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.


  • 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 . . .