Halibut with Buckwheat Noodles
Pair with La Crema Pinot Noir
The ingredients for this simple dish can be sourced in the Asian food section of your local supermarket. You will be surprised at how easy it is. The bridging element is the hoisin which will add an incredible depth and sweetness to the broth while the plum paste will pull the red fruit out of the wine. In Japan, the noodles are cooked in the broth. This process thickens the broth and adds a luxurious texture to the it. The broth is served then served with the noodles.
INGREDIENTS
- 4 4-5 oz pieces of halibut
- 1 tbsp cooking oil
- 1 bunch of spring onions trimmed and washed
- 3 cups rich chicken broth
- 4 oz or half a package of buckwheat noodles
- ¼ cup plus
- 1tbsp hoisin
- 1 tsp plum paste
- 1 tbsp soy sauce
- ¼ cup mirin (japanese cooking wine)
- 1 lime salt and pepper
PREPARATION
Preheat your oven to 400 degrees. Pour the chicken stock into 3-4 quart pot. Bring to a boil. Blanch the onions in the chicken stock until they are tender about 3 min. Remove from the onions from the broth and add the noodles. Cook the noodles for about 7-8 min. Remove the noodles by carefully pouring them out into a bowl or another pot large enough. Lightly toss the noodles in a little oil to prevent sticking. Reserve warm. Bring the broth back to a boil and add the rest of the ingredients. Adjust the seasoning with the lime juice. Remove from the heat. Heat a saute pan over medium heat. Pat the surface of the fish with a dry towel and season with salt and pepper. Add the oil to the pan then the fish. When the fish begins to brown around the edges place pan in the oven for 4-5 min. Divide the noodle between four bowls. Garnish with the onions. When the fish is ready place it gently on the bed of noodles. Pour the broth over noodles or do it at the table for an elegant touch.
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