Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | === MAQUE CHOUX === |
| 1 tablespoon | Olive oil |
| 1 cup | Small-diced yellow onion |
| ½ cup | Small-diced red pepper |
| ½ cup | Small-diced celery |
| 2 tablespoons | Minced garlic |
| 3 cups | Fresh sweet corn; cut off the cob |
| 3 tablespoons | Brown sugar |
| 1 tablespoon | Emerils Essence; see * Note |
| 6 ounces | Chicken stock |
| 2 tablespoons | Unsalted butter |
| 4 ounces | Clean crab meat |
| \N \N | === TOMATO MARMALADE === |
| 1 tablespoon | Olive oil |
| 1 cup | Julienned yellow onion |
| ½ cup | Brown sugar |
| ¼ cup | Red wine vinegar |
| ¼ cup | Balsamic vinegar |
| \N \N | Juice of one orange |
| 1 tablespoon | Orange zest |
| ¼ teaspoon | Ground cloves |
| ½ teaspoon | Red pepper flakes |
| ¼ teaspoon | Cinnamon |
| 1 \N | Bay leaf |
| 6 larges | Italian Roma tomatoes |
| 1 tablespoon | Tomato paste |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 4 \N | Salmon fillets - (6 oz ea); pounded thin |
| \N \N | Xx; between plastic wrap |
| \N \N | === GARNISH === |
| ½ cup | Sizzled leeks |
| 2 tablespoons | Chopped green onions |
| 2 tablespoons | Brunoise red peppers |
| \N \N | Emerils Essence |
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
Preheat the oven to 425 degrees. For the maque choux: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, peppers, and celery for 2 minutes. Add the garlic and corn. Saute for 1 minute. Add the brown sugar and season with Emeril’s Essence. Deglaze with the chicken stock. Bring the sauce up to a boil and reduce to a simmer. Simmer for 30 minutes. Fold in the butter and crab meat. Re-season if needed. For the marmalade: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions for 2 to 3 minutes or until translucent. Add the brown sugar, red wine vinegar, balsamic vinegar, orange juice, orange zest, and spices. Simmer for 10 minutes. Add the tomatoes and tomato paste and continue to simmer for 10 minutes. Puree in a blender until smooth. Strain the sauce through a fine sieve. Season with salt and pepper. In a 13-inch by 9-inch glass baking dish, spread the maque choux evenly on the bottom of the pan. Lay the salmon directly on top of the maque choux. Season the salmon with salt and pepper. Place the salmon in the oven and bake for 3 to 5 minutes or until the salmon is no longer translucent. Using a spatula, place one of the salmon/maque choux on a plate. Drizzle the marmalade over the entire salmon. Garnish with sizzled leeks, green onions, red peppers, and a bit of Essence. This recipe yields 4 servings.
Comments: The original recipe title as listed is ”Paillard Of Salmon With Crab And Corn Maque Choux And Tomato Marmalade”.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2283 broadcast 03-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.