1. finely dice shallots, mushrooms cut into sticks or coarsely chop.
2. clean the butt, rinse, dry, fins chop, season with salt and season with pepper.
3. grease juice pan with 20g butter. Sprinkle half of the diced shallots and mushrooms into the juice pan. Place butt on top, spread remaining butter evenly over fish and sprinkle other half of shallots and mushrooms.
Pour the cider and whipped cream into the juice pan, season with a pinch of salt and a little pepper and cook in a heated oven at 180 °C for 35 minutes, basting the fish frequently with the cider cream.
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