Smoked salmon cakes with a warm fire roasted remoulade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp; peeled, deveined |
| ; and tail removed | ||
| Essence | ||
| 1 | Ear sweet corn | |
| Drizzle of vegetable oil | ||
| 3 | tablespoons | Butter |
| 1 | cup | Chopped onions |
| ½ | cup | Chopped celery |
| ¼ | cup | Chopped red bell peppers |
| 2 | teaspoons | Chopped garlic |
| 1 | large | Egg |
| 1½ | cup | Dried fine bread crumbs |
| ¼ | cup | Chopped green onions; green parts only |
| ¼ | cup | Bleached all-purpose flour |
| 1 | cup | Vegetable oil |
| 1 | Recipe Remoulade sauce; (recipe follows) | |
| 1 | medium | Sweet potato; peeled and cut into |
| ; thin curls and | ||
| ; fried | ||
| Until crispy | ||
| 1 | tablespoon | Finely chopped fresh parsley leaves |
| ¼ | cup | Fresh lemon juice |
| ¾ | cup | Vegetable oil |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped green onions |
| ¼ | cup | Chopped celery |
| 2 | tablespoons | Prepared horseradish |
| 3 | tablespoons | Creole or whole-grain mustard |
| 3 | tablespoons | Prepared yellow mustard |
| 3 | tablespoons | Ketchup |
| 3 | tablespoons | Chopped parsley |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | Freshly ground black pepper |
Directions
REMOULADE
Prepare the smoker. Season the shrimp with Essence. Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl. Remove and cool. In a food processor, fitted with a metal blade, puree the remaining shrimp.
Remove and set aside. Rough chop the smoked shrimp and set aside. Season the corn cob with a drizzle of vegetable oil and Essence. Place the cob over an opened flame and lightly char the corn on all sides. In small saute pan, over medium heat, melt 2 tablespoons of butter. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a mixing bowl, combine the sauteed vegetables, pureed shrimp, chopped shrimp, egg, ¾ cup bread crumbs, and green onions. Mix well. Season with salt and cayenne.
Divide the mixture into 8 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with Essence. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the remaining ¾ cup bread crumbs and season with Essence. Heat the oil to 360 degrees F in a large saute pan over medium heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Drain on paper towels. Season with Essence. Using a knife, remove the kernels from the cob. In a saute pan, over medium heat, melt the remaining tablespoon of butter. Add the corn and saute for 1 minute. Add the Remoulade and continue to saute for 2 minutes. Remove from the heat. To serve, spoon the sauce in the center of each plate. Lay two cakes in the center of the sauce. Pile the fried sweet potatoes n the center of the cakes. Garnish with parsley.
Yield: 4 servings
REMOULADE:
Combine all the ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Yield: 2 cups
**Adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, published by William Morrow, 1997 Converted by MC_Buster.
Per serving: 4667 Calories (kcal); 431g Total Fat; (81% calories from fat); 109g Protein; 108g Carbohydrate; 970mg Cholesterol; 3974mg Sodium Food Exchanges: 3 Grain(Starch); 13½ Lean Meat; 6 Vegetable; ½ Fruit; 83 ½ Fat; 1 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC11 Converted by MM_Buster v2.0n.