This recipe, which contains cider, comes, of course, from Normandy. Cider is used as much in cooking in Normandy as white wine in other districts of France, and is a very good substitute for wine.
Put the fillets in a fire-proof dish, season them with salt and pepper, sprinkle with the chopped shallots, and pour the cider over them. Cook in a moderate oven for about 15 to 20 minutes, or till the fish is tender. When done, put the cider in a small saucepan, add