Turmeric Cured California Yellowtail

With golden raisins and crispy shallots

Fresh California Yellowtail is cured with a combination of sugar, lemon, turmeric and salt. The firm flesh of the yellowtail works well in with this classic gravlax (Swedish) recipe. The cured fish is dressed in golden California raisin and crispy shallots, with just a touch of olive oil to finish. The subtle turmeric complements the slight minerality on the finish of Chardonnay.

• Serves 6
• 1 4-5 ounce Fillet of California Yellowtail (skin on, must be extremely fresh)
• ¼ cup Kosher salt
• 2 Tbsp. Sugar
• 1 Tbsp. Brown sugar
• 1 tsp. Ground turmeric
• 1 tsp. Lemon zest

• 1 cup Chardonnay (Geode Chardonnay preferred)
• 1 ounce Golden raisins
• 2 each Large shallots
• 1 cup Vegetable oil (to fry shallots)
• 8 each Basil leaves (cut in thirds)
• 1 Tbsp. Extra Virgin Olive Oil (Santa Barbara Olive Co. preferred)

Method:

• Remove any small bones or discolored flesh from the fillet side (not the skin side) of the fish. In a large bowl, mix the salt, sugars, turmeric and lemon zest. Then, working on a large piece of plastic wrap, pack the fish on all sides with the salt mixture, then tightly wrap it closed and surround with another layer of plastic wrap. Wrap the pack again in aluminum foil and place in a small dish. Transfer to the refrigerator and place some weight (another dish or other object) on top of the fish and it allow to cure for 48 hours, turning after the first 24. After two days, remove the fish from the wrap and wipe as much of the salt cure off the fish as possible. Next, use about a half cup of Chardonnay to carefully rinse the fillet side of the fish. Meanwhile, bring the rest of the Chardonnay to a boil in a small sauce pan and pour directly over the raisins. Allow the raisins to soak up the Chardonnay and cool in the refrigerator. To make the crispy shallots, heat the oil in a medium size sauce pan. While the oil heats, thinly slice the two shallots and season with salt (this will help pull the moisture from the shallots). Press the sliced shallots with paper towels to remove as much moisture as possible. When the oil is at 325º, carefully fry the shallots until light brown then drain on a paper towel.

• Serving Instruction:

• Remove the skin of the fish and slice as thinly as possible. Line the sliced fish down the center of six appetizer plates, drizzle with the olive oil and top with the raisins, crispy shallots and basil leaves. Serve with a glass of Chardonnay.