Pollack with Cider and Apples

Season the pollack fillets all over with sea salt and white pepper. Peel and finely slice the shallots and garlic. Core and cut the apples into wedges. Measure out the cider, fish stock, and crème fraîche. Cube the cold butter and keep refrigerated until needed.

Place the seasoned fillets skin-side up on a plate, uncovered, and rest in the refrigerator for 15 minutes to firm the flesh and help the skin crisp if desired.

In a wide, deep sauté pan over medium heat, melt 10 g of the cold butter and sweat the shallots and garlic with the thyme and bay leaf, stirring occasionally, until soft and translucent but not coloured, about 5–6 minutes.

Pour in the cider and increase the heat to medium-high. Reduce until the liquid is syrupy and approximately halved in volume, about 8–10 minutes — the sharp alcohol smell should mellow and the edges of the pan will show a slight glaze.

Add the fish stock and reduce again by one-third over medium-high heat, about 4–5 minutes.

Stir in the crème fraîche and bring to a gentle simmer. Lay the pollack fillets skin-side down into the sauce, cover with a lid or cartouche, and cook over low heat until the fish reaches an internal temperature of 63°C on a meat thermometer and the flesh turns opaque and just flakes at the thickest point, about 7–8 minutes.

Meanwhile, in a separate non-stick frying pan over medium-high heat, melt the 15 g of apple butter until it turns golden-brown and smells nutty. Add the apple wedges in a single layer and sprinkle over the caster sugar.

Cook the apple wedges without moving them until caramelised and deep golden on the cut side, about 3 minutes, then turn and cook the second side for 2 minutes until just tender but holding their shape. Remove from the heat and keep warm.

Carefully lift the cooked fillets from the sauce and set aside on a warm plate. Discard the thyme sprigs and bay leaf. Over low heat, whisk the remaining cold butter cubes into the sauce one at a time, waiting for each piece to emulsify before adding the next — the sauce should become glossy and lightly coat a spoon.

Taste and adjust seasoning. Spoon the sauce onto warmed plates, place a fillet in the centre, arrange the caramelised apple wedges alongside, and finish with chopped parsley and chives.