Decided to try a hybrid variation of the confit and sous vide cooking technique on fish just to see what would happen. Turned out pretty good with an interesting texture for the fish. A straightforward and easy recipe to whip up. The main thing you need is a medium heavy bottom non stick pan with a lid.
Ingredients
- 1 medium fillet (100 to 150g) of Rockling (or any other firm white fish like snapper)
- 6 to 7 cloves of garlic, finely diced
- 1/4 of a medium red capsicum, finely diced
- 1 bay leaf
- Olive oil
- Salt and pepper
Directions
- Pat dry the fillet with paper towels before seasoning with salt and pepper
- Set aside the fillet
- In the non stick pan, pour enough olive oil to cover half the depth of the pan
- Put the bay leaf, garlic and the capsicum into the pan
- Place the pan over the lowest heat available on your stove and stir well to distribute the ingredients evenly
- Leave for 15 minutes, stirring occasionally
- The oil will bubble relatively gently, but it must not smoke and the ingredients must not be start to char. If those things happen, the heat is too high
- If so, remove from heat and let cool before putting back on the heat
- In this process, the oil is getting infused with the flavors of the garlic and the capsicum
- After 15 minutes, add 2 generous pinches of salt to the oil before placing the fillet in the pan
- The heat is always on lowest possible setting
- At this stage, cover the pan with the lid and leave it alone
- It should take about 10 to 15 minutes for the fillet to cook through but it will depend on the fish and the thickness
- To check, you can use a knife to make an incision in the thickest part of the fillet
- If its opaque, the fillet is done
- Once done, remove from heat and let the fillet rest in the pan for about 5 to 10 minutes
- Serve with rice or bread
- Done!
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