Allow fillets to stand unwrapped at room temp. 20 minutes. Cut each block into 3. Stir together apple cider, cream and shallots in a large Dutch oven. Add fish. Cover. Simmer slowly for 20inutes. DO NOT allow to boil. Remove fish and keep warm. Reduce cooking liquid by one half. Add pernod, calvados, garlic, chevril, salt and pepper. Sprinkle fish with finely chopped apple cider and pour sauce over top.