Paillard of salmon with crab and corn maque choux

4 servings

Ingredients

QuantityIngredient
=== MAQUE CHOUX ===
1tablespoonOlive oil
1cupSmall-diced yellow onion
½cupSmall-diced red pepper
½cupSmall-diced celery
2tablespoonsMinced garlic
3cupsFresh sweet corn; cut off the cob
3tablespoonsBrown sugar
1tablespoonEmeril’s Essence; see * Note
6ouncesChicken stock
2tablespoonsUnsalted butter
4ouncesClean crab meat
=== TOMATO MARMALADE ===
1tablespoonOlive oil
1cupJulienned yellow onion
½cupBrown sugar
¼cupRed wine vinegar
¼cupBalsamic vinegar
Juice of one orange
1tablespoonOrange zest
¼teaspoonGround cloves
½teaspoonRed pepper flakes
¼teaspoonCinnamon
1Bay leaf
6largesItalian Roma tomatoes
1tablespoonTomato paste
Salt; to taste
Freshly-ground black pepper; to taste
4Salmon fillets - (6 oz ea); pounded thin
Xx; between plastic wrap
=== GARNISH ===
½cupSizzled leeks
2tablespoonsChopped green onions
2tablespoonsBrunoise red peppers
Emeril’s Essence

Directions

* 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.