How to confit hake
8 December 2014
To confit an ingredient means to 'poach' it in oil rather than milk or water. The low temperature used in this method of cooking results in a wonderfully moist texture.
Metric
Imperial
- 2 130g hake fillets
- 50g of sea salt
- 500ml of olive oil
1
Rub salt into the hake fillets and leave to cure lightly for 30 minutes – this will help to firm up the texture of the fish
2
Rinse off the salt and dry very thoroughly with kitchen paper
3
Pour the oil into a wide-bottomed saucepan and place the pan over a medium heat. Bring the temperature of the oil up to 60˚C and monitor it with a thermometer
4
Place the hake in the oil and cover with a cartouche
5
Cook for 15–20 minutes or until the flesh of the hake becomes opaque. The fish is cooked when a metal skewer runs through the thickest part with no resistance
6
Remove the hake from the oil with a slotted spoon. Allow the oil to drain off before plating the fish and serving immediately
Variations
The cooking oil can be infused with ingredients such as garlic, thyme, tarragon or fennel to flavour the fish.
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