Recipe - Pagnotelle Farcite - Savory Stuffed Buns

=== MAQUE CHOUX ===
1 tablespoon Olive oil
1 cup Small minced yellow onion
One half cup Small minced red pepper
One half cup Small minced celery
2 tablespoon Minced garlic
3 cup Fresh sweet corn; cut off
the cob
3 tablespoon Brown sugar
1 tablespoon Emeril’s Essence; see * Note
6 ounce Chicken stock
2 tablespoon Unsalted butter
4 ounce Clean crab meat
=== TOMATO MARMALADE ===
1 tablespoon Olive oil
1 cup Julienned yellow onion
One half cup Brown sugar
One fourth cup Red wine vinegar
One fourth cup Balsamic vinegar
Juice of one orange
1 tablespoon Orange zest
One fourth teaspoon Ground cloves
One half teaspoon Red pepper flakes
One fourth teaspoon Cinnamon
1 Bay leaf
6 lg Italian Roma tomatoes
1 tablespoon Tomato paste
Salt; to taste
Freshlyground black pepper;
to taste
4 Salmon fillets (6 ounce ea);
pounded thin
Xx; between plastic wrap
=== GARNISH ===
One half cup Sizzled leeks
2 tablespoon Chopped green onions
2 tablespoon Brunoise red peppers
Emeril’s 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. Reseason 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 13inch
by 9inch 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