Salmon confit

Category: Fish dishes
Kitchen: french
Salmon confit

Ingredients

Salmon
Cooking oil
Condiments Taste

Cooking method

  • I have been planning to master this cooking technique for a long time, and now, inspired by the show Rules of my kitchen, I started with fish.
  • Confit is a technique for cooking a product in fat at a low temperature. This method was originally invented to preserve meat without a refrigerator.
  • I read different temperatures and cooking times in different sources, but decided to check the Frenchman's recommendations: 60 degrees / 10 minutes!
  • So, salmon is marinated in a mixture of 1 part sugar and 2 parts salt. A couple of hours is enough. I have a night in the fridge.
  • Next, we immerse the fish completely in fat. Vegetable oil is best for fish. Olive for frying is perfect! We add French herbs to the oven. I managed to reach 60 degrees of oil by heating the top / bottom of 100 degrees. We put the thermometer in the fat and as soon as it reaches 60 degrees, we detect it for 10 minutes.
  • Salmon confit
  • We take out the fish on a napkin to drain off excess fat and voila! We enjoy the great taste!
  • Bon Appetit!

Cooking program:

Oven

Ekaterina2
kolobashka, I also watched this episode! Since I love this fish very much, it became interesting - after all, it is already quite fatty, and here it is also soaked through with oil ... Until? Need to try?....
kolobashka
So I was afraid of this, but absolutely in vain. The fish is not fat at all. Try it.
Sonadora
Barbara, the most delicate fish!
Chef
Quote: Kolobashka

I apologize for such a link, but for some reason the button for copying the recipe is not active for me.
Moderator, can you help? You are welcome.
The copy button is visually inactive for all
But by clicking on it, copying still occurs
gala10
Varya, thanks for the recipe! A very interesting way to cook fish. I'll have to try. I take a note.
kolobashka
Chef, I do not have.(((

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