Cider-poached Fish

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 -3 shallots (or 1/4 small onion)
• 5 ounces mushrooms, such as portobello, button, cremini
• 1 1/2-2 lbs fish fillets, such as black cod, haddock, halibut or 1 1/2-2 lbs tilapia fillets
• 1 cup dry sparkling apple cider
• 2 tablespoons unsalted butter, plus
• 2 tablespoons unsalted butter, for swirling in at the end (optional)
• 3/4 cup creme fraiche (optional)
• salt & freshly ground black pepper

Recipe

• 1 peel and mince the shallots.
• 2 stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
• 3 cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
• 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 season the fish lightly on both sides with salt and pepper. arrange the pieces in the skillet in a single layer.
• 6 cook for 1-2 minutes, then add the mushrooms, stirring to combine.
• 7 add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
• 8 cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
• 9 transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
• 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 (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 spoon the sauce over fish.
• 13 serve immediately.