Chef at Home

We wanted to warm the fish to just cook it and
simultaneously coat the exterior with a fine layer of flavorful beef tallow
infused with vadouvan. The tallow is warmed so that it is pliable and then it
is spread on the sliced fish. We put the fish into the c-vap for ten minutes to
warm and cook and the fat gently melts onto and into the nooks and crannies of
the fish. This approach allows us to use a bit less fat in the cooking process,
we are frugal with our tallow, and still impart a rich savoriness into the
fish.

In taking a look at the fish, I wonder what would happen if
we chilled the fish and used a paint sprayer to evenly coat the fish in fat and
then let it refrigerate for a day to allow the fats aromas to penetrate. We
could then slide the fish into the c-vap or a low temperature oven and the fat
film would melt and just coat the fish. I believe this approach may be an
excellent refinement in our fat smearing fish.

In fact, it asks the question about what else would benefit
from a fine fat spray?

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