Spicy salmon tartar with asian pears 2 vinegar syrup

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.

Similar recipes