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?