Pollock with Mixed Mushrooms and Cabbage

Soak the morels in 300 ml (approximately 1 1/4 cups) boiling water for 20 minutes.

Meanwhile, rinse the cabbage, trim and cut into 1 cm (approximately 1/3 inch) wide strips. Clean the king oyster mushrooms and cut into bite-sized pieces. Peel the onion and chop finely. Rinse the fish, cut into bite-sized pieces and sprinkle with lemon juice. Season with salt.

Strain the morels through a sieve lined with a coffee filter, reserving the water. Rinse the morels to remove any sediment. Cut any large morels in half lengthwise.

Heat 2 tablespoons oil in a frying pan, sweat the onions until softened, add the morels, cabbage and king oyster mushrooms and sauté briefly. Add the soaking water and cream and cook over medium heat for about 10 minutes. Season with salt and pepper.

In a separate pan, heat the remaining oil, lightly coat the fish in flour and fry for 2-3 minutes per side.