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Hake with Cider and Apples

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This dish might sound a little eccentric - fish, cider and apples aren't usually best friends - but somehow it works. The sauce adds a savoury depth of flavour and the apples provide a contrasting acidity. Although it's more typical of Normandy, the last time I came across this kind of combination was on the Île d'Oléron. And that's entirely appropriate because I find the Île d'Oléron pleasingly eccentric too.
To be honest, this dish isn't usually made with hake - cod or pollock would be more likely - but I'm very fond of hake so that's what I'm using. You could use pretty much any white fish you fancy. This is a little lighter than some similar northern French recipes but it's definitely not free from calories. Well, we are in Normandy after all. Or we might be on the Île d'Oléron for all I know.


This will serve 2.

1 large shallot, finely chopped
300 ml cider (a light, dry cider would be best)
2 apples (ideally a firm variety with a little …