Turbot with Apple and Cider Sauce


2 pints of dry cider
2 10 oz. turbot steaks
2 cooking apples
4 tbsp. butter
2 tomatoes
1 tsp. brandy
2/3 c. chicken stock
1 c. thick cream
1/4 Lemon
Salt and pepper
Fresh parsley sprigs

Add 1/2 tsp. salt to the cider and bring gently to the boil. Turn down the heat and add the turbot steaks. Cover the pan and simmer for 10 minutes. Remove the steaks and keep warm. Peel, core and slice the apples into circles, then semi-circles. Melt the butter and fry apples for approximately 5 minutes in a small pan. Put half of the cider in a pan and reduce to approximately half a cup. Add chopped tomatoes, chicken stock and brandy. Boil for 4 minutes. Strain and return to heat. Stir in 2/3 of the cream and squeeze in the lemon juice. Season with salt and pepper and cook until smooth and thick. Beat in the remaining cream before serving. Remove the skin and bone from the turbot and pour the sauce onto 4 plates. Add the fish and top with parsley and apples. Makes 4 servings.