Yield: 4 servings
Sturgeon fillets – (6-oz. each, about 2 in. x 3 in.), 4
Salt and pepper – as needed
Cracked coriander – 2 tsp.
Honey, 6 Tbsp. – divided
Soba or udon noodles – 1/2 pound
Egg white – 1
Scallions, minced -1 Tbsp.
Canola oil – 1 Tbsp.
Dry mustard – 2 Tbsp.
Champagne vinegar – 2 Tbsp.
Soy sauce -1 Tbsp.
Peanut oil -1 cup plus 1 Tbsp., divided
Black sesame seeds – 1 Tbsp.
Baby bok choy – 8
Shiitake mushrooms, sliced – 1/2 lb.
Shallots, minced – 1 tsp.
Garlic, minced – 1 tsp.
Method:-
- Season fish with 1 tsp. salt and 1 tsp. pepper. Grill, about 2 minutes on each side, or until flesh is opaque and internal temperature registers 140F. (Fish also can be sautéed.) Combine cracked coriander in a bowl with 4 Tbsp. honey; warm gently; brush mixture on fish.
- Blanch noodles in boiling water; cook until tender. Remove; plunge under cold water. Drain; cool. In a small bowl, whisk egg white until frothy. Add noodles, scallions, salt and pepper to taste; toss well.
- Heat canola oil in nonstick, 9-in. sauté pan until smoking. Add noodle mixture and flatten immediately to form a 1/4-in. thick pancake. Cook 2 to 3 minutes on each side or until crisp and golden. Cut into 8 wedges; set aside.
- Combine mustard, vinegar and soy sauce; whisk until smooth. Slowly, drizzle in 1 cup peanut oil; continue whisking until smooth. Stir in sesame seeds and 2 Tbsp. honey; set aside.
- Heat 1Tbsp. peanut oil until smoking. Stir-fry bok choy, mushrooms, shallots and garlic; cook until al dente. Season with salt and pepper.
- Divide pancake wedges, 2 per serving, among 4 plates. Divide vegetables into 4 portions; place in center of each plate. Bok choy leaves can be draped from center between pancake wedges, if desired. Slice each fish fillet in half; place on top of vegetables, 1 criss-crossing the other. Spoon or drizzle sauce around inside of plate. Garnish with various sprouts, if desired.
- Season fish with 1 tsp. salt and 1 tsp. pepper. Grill, about 2 minutes on each side, or until flesh is opaque and internal temperature registers 140F. (Fish also can be sautéed.) Combine cracked coriander in a bowl with 4 Tbsp. honey; warm gently; brush mixture on fish.
- Blanch noodles in boiling water; cook until tender. Remove; plunge under cold water. Drain; cool. In a small bowl, whisk egg white until frothy. Add noodles, scallions, salt and pepper to taste; toss well.
- Heat canola oil in nonstick, 9-in. sauté pan until smoking. Add noodle mixture and flatten immediately to form a 1/4-in. thick pancake. Cook 2 to 3 minutes on each side or until crisp and golden. Cut into 8 wedges; set aside.
- Combine mustard, vinegar and soy sauce; whisk until smooth. Slowly, drizzle in 1 cup peanut oil; continue whisking until smooth. Stir in sesame seeds and 2 Tbsp. honey; set aside.
- Heat 1Tbsp. peanut oil until smoking. Stir-fry bok choy, mushrooms, shallots and garlic; cook until al dente. Season with salt and pepper.
- Divide pancake wedges, 2 per serving, among 4 plates. Divide vegetables into 4 portions; place in center of each plate. Bok choy leaves can be draped from center between pancake wedges, if desired. Slice each fish fillet in half; place on top of vegetables, 1 criss-crossing the other. Spoon or drizzle sauce around inside of plate. Garnish with various sprouts, if desired.
Notes: The noodle cake can be cooked shorter or longer for a lighter or darker shade of gold. Slices of shiitake mushooms can be arranged or fanned in-between noodle cakes and fish.The noodle cake can be cooked shorter or longer for a lighter or darker shade of gold. Slices of shiitake mushooms can be arranged or fanned in-between noodle cakes and fish.