Fish Normandy-Style

Cook Time 40 minutes

Servings 4

Ingredients

4 white fish fillets, like ling or snapper (rolled and attached with a toothpick)

1 Granny Smith apple, peeled, quartered and finely sliced

2 French shallots, finely sliced

200ml apple cider

20g butter

80ml pure or cooking cream

1 tsp Dijon mustard

Chives, finely chopped, to serve

Steamed Kipfler potatoes, to serve

Salt and pepper

Method

Preheat the oven to 200°C. Season the fish and roll the fish fillets up into parcels and fasten with toothpicks.

In an oven-safe pan or baking dish, spread the apple and shallots. Add knobs of butter and pour over the cider. Place the fish fillets on top, season and bake for 15 - 20 minutes.

Carefully remove fish and arrange on plates, discarding the toothpicks. Add the cream and mustard to the pan and place over a medium-high heat to reduce and thicken. Pour the sauce over the fish fillets, a sprinkle of chopped chives and serve with the potatoes on the side.