Name: Slow Cooker Fish Confit with Tarragon Beet Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) fish fillets (flounder, arctic char, etc.), cut into 4 pieces; 1 cup (250 ml) canola oil; 6 small red or yellow beets, unpeeled; 1 small red onion or 1 shallot, peeled and sliced into thin rounds (about 1/2 cup; 2 tbsp. (30 ml) apple cider vinegar; 1 tbsp (15 ml) canola oil; A few tarragon leaves, to taste

Ingredients

Fish
- 1 1/2 lb (675 g) fish fillets (flounder, arctic char, etc.), cut into 4 pieces
- 1 cup (250 ml) canola oil
Salad
- 6 small red or yellow beets, unpeeled
- 1 small red onion or 1 shallot, peeled and sliced into thin rounds (about 1/2 cup
- 2 tbsp. (30 ml) apple cider vinegar
- 1 tbsp (15 ml) canola oil
- A few tarragon leaves, to taste

Preparation

Fish
- Season the fish with salt and pepper. Transfer to the slow cooker. Cover with the oil.
- Cover and cook on Low for 45 minutes or until the fish is fork tender.
Salad
- Meanwhile, place the beets in a pot. Cover with cold water and season with salt. Bring to a boil and simmer over medium-low heat for 45 minutes or until tender. Drain and cool under cold water. Drain. Peel and slice into thin wedges. Set aside.
- Place the onion in a bowl. Cover with cold water. Season with salt and macerate for 5 minutes. Drain and set aside.
- Using a slotted spoon, gently remove the fish from the slow cooker and transfer to a plate. Let cool.
- In another bowl, combine the beets with the vinegar and oil. Season with salt.
- Divide the salad and fish among 4 plates. Drizzle with the remaining vinaigrette and sprinkle with tarragon.

Slow Cooker Fish Confit with Tarragon Beet Salad

Categories

Ingredients

Fish

Salad

Preparation

Fish

Salad

Personal Note