Spicy salmon tartar with asian pears 2 vinegar syrup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Salmon fillet; center cut, finely diced |
| ½ | tablespoon | Sambal |
| 1 | cup | Diced Asian pear; tossed with |
| Lemon juice | ||
| 1 | tablespoon | Chopped chives |
| 1 | tablespoon | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Chopped chives; for garnish | ||
| === 2 VINEGAR SYRUP === | ||
| ¾ | cup | Balsamic vinegar |
| ¼ | cup | Chinese vinegar |
Directions
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.