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konviert

English translation: confit (fish)

23:42 Nov 12, 2014
German to English translations [PRO]
Food & Drink / Ingredients list
German term or phrase: konviert
I've come across this phrase twice now and can't find a good explanation of what it means. Does anyone know?

"konvierter Kartoffel"

"Haut vom Fisch trennen, sauber putzen und zweimal blanchieren. Zwischen zwei Silpatmatten bei 200°C ca. 15 Minuten kross backen. In kleine Stücke brechen.
-Petersilie fein hacken. Toastbrot in kleine Würfel schneiden und im Fett ausbacken. Alles zusammen mischen und abschmecken. Auf den *konvierten Fisch* geben."

Thanks
Laura Massey
United Kingdom
Local time: 10:56
English translation:confit (fish)
Explanation:
That would be my guess as the German should most likely be 'confiert', not konviert.
http://www.rezeptewiki.org/wiki/Zubereitung:Confieren

"Confit fish is divine as the extremely gentle heat is just enough to set the protein to a wobbly, tender, jelly-like consistency that melts in the mouth."
https://cooked.com.au/Justin-North/Hardie-Grant-Books/French...
Selected response from:

Michael Martin, MA
United States
Local time: 05:56
Grading comment
Thank you!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +4confit (fish)
Michael Martin, MA
3slow-poached
Yorkshireman
Summary of reference entries provided
confieren - confiert
Norbert Hohl

  

Answers


1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +4
confit (fish)


Explanation:
That would be my guess as the German should most likely be 'confiert', not konviert.
http://www.rezeptewiki.org/wiki/Zubereitung:Confieren

"Confit fish is divine as the extremely gentle heat is just enough to set the protein to a wobbly, tender, jelly-like consistency that melts in the mouth."
https://cooked.com.au/Justin-North/Hardie-Grant-Books/French...

Michael Martin, MA
United States
Local time: 05:56
Works in field
Native speaker of: Native in GermanGerman, Native in EnglishEnglish
PRO pts in category: 38
Grading comment
Thank you!

Peer comments on this answer (and responses from the answerer)
agree  Joel Schaefer
2 hrs
agree  BrigitteHilgner: Was ist bloß aus der guten alten Hausmannskost geworden? ;-)
5 hrs
agree  Edith Kelly
6 hrs
agree  Susanne Rindlisbacher
10 hrs
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12 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
slow-poached


Explanation:
The dish is a confit, the process is slow poaching in oil

http://www.thecitycook.com/cooking/recipes/data/000240

"The method for making tuna confit is very similar to what's done with duck: thick pieces of raw tuna are rubbed with a salt and spice mixture, refrigerated to cure for several hours, and then slowly poached in olive oil so that the fish is cooked to complete tenderness without absorbing the fat."

http://www.finecooking.com/articles/how-to/making-tuna-confi...

Confit (pronounced kohn-fee) traditionally refers to the preserving of seasoned pork, duck, or goose by slowly poaching the meat in its own fat and then storing it in the strained rendered cooking fat.

Yorkshireman
Germany
Local time: 11:56
Native speaker of: Native in EnglishEnglish
PRO pts in category: 24
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Reference comments


1 hr
Reference: confieren - confiert

Reference information:
I wonder if konviert is a Swiss German variant of confiert.

This blog sheds light on the extended meaning of the term in recent years and is otherwise a well of culinary knowledge:
http://kochbuchfuermaxundmoritz.blogspot.com.au/2011/10/die-...

Eigentlich war Confieren eher eine Konservierungstechnik. Der Begriff confieren kommt vom französischen confire d.h. einlegen oder einkochen.
[...]
Seit einigen Jahren wird als Confieren auch das Garen in Öl unter völligem Luftabschluß bezeichnet, eine Art sanfter Schmormethode. Das hat den angenehmen Effekt, daß eine unerwünschte Oxydation der Speisen unterbleibt. Wichtig ist allerdings, daß beim Confieren ohne Salz die Kerntemperatur überwacht wird. Bleibt diese unter 80ºC, so bleiben das Fleisch oder der Fisch total unfettig. Das confierte Fleisch bzw. den Fisch kann man sofort essen oder noch ganz kurz knusprig anbraten.

Norbert Hohl
Australia
Native speaker of: German
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