Quarter and core the unpeeled apples. Set aside 4 quarters.

Thinly slice the remaining quarters and place them into a bowl of ice water with lemon juice (it’s kind of like a facial for apples).

Cut the lucky 4 quarters into large slices. Cook them for 5 minutes with 1 Tbsp (10 g) of butter until they are golden. (If you’re not trying to save on apples, I would recommend cooking a couple more in couple more tablespoons of butter. Apples, like most things, sautéed golden in butter are highly sought after at the lunch table.)

Peel and chop the shallots.

Place them in a sauce pan with the hard cider and the vinegar and then boil until the liquid is reduced to 2 tablespoons.

Preheat oven to 410°F (210°C) and butter a large baking dish.

Rinse and dry the fish filets. Season with salt and pepper and place in baking dish.

Beat together the egg yolks with 2 Tbsp of cold water. Brush onto the fish filets.

Then cover the filets with the fine slices of apple, preferably alternating colors to create visual harmonies. Put small slabs of butter on top.

Bake for 10 minutes.

Put the shallot-cider reduction back onto the stove top. Add in 10 Tbsp (150 g) of butter cut in small pieces while whisking vigorously.

Add the crème fraiche.

Serve the filets with the apple slices and the caramelized-in-butter apple slices drizzled with the reduction.