Dining and Cooking
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Roasted Sturgeon and Calamari With Fava Beans

Ingredients

The beans:

  • 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
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground white pepper

The vinaigrette:

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

The sturgeon and squid:

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

The ginger butter:

  • ⅓ cup ginger juice (see note)
  • ¼ teaspoon grated fresh ginger
  • ¼ teaspoon star anise
  • ⅔ cup mirin
  • ⅓ cup rice-wine vinegar
  • 2 tablespoons chopped shallots
  • 1 tablespoon cold unsalted butter
  • Japanese red pepper to taste
  • Kosher salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      717 calories; 39 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 44 grams protein; 205 milligrams cholesterol; 1214 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  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.
  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.
  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.
  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.
  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.
  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 1 1/2 minutes.
  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.
  • Ginger juice is made by grating fresh ginger, placing it in a doubled layer of cheesecloth and squeezing out the liquid.

45 minutes

Dining and Cooking