Marcus Wareing's Pan Fried Pollock with Mushroom and Mushroom Veloute Recipe | Food Network UK

Ingredients

• For the Pollock:
• 2 tbsp vegetable oil
• 4 x 200g Pollock fillets, skinned
• 25g butter
• For the Mushroom Veloute:
• Olive oil
• 1 onion, sliced
• 5 garlic cloves, crushed
• Few sprigs of fresh tarragon
• ¼ bunch of thyme, plus extra picked leaves to serve
• 2 bay leaves
• 200g chestnut mushrooms, sliced
• 200g button mushrooms, sliced
• Splash of white wine
• Splash of madeira
• 300ml Fish Stock
• 50ml double cream
• 25g of butter
• 1 lemon
• Sea salt and freshly ground black pepper
• For the Wild Mushrooms:
• Knob of butter
• 400g wild mushrooms, sliced
• 2 tbsp freshly chopped flat-leaf parsley