I'm making a dogfish confit with mustard seeds,herbes de provence and garlic but I have no idea what to do with the olive oil once the fish is gone.Or for how long can I keep it.Help!
Amanda is a co-founder of Food52.
Let it cool. Store in the fridge, and use it within a week. You could poach some other fish in it. Use it as the base fat (for frying the onions and aromatics) for a fish soup.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)