Sea bream with Calvados apple slices

Ingredients for 4 servings:

• 800 g sea bream fillet(s)
• n. B. Sea salt and pepper, mixed, from the mill
• e.g. lemon juice
• 4 m.-sized apples
• 30 g butter
• 4 tbsp honey
• 1 tbsp olive oil
• 20 g wheat flour type 550
• 300 ml apple juice
• 4 cl Calvados
• 40 g crème fraîche
• 10 g parsley, freeze-dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Rinse the sea bream fillets under cold water and pat dry. Season with salt, pepper, and lemon juice. Wash, quarter, core, and slice the apples. Place them in lemon water to prevent them from browning. Lightly caramelize the butter in a pan with honey. Add the apple slices and sauté over low heat for about 3 minutes. Meanwhile, heat olive oil in a non-stick pan. Fry the fish over medium heat on both sides for about 3-4 minutes until golden brown. Remove the apple slices from the pan after 3 minutes and stir in the flour. Deglaze with the apple juice and Calvados. Simmer the sauce over low heat until lightly creamy. Stir in the crème fraîche and season with salt and pepper. Remove from the heat and add the apple slices. Serve the fish with the apple sauce on 4 plates and sprinkle with parsley.