Stir It Up: Fancy Breaded Fish & Asian Soba Salad with Tuna - News weather sports for Youngstown-Warren Ohio

Stir It Up: Fancy Breaded Fish & Asian Soba Salad with Tuna

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Fancy Breaded Fish

2 tablespoons Dijon mustard

3/4 cup crème fraîche

2 tsp finely chopped fresh tarragon

2/3 cup soft white breadcrumbs or panko

2 tablespoons flour, seasoned with salt and pepper

4 lemon sole, filleted and skinned or any mild white fish

4 tablespoons canola oil

Lemon wedge for garnish

Mix together the mustard, crème fraîche and tarragon in a large bowl and season with salt and pepper. Place the breadcrumbs and the flour in 2 bowls. Dust the fish fillets in the flour, shaking off the excess. Spread the mustard crème fraîche over both sides of each fillet, and then firmly press in the breadcrumbs. Place on baking paper-lined plate and chill until needed. Set 2 non-stick frying pans over a medium heat. Liberally cover the bottom of each pan with the oil. Once sizzling hot, add the crumbed fish and cook for about 2 minutes each side or until cooked through. You can make crème fraiche by adding 2 tablespoons of buttermilk to 1 cup of heavy cream. Allow to sit at room temperature until thick, usually overnight. If your kitchen is too cool you may have to put it in a slightly warm oven (100 degrees) for 2 hours. Refrigerate after thickened.


Asian Soba Salad with Tuna

6 ounces uncooked soba (buckwheat noodles)

Cooking spray

1 (1-pound) sushi-grade tuna steak

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 cup finely chopped English cucumber

1 cup shredded carrot

1/2 cup julienne-cut radishes

1/3 cup finely chopped red bell pepper

1/4 cup finely chopped green or red onions

3 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon peanut oil

1 1/2 teaspoons dark sesame oil

1 teaspoon sugar

1/2 teaspoon crushed red pepper

2 tablespoons sesame seeds, toasted

Cook noodles according to package directions; drain and rinse under cold water. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray or use a little canola oil. Sprinkle both sides of tuna with 1/4 teaspoon salt and black pepper. Place tuna in pan, and cook for 3 minutes on each side or until desired degree of doneness. Transfer to a platter; cool slightly. Cut tuna into 3 equal pieces. Combine noodles, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients except sesame seeds in a large bowl; toss well to combine. Arrange 2 cup noodle mixture onto each of 3 plates. Top each serving with 2 teaspoon sesame seeds and 1 tuna piece. For a family of four I would definitely double this recipe.

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