SERVES 4
500g firm white fish
fillets, such as coley or
brill
20g plain flour
sea salt and black pepper
40g butter, diced
2 onions, peeled and
thinly sliced
2 anchovy fillets in oil,
finely crushed
200ml medium dry cider
200ml chicken stock (see
page 243) or fish stock
(see page 245)
lOoml double cream
squeeze of lemon juice
2 apples, such as
Braeburn or Cox
few flat -leaf parsley
sprigs, leaves only,
finely chopped
(optional)120 CATCH O F THE DAY
Somerset fish
casserole
In Somerset, w here apples are abundant, fish is com monly
cooked with cider, akin to the way it is cooked with white
wine in the wine-producing areas of Europe. Taking the
concept a step further, this dish is served topped with fried
apple slices, adding an element of sweetness.Cut the fish into bite-sized chunks, removing any pin-bones with
tweezers. Put the flour into a shallow dish and season with a little salt
and pepper. Toss the fish pieces in the flour to coat, saving any excess.Melt a few knobs of the butter in a wide heavy-based pa n and fry the
fish in batches for 1V2-2 minutes on each side u ntil evenly golden all
over. As each batch is cooked, transfer to a plate, usin a slotted spoon.
Set the fish aside.Add a little more b utter to the pan and cook the onio ns fo r 8-10
minutes, stirring occasio nally, until soft. Tip in any remaining seasoned
flour, along with the anchovies. Fry, stirring, for a minute or t wo, then
pour in the cider. Let bubble for a few minut es to cook off the alcohol
and reduce the liquid. Pour in the stock and cream and s immer for a
further 5- 10 minutes u ntil thickened to a light coating consistency.
Season well to taste w ith salt, pepper and a squeeze of lemo n j uice.Peel and core the apples, then slice thinly into rings. Melt a few knobs
of butter in a wide frying pan and fry the apple rings for a few minutes
on each side until golden. Set aside.Return the fish pieces to their pan and turn t o coat in t he sauce.
Simmer gently for a few minutes until the f ish is just firm and cooked
through. Transfer to a warm serving dish a nd arrange t he fried apple
slices on top. Sprinkle with chopped parsley, if you wish, and serve.