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Recipes
| House-Cured Hamachi With Lemon-Coriander Vinaigrette |
| Chef |
Rob Weland |
| Restaurant/Operation |
Poste Moderne Brasserie, Washington, D.C. |
| Menupart |
Fish and Seafood |
| Daypart |
Lunch, Dinner |
| Region |
Asian Fusion |
| Yield: 16 servings |
| Coriander seeds, divided use |
6 Tbsp. |
| Lemon verbena, chopped |
2 Tbsp. |
| Lemon thyme, chopped |
1 Tbsp. |
| Salt and black pepper |
to taste |
| Lemon confit, chopped (purchased or your recipe) |
2 tsp. |
| Extra-virgin olive oil |
6 Tbsp. |
| Purple shiso leaves |
48 pieces |
| Micro cilantro |
to garnish |
| Cracked pink peppercorns |
to garnish |
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1. Toast coriander seeds in 350F oven until fragrant, 10 to 15 minutes. Lightly crush cooled seeds with rolling pin. Reserve 2 tsp. for vinaigrette.
2. Mix 1/4 cup crushed coriander seeds with kosher salt and sugar; spread half of mixture on large sheet of plastic wrap. Lay fish skinned-side down on mixture. Mix verbena and thyme together; sprinkle over fish. Top with lemon slices and cover with remaining coriander-salt mix. Wrap tightly in triple layer of plastic wrap. Place on plate, top with second plate and weight fish by placing cans on top. Refrigerate 3 hours.
3. Unwrap fish and brush off salt mixture. Gently rinse; fish will be slightly firm but still nearly raw. Wrap in clean plastic; refrigerate.
4. To make vinaigrette, season vinegar with salt and pepper; add reserved coriander seeds and lemon confit. Gradually whisk in olive oil.
5. Slice fish 1/4- to 1/2-in. thick. Arrange 3 oz. portions on chilled plates lined with 3 shiso leaves. Drizzle lightly with vinaigrette and lemon oil. Garnish with cilantro, celery leaves, sea salt and peppercorns. |
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