Uni Bisque with Crab Salad Ming's Quest : Episode FLMNG-114
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 Chef Ming Tsai tastes some bull kelp from the Pacific ocean.
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Ingredients:
4 shallots minced
1/2-Tbs. minced ginger
1/2-cup sake
3 cups dashi or chix stock
1 cup cream
1 cup uni
2 Tbs. chopped chives
butter to cook
Directions:
- Sautee shallots and ginger.
- Add dashi and cream.
- Reduce by 20 percent.
- Add uni and blend.
- Season to taste.
Salad
Ingredients:
1 cup Dungeness crab
juice of 1 lemon
1 Tbs. honey
1/2-Tbs. chopped chives
3 splashes Tabasco
1/2-cup celery or fennel brunoise
salt and pepper
Directions:
Mix all and taste.
Plating: Serve in hollowed out uni shell in salt pile. Garnish with chives.
Wine: Dry Sauvignon Blanc
Copyright Ming Tsai, 2000, All Rights Reserved
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