RECIPES

Fish Confit in Extra Virgin Olive Oil

By Chef Chris Yuille
October 31, 2024
Serves
8

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
FISH CONFIT-
Flamingo Estate Extra Virgin Olive Oil3 cups, plus more to serve
Black Peppercorns1 tbsp
Coriander1/2 tbsp, seeds
Shallots2, skin on, sliced
Lemon Leavesa handful (optional)
Petrale Sole1 large, approx. 4 lbs, head and skin removed
Sea Saltto taste
Baby Potatoes24
BEURRE BLANC-
Shallots2, thinly sliced
Thyme2 sprigs
Black Peppercorns1 tsp
White Wine1/2 cup
White Wine Vinegar2 tbsp
Heavy Cream1/4 cup
Unsalted Butter2 sticks, diced
Sea Saltto taste
White Pepperground, to taste
Steps
  1. In an oven dish just large enough to fit the sole, combine the Heritage Extra Virgin Olive Oil, peppercorns, coriander seeds, shallots and lemon leaves (if using). Season all sides of the fish liberally then place into the oil, ensuring it is submerged. Place into the oven and cook for 20 minutes.
  2. In a large pot, cover the baby potatoes with cold water and add salt to taste (the water should taste only as salty as you want the potatoes to be). Bring to a simmer over medium heat, and cook until fork tender, 10-15 minutes. Remove from heat and cover the pot – drain the potatoes just before serving.
  3. For the beurre blanc, combine shallots, peppercorns, wine and vinegar in a small saucepan. Cook until the liquid has almost completely reduced, then add the cream and bring to a boil. Strain out the solids and return the liquid to the pan. Add the butter gradually, whisking to create an emulsion. Season with salt and white pepper to taste. Keep warm.
  4. To test if the fish is cooked, pierce the thickest part with a metal skewer. It’s cooked once the fish offers no resistance all the way to the bone. Carefully transfer the cooked fish to a board. Using a fish knife or offset spatula, remove the wing bones. Next, carefully remove the two top fillets from each side of the spine. Lift away the spine from the fish beneath, then separate into two fillets. Halve each of the four fillets, resulting in eight portions.
  5. Divide the sole portions among eight warm plates, then follow each plate with three potatoes.
  6. Spoon over the warm beurre blanc, followed by an extra drizzle of Heritage Extra Virgin Olive Oil.
Cook a meal for someone you love
Cook a meal for someone you love