Fluke Crudo with Tomato-Coriander Mignonette

Directions

• Step 1

  Combine tomatoes, cilantro, mint, jalapeño and 4 tablespoons coriander seeds in a food processor. Puree until smooth, about 1 minute. Pour into a fine-mesh strainer lined with cheesecloth, set over a bowl and refrigerate for 4 hours. (Do not press on the solids.)

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• Step 2

  Discard the solids. Add 2 tablespoons coriander seeds, shallot, lime juice, vinegar, fish sauce and 1/4 teaspoon each salt and sugar to the tomato water. Cover and refrigerate the mignonette until ready to use.

• Step 3

  Combine the remaining 1 teaspoon coriander seeds, 2 teaspoons salt, 1 teaspoon sugar, lime zest and lime leaves in an 8-inch-square baking dish. Add fish and spread the mixture onto it, pressing gently to coat completely. Cover and refrigerate for 20 minutes.

• Step 4

  Rinse the fish in cold water to remove any of the salt mixture and pat dry with paper towels. Cut the fish into 1/4-inch-thick slices and divide among 4 shallow bowls. Serve the fish topped with the reserved mignonette and garnish with jalapeño slices, radish slices, lime zest, coriander blooms and goldenberries, if desired.