Roasted Sturgeon And Calamari With Fava Beans Recipes

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PORTUGUESE FAVAS



Portuguese Favas image

Fava beans with a Portuguese style sauce.

Provided by J. Pacheco

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 45m

Yield 8

Number Of Ingredients 11

5 tablespoons olive oil
3 large onions, chopped
2 cloves garlic, minced
2 tablespoons red pepper flakes
¼ cup tomato sauce
2 cups hot water
3 tablespoons chopped fresh parsley
salt to taste
½ teaspoon black pepper
2 teaspoons paprika
2 (19 ounce) cans fava beans

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g

GRILLED CALAMARI WITH WHITE BEANS



Grilled Calamari with White Beans image

Provided by Bill Bradley

Yield Makes 6 first-course servings

Number Of Ingredients 11

1 cup dried small white beans
1 medium onion, quartered
3 large fresh thyme sprigs
1 bay leaf
7 tablespoons extra-virgin olive oil
2 large shallots, chopped
1 pound cleaned calamari (tentacles and bodies)
1/2 cup fresh lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1/4 teaspoon dried crushed red pepper

Steps:

  • Place beans in large saucepan. Pour enough water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes. Drain. Discard onion, thyme, and bay leaf; return beans to saucepan.
  • Heat 2 tablespoons oil in small skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
  • Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through). Add to bowl. Add 2 tablespoons oil, lemon juice, and garlic; toss to coat. Let stand 1 hour.
  • Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just until slightly curled at edges, about 30 seconds per side.
  • Stir parsley into warm beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 tablespoons oil over. Sprinkle with crushed red pepper.

ROASTED STURGEON AND CALAMARI WITH FAVA BEANS



Roasted Sturgeon and Calamari With Fava Beans image

Provided by Molly O'Neill

Categories     dinner, main course

Time 45m

Yield Six servings

Number Of Ingredients 28

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.

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