Confit of Sea Trout with Caramelized Shallots, Lemon, Olives and Capers

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

The word confit comes from the French word meaning ‘to preserve’. Most things that are cooked in the confit style are cooked in their own fat and preserved in it. Sea trout doesn’t have its own fat to cook in, but it cooks beautifully when poached slowly in goose fat or a flavoured oil. The oil keeps all of the natural juices in the fish and it certainly doesn’t leave a greasy, oily finish.

Goose fat is the best to cook it in but for this recipe I am using a flavoured oil. Should th