Cider-Poached Fish

• 2 -3 shallots (or 1/4 small onion)
• 5 ounces mushrooms, such as portobello, button, cremini
• 1 1/2 - 2 lbs white fish fillets, such as black cod, haddock, halibut or 1 1/2-2 lbs tilapia fillets
• 1 cup dry sparkling apple cider
• 2 tablespoons unsalted butter, plus
• 2 tablespoons unsalted butter, for swirling in at the end (optional)
• 3/4 cup creme fraiche (optional)
• salt & freshly ground black pepper

1. Peel and mince the shallots.
2. Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
3. Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
4. Melt 2 tbsps of the butter in a large skillet, preferably non-stick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5-7 minutes, until they are transluscent.
5. Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.
6. Cook for 1-2 minutes, then add the mushrooms, stirring to combine.
7. Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
8. Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
9. Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
10. Increase the heat to medium-high, if needed; cook uncovered for 2-3 minutes to reduce sauce slightly. Taste and adjust the seasoning as necessary.
11. (At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the creme fraiche or butter and stir to incorporate.).
12. Spoon the sauce over fish.
13. Serve immediately.

shallots, mushrooms, white fish, apple cider, unsalted butter, unsalted butter, creme fraiche, salt

Taken from www.food.com/recipe/cider-poached-fish-336004 (may not work)