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Home » Entrees, Farm to Kitchen

Farnum Hill’s Cider Fish

By Helen Brody (August 8, 2012)

Steve Wood and Louisa Spencer in making and selling  Farnum Hill aged cider at their Poverty Lane Orchards are re-introducing traditional cider to the market place. Their aged lightly alcoholic drink is what our forefathers knew as cider. Of course, their Poverty Lane Orchards continues to sell its unpasteurized sweet cider  – but it’s sweet. Below is a recipe for fish poached in aged cider offered by the Lebanon, NH orchards.
http://www.povertylaneorchards.com/farnum-hill-ciders

3 cups Farnum Hill cider (Summer cider, Farmhouse or Semi-dry)
1 pound cod filet steaks (thick as possible),  cut into 4  pieces
2 large shallots, finely chopped
1/4 cup yogurt
1 teaspoon flour
4 tablespoons butter

Bring cider to  a boil in a non-reactive 10-inch skillet and add shallots.  Lower heat to a simmer and add filets. Cover pan and simmer for  8-10 minutes. Remove fillets with slotted spatula to a platter, cover with foil to keep warm. Bring  remaining cider liquid  back to a boil and reduce to 1 cup. Mix flour with yogurt to make a light paste and whisk into reduced cider and simmer for 2 minutes or until sauce is hot.  Do not let it boil.   Remove pan from heat, and whisk in 1 tablespoon of butter at  a time.. Add salt and pepper to taste and serve sauce over fish.

(recipe republished from New Hampshire Travel & Tourism (www.visitnh.gov) recipe card)

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