Chicory Salad With Banded Rudderfish Tonnato Recipe

Ingredients For Chicory Salad With Banded Rudderfish Tonnato Recipe

• 4 ounce Skinned banded rudderfish, amberjack or mahi mahi
• 0.5 teaspoon Kosher Salt, Divided
• 0.1200000000000001 teaspoon Ground fennel seed
• pinch Pinch of ground white pepper
• 0.5 cup Extra virgin olive oil
• 1 Bay leaf
• 1 Strip lemon zest
• 1 Strip orange zest
• 2 sprig Fresh basil
• 2 sprig Fresh thyme
• 1 Large egg yolk
• 1.5 teaspoon Capers, rinsed
• 1.5 teaspoon Lemon juice
• 1.5 teaspoon White wine vinegar
• 2 Oil Packed Anchovy Fillets
• 0.5 teaspoon Colatura di alici or fish sauce
• 8 cup Chopped bitter greens, such as escarole, endive and/or radicchio
• 2 Large Heirloom Tomatoes, Sliced
• 2 Stalks celery, thinly sliced diagonally
• 1 Small sweet onion, thinly sliced
• 1 Small cucumber, thinly sliced