Seared Sturgeon Medallions with Coriander, Crispy Noodle Pancake and Mustard-Honey Sauce

Dish Name : Seared Sturgeon Medallions with Coriander, Crispy Noodle Pancake and Mustard-Honey Sauce

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:-

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Heat 1Tbsp. peanut oil until smoking. Stir-fry bok choy, mushrooms, shallots and garlic; cook until al dente. Season with salt and pepper.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Heat 1Tbsp. peanut oil until smoking. Stir-fry bok choy, mushrooms, shallots and garlic; cook until al dente. Season with salt and pepper.

  12. 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.