Skrei (winter cod) confit

Skrei (winter cod) confit

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 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.