Pollock with creamed mushrooms

Procedure

1. Heat oil in a pan and fry the chanterelles and garlic until soft.
2. Add the cream and boil until you have a thick, smooth sauce, around 7-10 minutes.
3. Season the fish with salt and pepper. Heat sunflower oil in a frying pan and fry the fish with the skin side up. Start at a high heat then turn the heat down after a couple of minutes.
4. Turn after around 4 minutes. When the fish flakes, after about 6-8 minutes, it is done.
5. Add the chives to the sauce when it is nice and thick. Serve with the tagliatelle.