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 the desired degree of doneness) using a thermometer
- Pat dry with kitchen paper
- Place the fish fillets in the oil with a slotted spoon
- Leave in the oil for 5 minutes per centimeter of thickness
- Remove and drain on a sieve or cloth
- Serve (in the example here with fried capers)
The same technique can also be used for crustaceans, which best emphasize their own taste.
Alternative to the stove :
Preheat the oven to 80°C and place the oil in a bowl in the oven. When the oil has reached the required temperature (measured with a core temperature probe, for example), add the food and confit it.
