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House-Cured Hamachi With Lemon-Coriander Vinaigrette

Chef Rob Weland
Restaurant/Operation Poste Moderne Brasserie, Washington, D.C.
Menupart Fish and Seafoodá
Daypart Lunch, Dinner
Region Asian Fusion

Yield:á16 servings
Coriander seeds, divided use 6 Tbsp.
Kosher salt 1 1/2 cups
Sugar 1/4 cup
Hamachi, trimmed 2 lb.
Lemon verbena, chopped 2 Tbsp.
Lemon thyme, chopped 1 Tbsp.
Lemon, thinly sliced 1
Champagne vinegar 1 cup
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
Lemon oil to garnish
Micro cilantro to garnish
Celery leaves to garnish
Sea salt to garnish
Cracked pink peppercorns to garnish
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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