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 Fish chunks with apple.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukSomerset Fish Casserole serves 4 900 g (2 lb) brill or coley fillets, skinned 50 g (2 oz) plain flour salt and pepper 65 g (2 1/2 oz) butter 1 medium onion, skinned and finely chopped 300 ml (1/2 pint) dry cider 10 ml (2 tsp) anchovy essence 15 ml (1 tbsp) lemon juice 1 eating apple chopped fresh parsley, to garnish method 1. Cut the fish into 5 cm (2 inch) chunks, then coat the chunks in 25 g (1 oz) of the flour, seasoned with salt and pepper. 2. Melt 25 g (1 oz) of the butter in a medium saucepan and cook the onion gently for 5 minutes, until softened. Add the fish and cook for a further 3 minutes or until lightly browned on all sides. Remove the fish and onion to a buttered ovenproof serving dish. 3. To make the sauce, add 25 g (l oz) of the butter to that remaining in the pan, then add the remaining flour and cook, stirring, for 1 minute. Gradually stir in the cider, anchovy essence and lemon juice. Bring to the boil, stirring continuously, then simmer for 2-3 minutes, until thick and smooth. 4. Pour the sauce over the fish and cook in the oven at 180°C (350°F) mark 4 for 20 minutes. 5. Meanwhile, peel, core and slice the apple into rings, then fry the apple rings in the remaining butter for 1 - 2 minutes. Drain on kitchen paper and use to top the fish. Serve garnished with chopped parsley.  |
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