Dip the pollack fillets in the flour, then cook them in very hot oil, pat dry, keep warm.
Degrease the pan, and add the Calvados, reduce to ice, then moisten with the cider and reduce to ice, lengthen with the fish stock, reduce again until you obtain a good mixture. Book.
Cut the peeled apples into quarters, cook gently in butter, finish in the oven, keep warm.
Arrange the apple quarters in a crown on hot plates, Place each fillet cut in half on top.
Take the sauce out of the heat, incorporating the butter in pieces, adjust the seasoning.
Coat the fish with this sauce, surrounding with a string.
Decorate with chervil fluff.
Culinary Ideas from Chef Hubert