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.
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.
The cooking oil can be infused with ingredients such as garlic, thyme, tarragon or fennel to flavour the fish.