Slow Cooker Fish Confit with Tarragon Beet Salad | RICARDO

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