Sea bream with cider and apples

The grey sea bream is a fish appreciated by gourmets, it can be cooked in many ways: raw, pan-fried, in papillotte and roasted as in this simple and tasty Norman recipe.

This quick recipe gathers the flavors of our land including cider, blending perfectly with the delicacy of the fish flesh.

For 4 people:

• 4 fillets of sea bream
• 4 Reinette or Jonagold apples
• 2 shallots
• 1 small stalk of celery
• 50 g of butter
• 15 cl full cream from Normandy
• 30 cl of semi-dry cider from the Pays d'Auge
• Mustard
• Chives
• Salt, pepper

Preheat oven to 180°C

Place the sea bream fillets in a buttered dish.

Brush lightly with mustard.

Mince the shallots and sprinkle them over the fish.

Put some butter shavings (30g), add pepper and put in the oven for 10 minutes.

Add the cider and bake for another 10 minutes.

While the sea bream is cooking, peel the apples and cut them into 8 pieces.

Brown them in a frying pan with the remaining 20g of butter until they are tender.

Add the cream to the sauce of the sea bream and mix well to have a homogeneous mixture.

Serve with apples and sprinkle with freshly chopped chives.