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1
Place the beans and the broth in a saucepan over medium heat and simmer until tender.
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2
Meanwhile, make the vinaigrette by whisking all ingredients together.
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3
Set aside.
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4
Begin the sturgeon by combining the sake, ginger, cilantro and pepper and coating the fillets with the mixture.
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5
Refrigerate.
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6
Begin the ginger butter by combining all the ingredients except the butter, red pepper and salt, in a medium saucepan over medium heat.
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7
Simmer until the mixture is reduced to a syrup consistency, about 20 minutes.
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8
While the ginger butter is cooking, drain the beans.
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9
Melt 2 teaspoons butter in a medium nonstick saute pan over medium heat.
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10
Add the beans and shallots, lightly season with salt and pepper stir and cook until shallots brown, about 5 minutes.
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11
Set aside and keep warm.
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12
Preheat oven to 400 degrees.
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13
Wipe the marinade off the fish.
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14
Melt 1 tablespoon butter in an ovenproof skillet.
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15
Sear the fillets, about 1 minute per side.
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16
Place in the oven and roast until cooked through, about 8 to 10 minutes.
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17
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.
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18
Remove from heat and stir in red pepper and salt.
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19
Set aside.
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20
When the fish is done, remove the fillets from the skillet and set aside.
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21
Place the pan over medium heat.
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22
Add the squid and saute until done, about 1 to 1 1/2 minutes.
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23
To serve, coat 6 plates with the plum vinaigrette.
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24
Divide the bean mixture among the plates, placing it in the center.
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25
Place a sturgeon fillet over the beans.
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26
Top with the squid, season lightly with salt and pepper to taste and drizzle with ginger butter.
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27
Serve immediately.
