Sea bream with cider and apples

Sea bream is a fish appreciated by gourmets, it can be cooked in all ways: raw, pan-fried, in foil and roasted as in this simple and tasty Norman recipe.

This quick to prepare recipe brings together the flavors of our land, including cider, blending perfectly with the finesse of the fish flesh.

For 4 people :

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

Preheat oven to 180 ° C

Place the sea bream fillets in a buttered dish.

Lightly brush with mustard.

Mince the shallots and distribute them over the fish.

Put a few butter shavings (30g), pepper and bake for 10 min.

Add the cider and bake again for 10 min.

While the sea bream cooks, peel the apples and cut them into 8.

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

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

Serve with apples and sprinkle with freshly chopped chives.