Impress Your Guests With These Recipes From Fairmont

Instructions:

 

For the Crab Cakes
1. Pick through the crab meat to make sure it is free of shell and cartilage.
2. In a bowl mix the crab meat with all of the ingredients then season with the salt and pepper
3. Form the cakes with a 8cm round cookie cutter.
4. Heat a small amount of oil in a pan and sear both sides of the crab cake until they are golden brown.

For the Marinated Cucumber
1. In a small pot heat the sugar, vinegar and water until the sugar is dissolved.
2. Cool the liquid.
3. Once the liquid is chilled pour it over the cucumber ribbons and let marinate for 1 hour

For the Aioli
1. Mince and mash the garlic to a paste with a chefs knife.
2. In a bowl whisk together the egg yolk, lemon juice and mustard.
3. Add the oil a few drops at a time to  the yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified
4. Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water.

For the Marinated Grapefruit
1. Bring the lemon juice, water, sugar & anise to a boil.
2. Place the grapefruit segments in a small bowl and pour the boiling liquid over top. Cover and place in the refrigerator until cool.

 

To assemble: Using the back of a spoon, place a line of aioli on the plate. Place the seared crab cake on top. Drain the cucumber and grapefruit from their liquid and toss with a little

Method and Assembly
Make sure all ingredients are Gluten Free products!!
Mix everything together.

Spicy Pineapple Marinade
2 ea Pineapple
1Gal Water
1 Gal Sugar
4 Tbl Togarashi

Method and Assembly
Bring equal amounts of sugar and water to a boil.
Add Togarashi off the heat and allow to cool.
Peel and Slice Pineapple into 1 inch thick rings and soak in syrup for two days.

Take pineapple out of marinade and dry in a low oven on silpat until firm but moist.
Once cooled, cut into 1 inch cubes.

For the Nage
1) In a medium Stock Pot sweat all the vegetables over medium heat in the 3 tablespoons of the Olive oil.
2) Add the white wine; bring to a boil, reducing by half.
3) Add the Vegetable Stock, as well as the remaining herbs and spices. Continue to simmer for about 1 hour.
4) Strain the Nage through a fine mesh chinous, cool and reserve.

For the Salmon
1) In small rondeau bring the nage to a simmer.
2) Season the Nage with Salt to achieve the desired flavor.
3) When the nage is at a very light simmer, add the salmon filets, reduce the heat to a very low flame and cover.
4) Remove the salmon when the desired doneness is achieved.

For the Petit Vegetables
1) Add all the baby vegetables into a medium sauté pan with a small amount of the nage, as well as the butter.
2) Bring the mixture to a boil, reducing to form a glaze.

To finish:
1) Arrange the Salmon on in the center of warm entrée sized bowls.
2) Place the Baby vegetables decoratively atop the salmon filet.
3) Pour approximately 4 ounces of the hot Vegetable and White wine nage into the bowls.
4) Garnish the dish by placing the fennel fronds and chervil sprigs atop the baby vegetables, drizzle the remaining extra virgin olive oil into the nage on each bowl.

PROCESS:
TO MAKE THE SYRUP:
1. Make sugar syrup with the sugar and 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, and steep for 1 hour.
2. Pit the cherries and combine the them with ascorbic acid and salt in the bowl of a food processor, puree.
3. Remove the thyme sprigs from the syrup and add the honey. Pour 1/2 cup of the honey-thyme syrup into the cherry puree and process.. Taste the mixture; it should be sweet, but not too sweet, you may need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream machine.