ROASTED STURGEON AND CALAMARI WITH FAVA BEANS

Roasted Sturgeon and Calamari With Fava Beans image

Provided by Molly O'Neill

Time 45m

Yield Six servings

Number Of Ingredients 28

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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

Steps:

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.
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.
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.
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.
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.
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.
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.