Trout Confit
This is a super simple way to quickly confit fish. It's something I do for lunch a lot at home. The only thing to watch out for is to get the freshest fish and to ask them to fillet it for you if possible. Try shredding and combining this trout with mayo or aioli and spreading it over a toast. It's also great to add to a salad.
Season both sides of <quantity>2</quantity> trout fillets with flaky salt to taste. Let them sit for 30m to draw out the moisture
Fill a saucepan ¼ of the way up with extra virgin olive oil and place it over low heat
Add <quantity>¼<unit>bunch</unit></quantity> of chervil, <quantity>3<unit>sprigs</unit></quantity> of dill and <quantity>3<unit>sprigs</unit></quantity> of thyme to the saucepan
Bring the oil to <temperature>45<unit>°C</unit></temperature> and turn off the heat
Gently submerge the fillets in the oil for 25m or until it firms up. The confit trout is ready
Enjoy! Try mixing it with some mayonnaise and spreading it on a toast.
I'm here to answer any questions you have about Trout Confit. Try me!