Exquisite mushroom cream fish

 

 

 

 

 

 

 

 

 Ingredients:

4 steaks of white fish (cod, pollack or hake)
400 g potatoes (preferably small)
200 g button mushrooms (or other variety)
1 medium onion (around 80 g)
1 tablespoon of olive oil
20 g butter
150 ml of liquid cream (full or reduced fat)
1 teaspoon mustard (optional)
1 pinch of salt
Mill pepper
A few sprigs of parsley or chives (for decoration)

preparation:

1️⃣ Start by washing the potatoes. Cut them in half or quarters depending on their size. Cook them for 10 minutes in boiling salted water to pre-cook them. Drain them and reserve.
2️⃣ Clean the mushrooms and cut them into strips. Peel the onion and slice it finely.
3️⃣ In a frying pan or sauté pan, heat the olive oil with the butter over medium heat. Add the onion, let it come back for 2 to 3 minutes.
4️⃣ Then add the mushrooms and precooked potatoes. Add salt and pepper and brown for 5 to 7 minutes, stirring occasionally.
5️⃣ Push the vegetables to one side of the pan, place the fish fillets. Salt, pepper. Cook for 2 to 3 minutes on each side (depending on thickness) to obtain a light color.
6️⃣ Pour the liquid cream into the pan, possibly add the mustard to enhance the taste. Mix gently, cover and simmer for 3 to 4 minutes so that the sauce thickens and the fish finishes cooking.
7️⃣ Serve hot, sprinkle with parsley or chopped chives for the final touch.