Cured Yellowtail with Citrus, Radish & Aroma Olive Oil

Cured Yellowtail with Citrus, Radish & Aroma Olive Oil

INGREDIENTS:


For the Cure:


  • 1 lb sushi-grade yellowtail, skin removed

  • 3 tablespoons sea salt

  • 2 tablespoons sugar

  • Zest of 1 lemon

  • Zest of 1 lime

  • 1 teaspoon coriander seeds, toasted and crushed

  • 1/2 teaspoon fennel seeds, toasted and crushed


For Finishing:


  • 4 tablespoons Aroma olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fresh lime juice

  • 1 tablespoon fresh yuzu juice (or additional lemon)

  • 6 radishes, thinly sliced

  • Micro greens or fresh herbs

  • Fleur de sel


INSTRUCTIONS:


  1. Combine salt, sugar, lemon zest, lime zest, coriander, and fennel in a small bowl.

  2. Pat yellowtail dry. Coat all sides with the cure mixture. Wrap in plastic wrap and refrigerate 4-6 hours.

  3. Rinse cure off the fish under cold water and pat dry.

  4. Whisk together Aroma olive oil, lemon juice, lime juice, and yuzu juice in a small bowl.

  5. Slice yellowtail thinly (about 1/8-inch) using a very sharp knife or slicer.

  6. Arrange slices on a chilled plate. Top with radish slices and micro greens.

  7. Drizzle citrus oil over the fish and sprinkle with fleur de sel. Serve immediately.