4 x 170g fillets of brill or other whitefish – skinned and portioned
1 small red apple – thinly sliced
Melt butter and gently fry the fish. Remove and keep warm.
Add apple to the pan and sauté lightly.
Add cider and reduce by half.
Add cream and reduce to thicken.
Arrange the brill on a serving dish and pour sauce over.
Garnish and serve.