How to make it

  • Mince the onion (or shallots)
  • Stem & wash the mushrooms, if using fresh, then coarsely chop.
  • Cut fish into equal portions, if needed. They should fit comfortably into a large skillet.
  • Melt 2T butter in large, preferably non-stick, skillet, over medium low heat
  • Add onions when butter is foamy, stir 5-7 minutes, until soft.
  • Season both sides of fish with salt & pepper
  • Arrange fish in skillet, single layer
  • Cook 1 - 2 minutes, then add mushrooms
  • Add cider ( or wine ) and the brandy
  • Increase heat to medium, medium high so bubbles appear at edges
  • Cover, cook 8- 10 minutes
  • Carefully remove fish to deep serving dish and keep warm
  • Leave liquid in skillet
  • Increase heat to medium high, if needed, cook liquid uncovered 2 - 3 minutes to reduce sauce. Add salt & pepper to taste.
  • If you are using the creme fraiche, remove the skillet from heat add dthe creme fraiche and butter and stir till mixed.
  • Spoon sauce over fish
  • Enjoy.
  • I like this with green beans and mashed potatoes.

People Who Like This Dish 3
Reviews & Comments 6

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    " It was excellent "
    canzi ate it and said...
    Yummers. Too bad I drank ALL my wine last night. Burp.
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  • sday5 9 years ago
    This does sound nice. I will be fixing it soon.
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  • gwencampbell 9 years ago
    Exactly! The white wine is chilling now.
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  • 22566 9 years ago
    what a delicious sounding recipe.


    Kind Regards
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    " It was excellent "
    donman ate it and said...
    This recipe won't go to waste down here. Thanks :)
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    " It was excellent "
    trigger ate it and said...
    I would like this recipe with tilapia an white wine as my choice for the acid element.
    Five forks

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