Brill Normandy Style

Serves 4
Ingredients
4 x 170g fillets of brill or other whitefish – skinned and portioned
30g butter
1 small red apple – thinly sliced
150ml cider
150ml cream

Method
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.