BOULET GOURMET

personal chef services ~ catering


 

Serving the greater New Orleans area

Seafood Menu

Pecan crusted gulf fish with creole meuniere sauce

Blackened drum with a crawfish and corn maque choux sauce

Atlantic salmon en papillot with julienned zuchinni, red pepper, carrots and fennel with olive oil

Poached salmon with lemon thyme and pernod

Salmon steaks with soy, ginger, garlic and sesame oil glaze

Pesto crusted Atlantic salmon

Tilapia tacos with shredded young cabbage, red onion, tomatoes finished with a chipotle cream

Tilapia francaise dusted in seasoned flour,and dipped in egg, sautéed in butter and capers and finished with lemon, parsley

Swordfish grilled with fresh lemon juice, cracked pepper and an herb butter

Seared mahi mahi rubbed with chili and lime, served with a mango salsa

 

Tuna steaks marinated in orange juice, lime zest, cilantro, fresh ginger, grilled with basil aioli

Tuna steaks with sesame seed crust seared and served over buckwheat pasta with scallions , baby corn, fresh cilantro, red bell pepper

Soft shelled crabs dusted with flour, pan seared and finished with lemon , parley and served with a zesty tartar sauce

Crawfish etoufee, traditional creole dish served with steamed rice

Shrimp creole- a light tomato sauce brighted with fresh vegetables and garden herbs

Grilled tuna and shrimp skewers with white remoulade sauce and served with asian inspired coleslaw

Shrimp curry with Vidalia onions, coconut milk, mild curry, served over basmati rice

 

Stuffed shrimp with a seafood dressing, fresh bread crumbs, herbs

Shrimp scampi with garlic, parsley, white wine served with angel hair pasta

Shrimp skewers with fresh vegetables prepared for the grill, marinated in fresh ginger, garlic, sesame and lime

Crab cakes with a light lemon-basil aioli sauce

Crabmeat Au Gratin topped with herbed panko bread crumbs and fresh chives

Baked flounder with tomato caper sauce

Sauteed crawfish cakes with roasted red pepper mayo

Prosciutto wrapped sea bass with lemon beurre blanc and sautéed spinach

Shrimp or crabmeat quiche with gruyere cheese, Vidalia onion , and bacon

Seafood paella--saffron rice with shrimp, calamari, mussels, white fish, tomatoes, peppers, onions, olives, garnished with lemon

Sea scallops tossed with garam marsala, pan seared and served with butternut squash puree

Soy citrus marinated scallops with soba noodle salad