Fish Poached in Cider

The Washington Post, October 29, 2008

• • Course: Main Course
• • Features: Fast, Healthy, Kid-Friendly

Summary:

Even fish benefits from fall's signature fruit, and this quick dish works well with almost any kind of white-fleshed fish.

Saucewise, there are two ways to go: Use the reduction of sparkling cider and optional apple brandy, or swirl in creme fraiche or a few tablespoons of butter just before serving (and off the heat).

Serve with steamed green beans or new potatoes. Wine columnist Dave McIntyre suggests pouring a glass of a Sipp Mack 2004 Grand Cru Rosacker Riesling from Alsace or a Winzer von Erbach 2007 Riesling from the Rheingau region of Germany.

4 servings

Ingredients:

• • 2 to 3 shallots (may substitute 1/4 small onion)
• • 5 ounces mushrooms, such as portobello, button or cremini
• • 1 1/2 to 2 pounds white-fleshed fish fillets, such as black cod, line-caught haddock, Pacific halibut or U.S. farm-raised tilapia
• • 2 tablespoons unsalted butter, plus an optional 2 tablespoons for swirling in at the end
• • Salt
• • Freshly ground black pepper
• • 1 cup dry sparkling hard cider
• • 1/4 cup apple brandy, such as Calvados or applejack (optional)
• • 3/4 cup creme fraiche (optional)

Directions:

Peel and mince the shallots; there should be 2 to 3 tablespoons' worth.

Stem and wash the mushrooms, then coarsely chop; there should be 1/2 to 3/4 cup.

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

Melt 2 tablespoons of the butter in a large skillet, preferably nonstick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5 to 7 minutes, until they are translucent.

Season the fish lightly on both sides with salt and pepper. Arrange the fish pieces in the skillet in a single layer. Cook for 1 to 2 minutes, then add the mushrooms, stirring to combine. Add the cider and apple brandy, if using; increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet. Cover and cook for 8 to 10 minutes; turn the fish pieces over halfway through, if desired.

Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet. Increase the heat to medium-high, if needed; cook uncovered for 2 to 3 minutes to reduce the sauce slightly. Taste and adjust the seasoning as necessary.

(At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the crème fraîche or butter and stir to incorporate.)

Spoon the sauce over fish. Serve immediately, at the table.

Recipe Source:

Adapted from "Cider: Hard & Sweet," by Ben Watson (Countryman Press, 2008).

191 calories, 1g fat, n/a saturated fat, 73mg cholesterol, 134mg sodium, 12g carbohydrates, 1g dietary fiber, n/a sugar, 32g protein.

Serving size: Per serving (with creme fraiche) 281 calories, 9g fat, 5g saturated fat, 103mg cholesterol, 149mg sodium, 14g carbohydrates, 1g dietary fiber, n/a sugar, 33g protein.