Confit for Delicate Fish

Confit is a classic French technique traditionally associated with meat, but it works beautifully with fish. Rather than submerging fish in fat, the approach used here is to gently poach it in a warm aromatic liquid at a low, stable temperature. In this episode, Louisa uses a fennel and lemon bath to cook her rainbow trout, surrounding the fish in gentle, even heat that protects it from overcooking while infusing it with the fragrance of the aromatics. At home, try this on the hob in a deep pan with a thermometer, keeping the liquid at around 55 to 60 degrees Celsius. The result is silky, yielding flesh with a delicate, clean fragrance.