Recipe: Pan-fried pollack fillets Meunière style

1 In a pan, pour a little olive oil and a little butter. When it's hot, add your sliced button mushrooms, salt and pepper. When they've taken on color, remove from heat and cover your pan.

2 In another pan (non-stick or other), pour 2 tablespoons of olive oil. Lightly coat your fillets in flour, then, when the oil starts to smoke, place them carefully. Salt, let them « mark » for 1 minute, flip them, cover your pan and turn off the heat. This way, your fillets won't fall apart.

3 Turn the heat back on under your mushrooms. Place your fillets on hot plates, arrange your mushrooms on top. Heat a little butter in your pan again, adding a few drops of lemon, coat your fillets with it, then add your chopped parsley and diced ginger. This ginger will give that essential little kick to make the dish work.