How do you poach fish/veggies in oil?

[shel]

Subject line says it all ....

Thanks,

Shel

[kuan]

The technique is sometimes called confit salmon. Poach at very low oil temperature. It comes out quite nice.

Don't know about veggies.

[Coregonus]

There are two independent fish-in-oil poaching techniques, one is at 215F, the other at 130-140F. Both uses skinless seasoned fillets, submerged in inexpensive olive oil, heated to required temperature, poached for 15-20 min and let cool in same pan. First method often used for stronger-flavored fish and allows aromatics (herbs, veggies, citrus); second method is for milder, delicate fish and produces almost melting fillets (close to "confit" meaning, despite not stored in oil)

Veggies, poached at below 200F, just flavorize oil and become mushy

[Psycho Chef]

The only fish I have experience oil poaching is tuna. We use two sixth pans, the bottom half with water and the top is olive oil, the fish and aromatics. Its just a square bain marie lol. then on very low heat simmer the water until your oil is the temp you want it. For us the tuna stays on the back burner for about 3 hours. then the fish is chilled and stored in the same oil. We cut 2" thick pieces about 5" long and it becomes this beautiful uniform pink color inside and tender and flakey. Nothing in a can even comes close to the quality and flavor.

That probably didn't help you at all
sorry

[thetincook]

Shallots work very well. Garlic too, but roasting whole head is a bit better. Artichokes (used the little ones and trimmed 'em) as well. We also cooked potato cubes like that for spanish tortilla.

[shel]

Originally Posted by Gladyce France

The only fish I have experience oil poaching is tuna. We use two sixth pans, the bottom half with water and the top is olive oil, the fish and aromatics. Its just a square bain marie lol. then on very low heat simmer the water until your oil is the temp you want it. For us the tuna stays on the back burner for about 3 hours. then the fish is chilled and stored in the same oil. We cut 2" thick pieces about 5" long and it becomes this beautiful uniform pink color inside and tender and flakey. Nothing in a can even comes close to the quality and flavor.

That probably didn't help you at all
sorry

Why on earth would you think your information wouldn't be helpful? Quite the opposite - it was very useful information.

Shel

[shel]

Originally Posted by Coregonus

There are two independent fish-in-oil poaching techniques, one is at 215F, the other at 130-140F. Both uses skinless seasoned fillets, submerged in inexpensive olive oil, heated to required temperature, poached for 15-20 min and let cool in same pan. First method often used for stronger-flavored fish and allows aromatics (herbs, veggies, citrus); second method is for milder, delicate fish and produces almost melting fillets (close to "confit" meaning, despite not stored in oil)

Veggies, poached at below 200F, just flavorize oil and become mushy

Thanks. So far I've found five different techniques. The idea of oil poaching fish sounds absolutely wonderful, regardless of the technique used. I'd image one or another tech \nique may be better with some fish or if aromatics are used with the fish.

Shel