Recipes

Rice and Seafood Salad

Posted on June 7, 2013 at 3:24 pm by

Rice and Seafood Salad

Rice and Seafood Salad

 

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.

1 bag French Peas X-Fine
***1 bag Parisian Carrots
1 tray Roasted Red Tomatoes
2 bags X-Fine Asparagus Spears 4”
***1 bag Artichoke Bottom - Diced
***2 dz Cornichons French Gherkins
***1 tbsp Maille Whole Grain Mustard
2.5 fl oz Maille Vinegar White Wine
***1 bag of Rice - Cooked & Chilled
1 box Wild Rice Cooked & Chilled
1 jar Pitted Salt Cured Olives (14oz)
***1 lb Cooked 200-300 Shrimp
***4 oz portion Smoked Salmon Shredded
1 bunch Fresh Scallions Chopped
Chopped Fresh Seasonal Herbs
Light Mayonnaise
Salt & Pepper to taste

Cooking Directions:

  • 1. Thaw and pat dry all vegetables except for the roasted tomatoes. Cut the asparagus into bite size pieces.
  • 2. Cook diced artichoke bottoms to remove citrus flavors if present, chill, reserve.
  • 3. Cook both rice packets according to directions without seasoning to make a 3 to 1 ratio of white to wild rice and a total of 12 cups.
  • 4. Combine peas, carrots, roasted tomatoes, aspargus, artichoke, cornichons, rice, olives, shrimps, salmon, scallions, and herbs. Keep chilled.
  • 5. To make the dressing, combine mustard, light mayonnaise, vinegar, and salt and pepper. Adjust seasonings to taste.
  • 6. To serve: Add dressing to the salad and let sit for 15 minutes in a cooler.
  • Tip: Dress only what you are serving, and serve at once. The vinegar will wilt and discolor the vegetables as you continue to cook your seafood.

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Roasted Salmon on Ratatouille Galette

Posted on April 30, 2013 at 10:36 am by

 

Roasted Salmon Ratatouille Galette

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:

***20 oz Ratatouille Mix Vegetables
12 oz Spinach Leaves
***12 oz Butter Puff Pastry 1/2 Sheet
2 oz Echire Unsalted Butter Cup
***12 oz Salmon
1 box Wild Rice – Cooked and Chilled
1 jar Pitted Salt Cured Olives (14oz)
***14 oz portion Smoked Salmon Shreded
1 bunch Fresh Scallions Chopped
2 oz Red Pepper Sauce
***1 lb Cooked 200-300 Shrimp
Garlic
Olive oil

 

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

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Foie Gras Papillotte & Basalmic Reduction

Posted on March 28, 2013 at 11:16 am by

 

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.

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River Cobbler (Basa) with Anna Potatoes and Winter Vegetables

Posted on November 29, 2012 at 9:28 am by

 

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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Grilled Tuna Tulip

Posted on September 28, 2012 at 9:28 am by

 

 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.

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Back To Business…

Posted on August 31, 2012 at 9:51 am by

 

 

 

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!

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See you at the 2012 LRA Expo!

Posted on August 6, 2012 at 1:42 pm by

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

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Coconut Green Curry

Posted on July 9, 2012 at 12:08 pm by

-Coconut Green Curry-

Summer is here, so enjoy this bright and colorful time of year with a tasty edible adventure that features layer after layer of mouth-watering flavor.  This recipe is for a sauce that is great with any Bonewerks Culinarte sous vide entrees or you can create your own unique and flavorful entree! 
 
(makes approx 8 oz.)
 
-1 cup coconut milk
-8 oz. Bonewerks Culinarte Glace de Mire Poix
-1 stalk chopped fresh lemon grass
-1 tbsp. minced fresh ginger
-1 tbsp. curry powder
-1 tbsp. curry paste
 
HEAT coconut milk, Bonewerks Culinarte Glace de Mire Poix, lemon grass, and ginger in a saucepan. Reduce by 50%.
 
STIR in curry powder and curry paste; simmer for 3 to 5 minutes. Strain.

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Raspberry Craquant

Posted on April 24, 2012 at 3:33 pm by

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.

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Warm Duck Salad with Autumnal Fruits and Balsamic Glaze

Posted on November 1, 2010 at 8:36 am by

broussards-louisiana-bouillabaisse

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.

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