Yield: 4 servings
Measure | Ingredient |
---|---|
6 ounces | Salmon fillet; center cut, finely diced |
½ tablespoon | Sambal |
1 cup | Diced Asian pear; tossed with |
\N \N | Lemon juice |
1 tablespoon | Chopped chives |
1 tablespoon | Olive oil |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
\N \N | Chopped chives; for garnish |
\N \N | === 2 VINEGAR SYRUP === |
¾ cup | Balsamic vinegar |
¼ cup | Chinese vinegar |
In a chilled bowl, toss everything together. Check for seasoning. Mold tartar in small "O" rings 2½-inches, or small ramekins. Garnish with Two Vinegar Syrup and chives. 2 VINEGAR SYRUP: In a non reactive pan, slowly reduce both vinegars by about 70 percent until a syrup consistency is achieved. Keep in mind it will thicken as it cools. This recipe yields 4 servings.
Suggested Wine: Rosemont, Orange Vineyard, Chardonnay, 1996 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A28)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.