Enjoy this delicious shrimp and salmon recipe! 

Items that are marked with three astericks are currently in stock and available at New Orleans Fish House.

Ingredients:

Cooking Directions:

1. Bake a disk of puff pastry.

2. Sauté the ratatouille with olive oil and the spinach with butter and garlic.

3. Bake the salmon previously seasoned with olive oil, salt & pepper.

4. On the plate, put the warm puff pastry in the center, then add the spinach and ratatouille.

5. Top the garnish with the roasted salmon.

6. Finish the plate with a row of each sauce.

7. Sauce: Beurre Blanc, Red Pepper

Foie Gras Papillotte & Basalmic Reduction

Ingredients:

(New Orleans Fish House currently carries the items starred below.)

**1 bag IQF Foie Gras Pre-Sliced**

**18 pc Feuille de Brick Dough**

**Honey Bonne Maman**

Balsamic Vinegar

Echire Unsalted Butter Cup

Pear

Rhubarb

5 Spices

Salt and Pepper

Toothpicks

Cooking directions:

1. Thaw the foie gras and cut each slice in 4 cubes. Season with 5 spices, salt and pepper.

2. Cut each brick dough in 4 rectangles.

3. Peal and dice the rhubarb and sauté with butter and honey. Reserve in the fridge.

4. Peel and dice the pears, and sauté with butter. Reserve in the fridge.

5. Brush the brick dough rectangles with butter and place in the center 1 foie gras cube top with pear and rhubarb.

6. Roll and fold the brick with holding each side with toothpics.

7. Bake few minutes until golden brown.

8. Serve with balsamic reduced to glaze consistency.

Ingredients (Serves 4):

Items that we carry and currently have in stock at New Orleans Fish House are marked with three astericks. Be sure to ask your sales rep at 1-800-839-3474 about any other delicious products we carry that would compliment this dish!

***12 oz River Cobbler Fish (Also known as Basa)

***4 oz. Forest Mushroom Mix

***3.5 oz. Parisian Carrots

***4.4 oz. Salsifies Cut 30-40mm

***3 oz Garlic and Herb Butter Roll

***Veal Demi-Glace

4oz Peeled Chestnuts

2 oz Extra Fine Asparagus Spears

3.5 oz Fresh Onions

Salt and Pepper 

Cooking Directions

1. Sauté the fish on the potato side in a frying pan until they turn a nice golden brown.

2. Add salt and pepper to the fish, flip them over and cook in the oven for approximately 10 minutes.

3. During this time, cook all the vegetables in a different sauté pan until tender. Mix them together and add the melted garlic and parsley butter.

4. Place the fish in the center of the hot plate. Dispose the vegetable garnish around it.

5. Add the Sauce: Veal Demi Glace

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]]> http://neworleansfishhouse.com/recipes/2012/11/29/river-cobbler-basa-with-anna-potatoes-and-winter-vegetables/feed/ 0 http://neworleansfishhouse.com/recipes/2012/09/28/grilled-tuna-tulip/ http://neworleansfishhouse.com/recipes/2012/09/28/grilled-tuna-tulip/#comments Fri, 28 Sep 2012 14:28:55 +0000 neworleansfishhouse http://neworleansfishhouse.com/?p=1297

 This delightful entree from White Toque should not only entice your taste buds, but features a dramatic presentation that is guaranteed to impress everyone at the dinner table!

Ingredients (Serves 3):

• 10 oz Fresh Ahi Tuna (In Stock!)
• 3 Scallions
• 1 Tomato
• .6 oz Clarified Butter
• 6 oz Extra Fine Green Beans (In Stock!)
• 6 oz Yellow Wax Beans (In Stock!)
• 3 Feuilles De Brick (In Stock!)
• 1.6 oz Shallots
• .6 oz Echire Unsalted Butter Cup

Cooking directions

1. Brush each feuille de brick dough with clarified butter and mold them into a tulip shape in aluminum foil.
2. Bake in oven until you get a nice gold color.
3. Season and grill the tuna.
4. Sauté the haricots verts and the yellow wax beans in the butter with shallots and green scallion minced.
5. Fill up the tulip with the beans garnish and top it with grilled tuna.
6. Decorate with tomatoes julienne and a bouquet of white scallion.

Tip: You can also serve the vegetables cold like a Niçoise salad with black olives.

First and foremost, our prayers and deepest sympathies go out to the victims of Hurricane Isaac.

New Orleans Fish House is dedicated to serving the entire Gulf Coast region, and we are grateful to be your choice for the freshest and highest quality seafood and specialty foods.

Our phone lines are up, and we’re back in business as of August 31st to serve you!

New Orleans Fish House will be appearing at the Louisiana Foodservice and Hospitality Expo here in New Orleans this weekend! Stop by the Convention Center to see the unique and affordable specialty products we proudly provide to the finest restaurants and caterers in the South!

We will be located in booths 314 & 315. Hope to see you there!

