Fish Confit

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 <quantity>1</quantity> 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 <quantity>1<unit>cup</unit></quantity> 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 <temperature>70<unit>°C</unit></temperature>

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 <temperature>60<unit>°C</unit></temperature> and <temperature>65<unit>°C</unit></temperature> 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!

Sous AI ✨

I'm here to answer any questions you have about Fish Confit. Try me!