Pollack Mushroom Gratin

Finely dice onions and fry in half the butter until translucent. Add the sliced mushrooms and fry briefly. Stir through with wine, whipped cream and tomato puree (got it from the Aldi) and make the sauce 5 min. Season with salt and pepper.

Rinse the fillets and dab them with kitchen roll on both sides, fish out the remaining bones, sprinkle with the juice of a lemon, season with salt, season with pepper and place in a buttered mold. (We used two molds).

All in all it tasted very good and was fun to make.

From the recipe collection of Andreas Kohout

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