Fillet of pollack with parsley sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

With cod stocks in our waters depleting, I have found pollack to be a quality eating fish. The big ones are far superior to the smaller ones, and have large-flaked flesh like a cod. So look out for thick fillets and be pleasantly surprised by the flavour and texture.


  • 4 thick boned and skinned pollack loin portions, each about 160-175 g
  • good knob of butter


  1. First make the sauce: melt the butter in a heavy-based pan and gently cook the shallots over a low heat for about 1 minute, until soft. Add the white wine and fish stock, and simmer until reduced to about a tablespoon or so. Add the double cream and simmer until reduced at least by half and the sauce is thick. Add the parsley and simmer for another minute or so to let it in