Ingredients
- 1/4 cup coriander seeds
- 1 1/2 cup kosher salt
- 1 1/4 cup sugar
- 2 pound yellowtail filet, skinned and dark (blood stained) portions trimmed
- 2 tablespoon chopped fresh lemon verbena (or 1 tablespoon lemon zest)
- 1 tablespoon chopped fresh lemon thyme (or 1 tablespoon thyme)
- 1 tablespoon lemon, very thinly sliced
- 1/4 cup coriander seeds
- 1 1/2 cup kosher salt
- 1 1/4 cup sugar
- 2 pound yellowtail filet, skinned and dark (blood stained) portions trimmed
- 2 tablespoon chopped fresh lemon verbena (or 1 tablespoon lemon zest)
- 1 tablespoon chopped fresh lemon thyme (or 1 tablespoon thyme)
- 1 tablespoon lemon, very thinly sliced
- 1/4 cup champagne vinegar
- 1/4 cup Kosher salt and freshly ground black pepper
- 2 tablespoon coriander seeds
- 2 tablespoon chopped lemon confit, page tk
- 6 tablespoon extra virgin olive oil
- 1/2 tablespoon lemon oil (optional)
Preparation
Baking Directions:
Heat the oven to 350 degrees.
Combine both the coriander seeds needed to cure the fish and those to make the vinaigrette on a baking sheet.
Toast the seeds in the oven until fragrant, 10 to 15 minutes.
Using a rolling pin, lightly crush the seeds.
To cure the fish, mix 1/4 cup coriander seeds, the salt and sugar together then lay half of this mixture on a large sheet of plastic wrap.
Lay the fish skinned-side down on the salt mixture.
Mix the herbs together and spread them over the fish, top with the lemon slices, then cover with the remaining salt mixture.
Wrap the fish tightly in a triple layer of plastic wrap, place it on a plate and top it with a second plate.
Weight the fish (place cans on the top plate) then refrigerate for 3 hours.
Unwrap the fish and brush off the salt mixture.
Gently rinse the fish, it fish will be slightly firm but still nearly raw.
Wrap the fish in clean plastic and refrigerate until ready to serve.
To make the vinaigrette, season the vinegar with salt and pepper, add the remaining 2 tablespoons coriander seeds and the lemon confit.
Gradually whisk in the olive oil.
To serve, slice the fish about 1/4- to 1/2-inch thick.
Arrange the slices on chilled plates and drizzle with the vinaigrette.
