Fish Confit
25m
Fish filet cooked in butter over low heat. The texture and flavor of this filet will surprise you. We used arctic char, but you can also use salmon or lake trout.
Try combining it with roasted vegetables, salads with citrus or aromatic dressings, and pickled vegetables.
Make an incision along the spine of 1 arctic char filet to remove any bones
Add salt to taste and a pinch of sugar. Lightly press it to absorb the seasoning
Cut the filet in half
Melt 1 cup of butter in a pan over medium-low heat. Cook for 10m, tossing constantly until deep golden brown
Transfer it to a container and let it cool until it reaches 70 °C
Cut a parchment paper to fit the whole surface of a medium pan. Fold and soak it in water
Add the brown butter to the pan. Squeeze the parchment paper to remove all the excess water and soak it in the butter
Turn on the heat to low and add the filets, skin-side down. Cover with the paper and cook between 60 °C and 65 °C for 15-20m. Toss the fillets occasionally until translucent
Turn off the heat and remove the paper. Turn the filets over and remove the skin
Transfer to a tray and season with salt to taste. The fish confit is ready
Enjoy! Try it with some fresh tomatoes and herb sour cream dressing!
Yield 2 portions
Arctic Char Fillet
1
Butter
1 cup
Sugar
a pinch
Salt
to taste
Equipment
Probe Thermometer
Parchment Paper