a handful of greens (dills, parsley, chives by preference).
Sprinkle your pieces of white fish (hake, zander, or other) fillets with salt and pepper. Finely chop onions, place them on a cold pan and fry on a low heat until they become transparent, but not yet brown. Douse the onions in cider, wait until it heats up, then place the fish fillets in the pan. Again, wait for it to thoroughly heat up, then pour the cream over the fish. Cook until the cream thickens.