Cider House Fools
French-Braised Fish in Dry Cider, Sage, Shallots, and Cream
30 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeSoy-free
Herb's take
We’re taking a detour through Normandy with this gently braised fish, where cider isn’t just for drinking, it’s the backbone of a sauce that will make you ponder why you ever bothered with wine. You’ll learn the French trick to poaching fish in liquid that’s as important to chemistry as it is to flavor.
Ingredients
Yield
4
Instructions
- 01Pat the fish fillets dry and season both sides evenly with kosher salt and black pepper.
- 02In a wide skillet or sauté pan, melt the butter over medium heat. Add the sliced shallots and cook until translucent and soft, about 2-3 minutes.
- 03Sprinkle in the chopped sage and cook for 30 seconds, just until fragrant.
- 04Nestle the seasoned fish fillets into the pan in a single layer. Pour in the dry cider, making sure the fish is partially submerged but not swimming.
- 05Bring the liquid to a gentle simmer, then reduce the heat to low. Cover and cook until the fish flakes easily with a fork, 7-9 minutes, depending on thickness.
- 06Carefully transfer the fish to a warm plate and tent loosely with foil.
- 07Turn the heat up to medium-high. Stir Dijon mustard into the cider-shallot mixture and simmer until reduced by half, about 4-5 minutes.
- 08Lower the heat to medium. Stir in the heavy cream and simmer until the sauce is glossy and thick enough to coat the back of a spoon, 2-3 minutes.
- 09Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning if needed.
- 10Return the fish to the pan and gently spoon the sauce over. Serve immediately, making sure each portion gets plenty of sauce and shallots.
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