Normandy-Style Fish with Cider and Apples

Name: Normandy-Style Fish with Cider and Apples
Cuisine: French
Ingredients: 2 tart green apples, such as Granny Smith; 2 tart green apples, such as Granny Smith; squeeze of lemon juice; 900 g—1.4 kg (2-3 lb) white fish fillets, such as haddock, lemon sole, or halibut, skinned; 900 g—1.4 kg (2-3 lb) white fish fillets, such as haddock, lemon sole, or halibut, skinned; 900 g—1.4 kg (2-3 lb) white fish fillets, such as haddock, lemon sole, or halibut, skinned; 900 g—1.4 kg (2-3 lb) white fish fillets, such as haddock, lemon sole, or halibut, skinned; 450 ml (16 fl oz) dry cider (or substitute 350 ml (12 fl oz) cups dry white wine and 125 ml (4 fl oz) apple juice); 450 ml (16 fl oz) dry cider (or substitute 350 ml (12 fl oz) cups dry white wine and 125 ml (4 fl oz) apple juice); 450 ml (16 fl oz) dry cider (or substitute 350 ml (12 fl oz) cups dry white wine and 125 ml (4 fl oz) apple juice); 1 teaspoon sea salt; 1 teaspoon whole black peppercorns; pinch of white pepper; 1 bay leaf; sprig of parsley; 25 g (1 oz) butter; 25 g (1 oz) plain flour; 150 ml (5 fl oz) double cream; 40 g (1½ oz) grated Cheddar or other mature cheese; 40 g (1½ oz) grated Cheddar or other mature cheese

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Fish fillets are poached in dry cider infused with herbs and spices, enveloped in a velvety cream sauce made from the concentrated cooking juices, then grilled to a golden brown. Poached apples add an unusual finishing touch.

Ingredients

2 tart green apples, such as Granny Smith
squeeze of lemon juice
900 g

Asia
Europe
Israel
France
Fish course
Pescatarian

Method

Peel and core the apples, then cut into eighths. Put the apple sections in one layer in a lidded frying pan, then add a squeeze of lemon juice and enough water to cover the base of the pan. Cover and poach gently until tender, 6-7 minutes, turning once, or cook, covered, in the microwave, sprinkled with the lemon juice but without water, for 3-4 minutes. Drain and reserve.

Cut th