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1
Rinse and dry the fish.
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2
Set the fillet in a deep 9-by-13-inch baking dish.
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3
In a large bowl, whisk the water with the salt until the salt is dissolved, then add the dill seeds, anise seeds, coriander seeds, herb sprigs, garlic and shallot.
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4
Pour the brine over the fish and evenly distribute the aromatics.
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5
Top the fillet with a sheet of paper towel, pressing gently to moisten the sheet.
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6
Wrap the entire dish in plastic wrap.
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7
Refrigerate for 3 days, turning the fish in its brine, topping it with a fresh paper towel and rewrapping in plastic wrap after 36 hours.
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8
Drain and discard the brine and scrape the aromatics off the fish fillet.
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9
Place the fillet skin side down on a rack set over a baking sheet and refrigerate uncovered until the surface is mostly dry but slightly tacky, about 2 hours.
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10
In a bowl, combine the lemon juice with the garlic and shallots and let stand for 20 minutes.
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11
Stir in the parsley, mint, dill, chervil, lemon zest, anise seeds, Aleppo pepper and oil and season with salt and pepper.
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12
Place the fish on a work surface.
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13
Using a very sharp, thin-bladed knife, cut the fish crosswise into very thin slices, running the blade horizontally once it reaches the skin to free each slice.
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14
Transfer the slices to a platter and serve with the herb sauce, creme fraiche, cornichons, dark bread and mustard.
