Paillard Of Salmon With Crab And Corn Maque Choux

Recipe Ingredients

		Maque Choux
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Small-diced yellow onion
1/2 cup	73g / 2.6oz	Small-diced red pepper
1/2 cup	55g / 1.9oz	Small-diced celery
2 tablespoons	30ml	Minced garlic
3 cups	187g / 6.6oz	Fresh sweet corn - cut off the cob
3 tablespoons	45ml	Brown sugar
1 tablespoon	15ml	Emeril's Essence - see * Note
6 oz	170g	Chicken stock
2 tablespoons	30ml	Unsalted butter
4 oz	113g	Clean crab meat
		Tomato Marmalade
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Julienned yellow onion
1/2 cup	80g / 2.8oz	Brown sugar
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Balsamic vinegar
		Juice of one orange
1 tablespoon	15ml	Orange zest
1/4 teaspoon	1.3ml	Ground cloves
1/2 teaspoon	2.5ml	Red pepper flakes
1/4 teaspoon	1.3ml	Cinnamon
1		Bay leaf
6		Italian Roma tomatoes (large)
1 tablespoon	15ml	Tomato paste
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Salmon fillets - (6 oz ea) - pounded thin
		Xx - between plastic wrap
		Garnish
1/2 cup	118ml	Sizzled leeks
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
		Emeril's Essence

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2283 broadcast 03-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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