Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g fish fillet (s) (saithe)
- 3 tablespoon lemon juice
- 1 onion (s)
- 50 g butter
- 300 g mushrooms
- Fat for the shape
- 150 ml white wine, dry
- 150 g cream
- 6 tablespoon tomato sauce
- salt and pepper
- 6 tablespoon breadcrumbs
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Peel and finely dice the onions. Grate the mushrooms and cut them into leaves. Rinse fillets, pat dry and sour.
- Heat some butter in a pan and fry the onions until translucent. Add the mushrooms and fry briefly. Mix the mushroom mixture and parsley with the tomato sauce.
- Grease a mold and add the pollack fillets, season with salt and pepper. Whisk the wine and cream together and pour over the fish. Spread the mushroom mixture over the fish. Sprinkle with the breadcrumbs and top with flakes of butter. Bake in the oven for 30 to 40 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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