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1
Peel and mince the shallots.
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2
Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
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3
Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
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4
Melt 2 tbsps of the butter in a large skillet, preferably non-stick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5-7 minutes, until they are transluscent.
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5
Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.
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6
Cook for 1-2 minutes, then add the mushrooms, stirring to combine.
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7
Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
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8
Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
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9
Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
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10
Increase the heat to medium-high, if needed; cook uncovered for 2-3 minutes to reduce sauce slightly. Taste and adjust the seasoning as necessary.
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11
(At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the creme fraiche or butter and stir to incorporate.).
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12
Spoon the sauce over fish.
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13
Serve immediately.
