Michael Weisss Gravlax

With needle-nose pliers or tweezers, remove the fishs fine pin bones.
(You can feel these by running your fingers over the thickest part of the flesh in the head-to-tail direction.)
In a small bowl, stir together the salt and sugar.
Lightly crush the coriander and fennel seeds together in a mortar.
Line a tray with plastic wrap.
Sprinkle the tray with 1/4 cup of the salt-sugar blend, making an evenly thick bed as large as the fillets will be when placed side by side.
Arrange the fillets on the bed of seasoning, skin side down.
Sprinkle each fillet with 1/4 cup of the saltsugar blend and with half of the pounded seeds and half of the lemon zest.
Sandwich the fillets, flesh sides together, then wrap tightly in plastic wrap.
Put a tray on top and a 5-pound weight on the tray.
Refrigerate for 24 hours, turning over the package halfway through.
Unwrap the fish and inspect the flesh.
It should feel firm but not leathery.
If it still feels flaccid, rewrap, replace the weight, and marinate for a few hours longer.
To serve, unwrap the fish and scrape off the spices.
Rinse the flesh briefly in cold water, then pat it dry.
Using a thin-bladed slicing knife, carve the fish as thinly as possible on a strong bias to make wide slices.
Arrange the slices on a platter or on individual plates and pass the garnishes separately for guests to add as desired.
Enjoy with Cakebread Cellars Sauvignon Blanc or another medium-weight, brisk white wine.