I do like the time to cook Rillet through Confit.
Time passes quietly and patiently throughout this cooking, but whenever I cook this, I can touch the joy of "Cooking" into them.
This week, somehow I couldn't stop to cook seafood with confit's method.
I chose Monkfish & Cod which are different texture & flavour with each other.
Cooked two flavour: plain and herbal (Dill & Caper) rillets.
Just for my children who are not keen to have strong herbal dishes.
Perfect combination with rich fatty rillets, fresh tomato & samphire on hot toast.
That's the suitable dish for perfectly chilled white wine.
Cornwall is getting to be more summery and more matching with these joyful dish.