Tuesday, January 29, 2013

Crawfish-Stuffed Marx Foods Puya Chile Rubbed Salmon with Crawfish Bordelaise Sauce

Crawfish-stuffed Marx Foods Puya Chile Rubbed Salmon with Crawfish Bordelaise Sauce
by Kimberly Dockery
adapted from Emeril's New New Orleans Cooking

Makes 4 main-course servings

2 Tablespoons olive oil, in all
1 teaspoon finely minced onions
1 teaspoon finely minced green onions
1 teaspoon finely minced celery
1 teaspoon finely minced green bell peppers

1 teaspoon finely minced garlic
1/4 pound crawfish tails

1 Tablespoon shrimp stock
2 Tablespoon bread crumbs

1 Tablespoon Creole seasoning
1 1/2 cups Crawfish Bordelaise Sauce (recipe follows)

4 pieces salmon, 6 oz each, approx. 1 1/2" inches thick
4 dried Marx Foods Dried Puya Chilies, seeded and ground finely into powder

4 pieces of parchment paper
Preheat oven to 350°F

1.  Heat 1 tablespoon of the oil in a medium skillet over high heat.  Add the onions, green onions, celery, bell peppers, and garlic and saute for 1 minute.  Add the crawfish tails, stock, bread crumbs, and 1 teaspoon Creole seasoning and cook for 2 minutes.  Remove from the heat and set aside to cool for at least 15 minutes.  Makes 1 cup.

2.  Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.

3.  Using a small, sharp knife, cut a slit about 2' inches long into the side of each piece of salmon and cut about 2 inches in to make a pocket. 

4.  Sprinkle the remaining 2 teaspoons Creole seasoning and Marx Foods finely ground Puya chilis over the salmon pieces, including inside the pocket. Fill each pocket with 1/4 cup of the cooled stuffing.

5.  Drizzle 1 tablespoon of olive oil over the salmon, place each piece of salmon inside of the parchment paper and fold over and tightly seal the salmon.  Place pockets of salmon on a cookie sheet with sides, and cook for approximately 15 minutes, or until flaky. 

6.  To serve, place 1 piece of salmon on each of 4 dinner plates and cover with a generous 1/3 cup of the Crawfish Bordelaise Sauce.

To make the Crawfish Bordelaise Sauce:
Makes 1 1/2 cups

1 Tablespoon minced shallots
1 Tablespoon minced garlic
1 teaspoon Creole seasoning
1/2 cup dry red wine
1/4 pound crawfish tails
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups veal or beef glaze
2 Tablespoons unsalted butter, at room temperature
1 Tablespoon chopped green onions
1.  Combine the shallots, garlic, and Creole seasoning in a small nonreactive saucepan, place over high heat and cook for 3 minutes.  Watch carefully so it doesn't burn  Add the wine and bring to a boil.  Add the crawfish, salt, and pepper and b ring back to a boil.

2.  Stir in the glaze and bring back to a boil.  Reduce the heat and simmer, skimming off the fat and impurities several times for about 10 minutes.  Turn up the heat to high, skim the remaining impurities from the top of the sauce, and cook for 1 to 2 minutes.

3.  Whisk in the butter and continue to whisk until thoroughly incorporated, about 30 seconds.  Add the green onions and remove from the heat.

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