Pollock fillet with sautéed chanterelles

Depending on what is in season, this works well served with asparagus, leeks or mushrooms.

Cooking time

5 minutes




  • Four ½-lb. (250-g) thick pieces of pollock fillet, skin-on
  • 14 oz. (400 g) small chanterelles
  • 3 ½ tablespoons (50 g) butter
  • 2 cloves garlic, crushed
  • A few sprigs flat-leaf parsley, chopped
  • Salt and freshly ground pepper
  • Olive oil as needed


Wash the chanterelles under running water, and dry them carefully using a clean cloth. Sauté them in a pan with the butter. After about 5 minutes, when they are done, add the garlic and chopped parsley.

In another pan, heat some olive oil over medium heat. Cook the fish fillets with their skin side down. After a few minutes, the fish should become slightly transparent, and the skin should be crisp.

Season with salt and pepper, and scatter with chopped parsley.

Serve the pollock fillets with the chanterelles.

Recipe from French Bistro, out now from Flammarion,

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.