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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 296ml No sugar-added apple cider

  2. 1/4 cup 59ml Cider vinegar

  3. 1 Cinnamon stick - (1" long)

  4. 1/2 teaspoon 2 1/2ml Freshly-grated horseradish

  5. 1 Whole clove

  6. 1 Vanilla bean - (1" long)

  7. (or 1/8 tspn vanilla extract)

  8. 1/4 cup 15g / 1/2oz Finely-sliced sweet onion

  9. 4 Skinned John Dory or snapper filets - (1/4 lb ea)

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 1/4 cup 49g / 1.7oz Butter - in pieces

  13. 1/2 cup 73g / 2.6oz Diced Granny Smith apple

  14. 3 Radishes - diced

  15. 1 tablespoon 15ml Chopped chives

Instructions Jump to Ingredients ↑

  1. Make the court bouillon: Combine the apple cider, cider vinegar, cinnamon stick, horseradish, clove, vanilla and onion in a 12-inch skillet. Bring to a low simmer and cook 10 minutes.

  2. Season the fish with salt and pepper, add it to the court bouillon, cover the pan, and gently cook 3 minutes. Remove the fish and keep it warm.

  3. Strain the court bouillon into a small saucepan and reduce it by half over high heat, 5 minutes. Whisk in the butter and season with salt and pepper. Add the diced apple and radishes and cook 1 minute.

  4. Place the fish in the center of a deep dish or pasta bowl. Spoon the garnish and sauce over the fish and sprinkle with the chopped chives.

  5. This recipe yields 4 servings.

  6. Each serving: 271 calories ; 254 mg sodium; 78 mg cholesterol; 13 grams fat; 10 grams carbohydrates; 27 grams protein; 0.77 gram fiber.

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