Soft herb brine for fish

Makes 1 litre of brine
15 minutes

Ingredients

  • 1l water
  • 100g of table salt
  • 1 lemon, zested
  • 1 lime, zested
  • 1 tsp coriander seeds
  • kombu, 6x6cm square piece, or 5g of wakame
  • 1 handful of soft herbs, stalks attached – a mix of dill, chervil, coriander and/or parsley works well

Method

1
Place the coriander seeds in a pan large enough to hold the water and toast over a medium-high heat until fragrant
2
Add the water, kombu and salt and bring to the boil. Stir until the salt has dissolved
3
Remove from the heat and add the citrus zest and herb stalks. Leave to cool completely before using
4
To use, submerge the fish in the brine for 15–30 minutes (depending on size), then rinse with cold water and pat dry with kitchen roll. It is now ready to cook