• 4 Tilapia filets
• 2 apples
• 2 teaspoons Calvados wine
• 2 shallots, sliced
• 2 cups heavy cream
• 1 teaspoon white wine
• 1 teaspoon frying oil
• 1 teaspoon butter
• Salt and pepper, to taste
• Sautée the apples with butter until carmelized and put them aside.
Season the fish on both sides and sautée them in the oil.
In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream.
Reduce the sauce to a creamy consistency.
Add seasoning. Drain the sauce.