Sole Poach in Apple Cider

By ALICJA

Ingredients

• 12 sole filets 50 g each
• 4 cups+ 1/2 cup apple cider
• 6 springs fresh thyme
• 3 bay leaves
• 1 tsp peppercorns
• 1 cup white wine
• 1 small onion,peeled and sliced
• 1 tbsp cornstarch
• butcher's twine

Preparation

Step 1

Roll each of the filets into a cylinder shape and tie with butcher's twine.
In a large pot bring the 4 cups of cider,thyme,bay leaves,peppercorns,wine,and onion to a simmer over medium heat.When the liquid is simmering,adjust the heat to medium-low and carefully add the tied fish bundles.Poach the fish in this liquid for 6-8 minutes,gently turning the bundles with a slotted spoon to ensure even cooking.
After the filets are cooked,remove them to a tray and carefully cut the strings with scissors.Reserve
in a warm place.
Prepare a slurry by combining the 1/2 cup of apple cider and cornstarch.Add the slurry to the cooking liquid and increase heat to high.When the liquid reaches a boil it should thicken a little.Strain through a fine sieve.Place 3 cooked filets on each plate and top with sauce.