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

To help you with this recipe

RICARDO Slow Cooker