Confiing is cooking in oil at a low temperature that is as constant as possible. From a technical point of view, one could even speak of "sous-vide", because here, too, the food is cooked with the exclusion of air.
The oil can be flavored , passing on some of the flavor.
Action:
- Portion the fish fillets and season with a pinch of salt
- Leave to rest for 10 minutes
- Heat the oil to 50-60°C (depending on . . .
