Roasted Sturgeon and Calamari With Fava Beans

Name: Roasted Sturgeon and Calamari With Fava Beans
Total time: 45 min
Yield: Six servings
Ingredients: 1 cup fresh fava beans, peeled and skinned or dried, soaked overnight and skinned; 4 cups chicken broth, homemade or low-sodium canned; 2 teaspoons unsalted butter; 2 shallots, peeled and sliced into thin rings; 1/8 teaspoon salt; 1/8 teaspoon freshly ground white pepper; 10 pieces umeboshi plums, pitted and pureed; 2/3 cup canola oil; 3/4 teaspoon grated fresh ginger; 3 tablespoons lemon vinegar; Japanese red pepper to taste; 1 1/2 cups sake kasu or 6 tablespoons sake; 4 teaspoons grated fresh ginger; 4 teaspoons chopped fresh cilantro; 1/8 teaspoon freshly ground black pepper; 6 6-ounce sturgeon fillets (salmon can be used if sturgeon is unavailable); 1 tablespoon unsalted butter; 1/2 pound cleaned squid, tentacles separated, bodies cut into rings; Salt to taste; 1/3 cup ginger juice (see note); 1/4 teaspoon grated fresh ginger; 1/4 teaspoon star anise; 2/3 cup mirin; 1/3 cup rice-wine vinegar; 2 tablespoons chopped shallots; 1 tablespoon cold unsalted butter; Japanese red pepper to taste; Kosher salt to taste

By Molly O'Neill

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Fishing for Compliments

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Ingredients

Yield:Six servings

The Beans

1cup fresh fava beans, peeled and skinned or dried, soaked overnight and skinned
4cups chicken broth, homemade or low-sodium canned
2teaspoons unsalted butter
2shallots, peeled and sliced into thin rings
⅛teaspoon salt
⅛teaspoon freshly ground white pepper

The Vinaigrette

10pieces umeboshi plums, pitted and pureed
⅔cup canola oil
¾teaspoon grated fresh ginger
3tablespoons lemon vinegar
Japanese red pepper to taste

The Sturgeon and Squid

1½cups sake kasu or 6 tablespoons sake
4teaspoons grated fresh ginger
4teaspoons chopped fresh cilantro
⅛teaspoon freshly ground black pepper
66-ounce sturgeon fillets (salmon can be used if sturgeon is unavailable)
1tablespoon unsalted butter
½pound cleaned squid, tentacles separated, bodies cut into rings
Salt to taste

The Ginger Butter

⅓cup ginger juice (see note)
¼teaspoon grated fresh ginger
¼teaspoon star anise
⅔cup mirin
⅓cup rice-wine vinegar
2tablespoons chopped shallots
1tablespoon cold unsalted butter
Japanese red pepper to taste
Kosher salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place the beans and the broth in a saucepan over medium heat and simmer until tender. Meanwhile, make the vinaigrette by whisking all ingredients together. Set aside.
Step 2
Begin the sturgeon by combining the sake, ginger, cilantro and pepper and coating the fillets with the mixture. Refrigerate. Begin the ginger butter by combining all the ingredients except the butter, red pepper and salt, in a medium saucepan over medium heat. Simmer until the mixture is reduced to a syrup consistency, about 20 minutes.
Step 3
While the ginger butter is cooking, drain the beans. Melt 2 teaspoons butter in a medium nonstick saute pan over medium heat. Add the beans and shallots, lightly season with salt and pepper stir and cook until shallots brown, about 5 minutes. Set aside and keep warm.
Step 4
Preheat oven to 400 degrees. Wipe the marinade off the fish. Melt 1 tablespoon butter in an ovenproof skillet. Sear the fillets, about 1 minute per side. Place in the oven and roast until cooked through, about 8 to 10 minutes.
Step 5
Meanwhile, finish the ginger butter: Whisking constantly, drop the cold butter, a few bits at a time, into the the ginger syrup over very low heat. Remove from heat and stir in red pepper and salt. Set aside.
Step 6
When the fish is done, remove the fillets from the skillet and set aside. Place the pan over medium heat. Add the squid and saute until done, about 1 to 1½ minutes.
Step 7
To serve, coat 6 plates with the plum vinaigrette. Divide the bean mixture among the plates, placing it in the center. Place a sturgeon fillet over the beans. Top with the squid, season lightly with salt and pepper to taste and drizzle with ginger butter. Serve immediately.