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Fish, South and mountains

Pan seared pollock with mushroom cream and steamed potatoes

Pan seared pollock with mushroom cream and steamed potatoes is a fish dish for 4 people, ready in 35 minutes, rated easy, for about €3.80 per serving. The key to success is drying the fish well before searing so the skin turns crisp, and reducing the porcini cream gently so it stays smooth without overpowering the fish.

Pan seared pollock with a porcini cream and steamed potatoes, simple as that.

Pan seared pollock with mushroom cream and steamed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Pollock has a white, firm, delicate flesh that pairs naturally with fall flavors like porcini mushrooms. Seared skin side first, it turns crisp on top and tender underneath, while the mushroom cream adds richness and an earthy, woodsy note. The steamed potatoes stay simple, letting the fish and sauce take center stage.

This is a great weeknight dinner that feels a bit special without any complicated technique or a long shopping list. It also works for having people over, just by plating it a little more carefully. Mon Chou picked this one for an easy meal that still feels like something, perfect on cool fall and winter evenings.

The ingredients

4 people

Fish counter

  • Pollock fillets 4

Frozen foods

  • Frozen or fresh porcini mushrooms 250 g

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Fruits and vegetables

  • Shallot 1
  • Potatoes 800 g
  • Parsley 4 sprigs

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Steam the potatoes. 20 min

    Keep the skin on for more flavor.

  2. Saute the shallot and porcini in half of the butter. 8 min

    Don't stir too much so they brown nicely.

  3. Pour in the cream, season with salt and pepper, and let it reduce gently. 5 min

    Blend a third of the mushrooms for a smoother sauce.

  4. Sear the pollock in the remaining butter, skin side down first. 8 min

    Press the fish down gently so the skin doesn't curl.

  5. Serve the fish topped with the mushroom cream, alongside the steamed potatoes and parsley.

    Add a squeeze of lemon to lighten it up.

Our tips to get it right

  • Pick pollock fillets that are thick and similarly sized so they cook evenly.
  • If you use frozen porcini, thaw and drain them well before cooking, otherwise they release too much water and won't brown.
  • Let the fish rest off the heat for a minute before serving, it finishes cooking gently and stays moist.

The variations

  • Swap the porcini for button mushrooms or chanterelles depending on what you find, the flavor will be milder but still good.
  • For a fish free version, replace the pollock with chicken cutlets seared the same way, aiming for a nice golden crust instead of crisp skin.
  • For a faster version, swap the steamed potatoes for instant mashed potatoes or pre cooked rice, saving about fifteen minutes.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Crusty bread for the sauce

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, the mushroom cream doesn't hold up as well after that. Reheat gently in a skillet or in the microwave at medium power, without letting the cream boil. This dish doesn't freeze well, the fish and the cream lose their texture.

Questions about this dish

Can I use a different fish instead of pollock?

Yes, cod, hake, or whiting all work well in place of pollock. Pick fillets of similar thickness so the cooking time stays the same.

Can I make the mushroom cream ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed container. Reheat it gently over low heat before serving, adding a splash of cream if it has thickened too much.

How do I keep the fish skin from sticking to the pan?

Pat the skin dry with paper towels before searing and use a hot pan with foamy butter. Leave the fish undisturbed for the first few minutes so the skin releases naturally.

Will kids like this dish?

The strong flavor of porcini doesn't always appeal to kids. You can serve them the fish with just a bit of the cream and the steamed potatoes on the side, without the mushroom pieces.

How long does it take to make a pan seared pollock with porcini cream and steamed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pan seared pollock with porcini cream and steamed potatoes?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan seared pollock with porcini cream and steamed potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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