Image of Pollock with a Seaweed and Tarragon Cream Sauce

Pollock with a Seaweed and Tarragon Cream Sauce

Created by SteveA

Pan fried pollock (you could also use cod, coley or any other white fish), with a creamy seaweed and tarragon sauce. Serve with wild rice. The seaweed makes a lovely seafood style stock.

2 people
Difficulty rating of
Prep time
10 minutes
Cook time
20 mins


  • 400g pollock
  • 3 finely chopped shallots
  • 2 cloves finely chopped garlic
  • 50ml double cream
  • 40 ml white wine
  • 1 teaspoon dried kombu seaweed flakes
  • 1/2 teaspoon dried tarragon
  • 1/2 cup mixed wild rice
  • 3 tblspns butter
  • to taste salt & pepper
  • 2 tblspn light olive oil (or groundnut oil)
  • 60ml water
  • 1 teaspoon dried ground sea lettuce seaweed (optional)

Recipe Method

For the sauce:

Place the dried seaweed in a bowl, and add 40ml of boiling water to it, then leave to steep for around 10 minutes.

Add 2 tblspns of the butter to a sauce pan, along with a teaspoon of the light olive oil on a medium heat. Heat the butter until it starts to go brown (don't burn it !), and smells of caramel. Once its going brown, turn the heat down, and add the shallots. Fry the shallots till soft (around 4 minutes), then add the garlic and fry for another 2-3 minutes.

Add the white wine, and simmer till the smell of alcohol is gone (around 5 minutes). Next, add the seaweed and the seaweed water (it's your stock), tarragon, and then the double cream, and mix well.

Season with salt and pepper (careful with the salt though as the seaweed is quite salty already).

For the fish:

Season the fish well, then place carefully in a hot frying pan with the rest of the oil and butter. Fry for 2-3 minutes on one side (skin side down if still on), turn, then 1-2 on the other side till the flesh is just translucent. The larger the fish, the longer the cooking.

For the rice:

Use the absorbtion method documented here, but add an extra 5 minutes cooking time -

Once served, season with a light sprinkle of the sea lettuce if you have some, and enjoy :-)

Not reviewed yet

No category scores at the moment

Not ranked yet

Currently saved by 0 users

Reviews and Comments

No reviews yet.

Review Recipe