Cider-Poached Fish

1. 1

   Peel and mince the shallots.

2. 2

   Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.

3. 3

   Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.

4. 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.

5. 5

   Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.

6. 6

   Cook for 1-2 minutes, then add the mushrooms, stirring to combine.

7. 7

   Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.

8. 8

   Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.

9. 9

   Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.

10. 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.

11. 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.).

12. 12

    Spoon the sauce over fish.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.