| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Eastwest |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Salmon fillet; center cut, finely diced |
| 1/2 |
tb |
Sambal |
| 1 |
c |
Diced Asian pear; tossed with |
|
|
Lemon juice |
| 1 |
tb |
Chopped chives |
| 1 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Chopped chives; for garnish |
|
|
=== 2 VINEGAR SYRUP === |
| 3/4 |
c |
Balsamic vinegar |
| 1/4 |
c |
Chinese vinegar |
INSTRUCTIONS
In a chilled bowl, toss everything together. Check for seasoning. Mold
tartar in small "O" rings 2 1/2-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@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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