2012 EXPO Hours
Sat., August 11 11 a.m. – 5 p.m.
Sun., August 12 11 a.m. – 5 p.m.
Mon., August 13 10 a.m. – 3 p.m.

For more information, visit the LRA website: http://lra.org/LRA/EXPO/LRA/LRAExpo/Expo.aspx?hkey=c163455c-d724-478a-91d4-5f14508d5456

]]> http://neworleansfishhouse.com/recipes/2012/08/06/see-you-at-the-2012-lra-expo/feed/ 0 http://neworleansfishhouse.com/recipes/2012/07/09/coconut-green-curry-mire-poix/ http://neworleansfishhouse.com/recipes/2012/07/09/coconut-green-curry-mire-poix/#comments Mon, 09 Jul 2012 17:08:47 +0000 neworleansfishhouse http://neworleansfishhouse.com/?p=1126

-Coconut Green Curry-

With the seasons quickly changing and the temperature heating up, it’s time to relax and enjoy the spring weather with this delicious dessert from White Toque!

Some items in this recipe require White Toque products. They are the starred items in the list of ingredients. All three of these items and more are available at the New Orleans Fish House. For more information on these products, feel free to give the Specialty Sales Department a call at (504) 821-9700.

***Denotes a White Toque product***

Ingredients:

• ***3 feuilles de Brick Dough***
• ***La Fruitière Raspberry Purée***
• ***2 tsp Honey Bonne Maman***
• 1.5 oz Whipping Cream
• 9 oz Fresh Raspberries
• 1 oz Chopped Almonds
• 1 Lime
• 1 oz Chopped Pistachios
• 2 oz Icing Sugar

Directions:

1. Cut six 3″ disks in each feuille de brick dough.
2. Spread the honey on 3 of them and add the second disk on top of it.
3. Sprinkle over the chopped almonds and pistachios, then half of the icing sugar.
4. Bake in the oven at 350°F until the sugar caramelize.
5. Whip the cream with the rest of the sugar and add the lime juice at the end.
6. Put the first disk on the plate with a spoon of cream in the middle and arrange the raspberries around. Add the second disk and repeat the same operation.
7. On top of the third disk, put a small ball of cream and decorate with candied lime zest.
8. Sauce: Raspberry Puree.

Marinade

6 oz Unsulphured Molasses

12 oz Lavender Honey

3    Cinnamon Sticks

6    Whole Cloves

1 t  Black Peppercorns, Cracked

3 ea MLF Boneless, Skinless Duck Breast

Balsamic Glaze

6 oz Dried Sour Cherries

1 1/2 c  Zinfandel Wine

6    Juice Of Pomegranates

3 c  Balsamic Vinegar

1 1/2 c  Clover Honey

Pears

6 c  Zinfandel Wine

1 c  Sugar

6    Seckel Pears, Peeled, Cored Figs

6    Fresh Figs, Halved

Extra Virgin Olive Oil

Black Peppercorns, Cracked

Salad Greens

6 oz Assorted Baby Greens

Marinade:

Combine marinade ingredients; add duck.  Marinate, covered, in

refrigerator 12 hours.  At service, remove duck from marinade.  Sear

skin side down 5 minutes.  Turn and finish cooking until desired

doneness has been reached; thinly slice.  Serve hot.

Balsamic Glaze:

Combine cherries, wine and juice; soak 1 hour.  Add vinegar and honey. Over low heat, reduce by half.  Keep warm.

Pears:

Combine ingredients. Over medium heat, poach pears 20 minutes or until tender.  At service, remove pears from liquid.

Figs:

Coat figs with oil and peppercorns.  Grill, cut side down, 2 minutes or until soft.

To Serve:

Arrange greens, pear, figs and sliced duck on plate.  Drizzle duck with balsamic glaze.

Broussard’s Louisiana Bouillabaisse

Broth

½ Lb. Carrots, Chopped
½ Cup Tomato Paste
½ Lb. Celery Ribs, Chopped
1 Gallon Shrimp or Fish Stock
½ Lb. Onions, Chopped
2 Cups Chopped Tomatoes
½ Fennel
1/8 Oz. Saffron
½ Green Peppers, Chopped
Salt to Taste
½ Cup Olive Oil
White Pepper to Taste
1 Tbsp. Cup Chopped Garlic
3 Bay Leaves
¼ Cup Chopped Shallots

Peel and split the Carrots and Slice them Diagonally; Slice the Celery the same way. Also Cut the Onions, Fennel and Green Peppers in a Similar Fashion.
In a Suitable Stock Pot, Heat the Olive Oil, Sauté the Carrots, Celery and Fennel until half-cooked. Add the Onions, Peppers, Garlic and Shallots.
When the mixture is thoroughly heated, stir in the Tomato Paste and Cook for 10 minutes, Stirring regularly. Then add the Stock, preferably lukewarm. Add the Tomatoes, Crushing and Draining by hand as you go. Then add the Saffron, already “steeped” in Hot water, Salt and Pepper, and Bay Leaves. Bring to a Full Boil, Remove from Heat, Cool and Chill.

Bouillabaisse Seafood Ingredients (Serves 6)

1 Lb. Peeled, Deveined, Raw Shrimp
½ Lb. Fresh Fish, Trout, Pompano
1 Cup Raw Oysters Etc., Cut into 1 Inch Cubes
½ Lb. Lump Crabmeat
½ Lb. Raw Scallops
½ Lb. Peeled Crawfish Tail Meat
18 Fresh Mussels

When ready to Complete and Serve the Bouillabaisse, Heat the Broth in a Soup Pot to a Boil. Add the Shrimp, Oysters, Crabmeat, Crawfish, Fish, Scallops and Mussels. Bring Back to a Simmer and Cook for Only about 5 Minutes, or just enough time for the seafood to be Cooked but not Overdone. Serve.