Pacific Saury

 The first saury dish inspired by Kazumi Nagayama's

 battle with Iron Chef Hiroyuki Sakai

             Saury Hors d'oeuvres

              A. A Russian recipe for marinated herring;

                        hollowed out lemon with carrot and onions.

                            B. French mustard and caviar are put together with

                               nuts and pasted on top of a crispy saury cracker.

                           C. Salt grilled saury wrapped just like Peking duck;

                   grilled fish wrapped in Peking duck skin.

                      All three are enjoyed with sake and persimmon

                   cocktail and beef steak tomato sake (green?).

                                                                       Seafood Hors d'oeuvres

A. 1 oz. Chunk Light Tuna

                          ½ oz. chopped carrots ( small cubes )

           ½ oz. chopped green onion

1 lemon                    

Cut a small slice off of the bottom of the lemon so it will sit up.

Carve out the center of the lemon, put the pulp and seeds into a bowl.

Remove the lemon seeds, crush the juice out of the pulp with a spoon,

and then remove the pulp. Mix the tuna, carrots, and onion with the

lemon juice and stuff the mixture into the hollowed out lemon.

Microwave the stuffed lemon for 40 seconds.

B. 2 oz. peanuts - ground in a spice grinder

                  3 tblsp. Mustard Maid® Deli Spicy Brown Mustard

1 tblsp. water                                        

1 whiting filet, thin sliced and fried      

Mix ground peanuts, mustard, and water, put on top of whiting wafer.

C. 1 - 2 in" square of whiting

  2 slices of wheat bread;

            decrusted and pressed flat

Put fish in between bread, wet edges, press together, toast in toaster.

This dish was served with apricot nectar ( which I happened to have ) and Hoisin sauce.

This was one of the best dishes Wooden Chef was come up with, especially in the heat of battle.   

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