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David Hansen's Garden…

Jul 20, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Jul 20 - Dec 29, 2017
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Eiffel Society…

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Jul 20, 2017
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Heart of the House

Jul 20, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Lilith in Loa…

Jul 20, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

New Orleans Museum of…

Jul 20 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jul 20 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

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Jul 20 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

Jul 20 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

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Jul 20 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

Tales of the Cocktail

Jul 20 - 23, 2017
Join us for the 15th Annual Tales of the Cocktail Festival! Tales of the… more

The Historic New…

Jul 20 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

Thursday at Twilight…

Jul 20 - Aug 31, 2017
Live music in a concert setting inside the Pavilion of the Two Sisters at the… more

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Jul 20 - 20, 2017
This very popular series with an array of the finest musicians in New Orleans… more

Trinity To Host…

Jul 20 - 20, 2017
With libations flowing in the Crescent City during the annual cocktail… more

Two Rooms by Lee…

Jul 20 - 22, 2017
“Two Rooms” is about Michael Wells, a man kidnapped in Beirut, and… more

“Giants of Jazz: Art…

Jul 20 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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Coquette Smoked Catfish Dip Recipe

Ingredients:
• 500g catfish filets
• 225g crème fraiche
• 35g fresh lime juice
• 25g Red Boat (or similar) fish sauce
• 35g malt vinegar
• salt and pepper to taste

Method of Preparation:
For the restaurant we hot smoke (225 degrees) the catfish with pecan wood for 2 hours until they are just cooked through. You can cook them on a charcoal grill if smoking is not an option. It can also be baked in the oven on sheet pan at 250 degrees until cooked through.

Season the catfish filets liberally with salt and pepper. Smoke, grill or bake until cooked through. Cool completely in the refrigerator. Once cool place the catfish in a food processor and puree for 30 seconds. It will still be chunky. Add the rest of the ingredients and buzz until smooth, about 30 more seconds. Season to taste with salt and pepper. Refrigerate if not using immediately. Once you are ready to serve let it sit at room temp for 15 minutes or so to soften slightly.

Lime Dressing
Ingredients:
• ¼ cup fresh lime juice
• 1 T. fish sauce
• 2 T. rice wine vinegar
• 1 T. sriracha

Garnishes
Ingredients:
• 1 bunch cilantro
• 1 bunch flat leaf parsley
• small bunch of leafty greens ( we use Tuscan kale or tat soi)
• thinly sliced red onion
• supremes of two oranges
• fresh horseradish

Method of Preparation:
Tear the cilantro and parsley off the stem. Wash if needed. Mix with greens and red onion to taste. Dress the salad with the lime dressing.

Place the salad in a serving bowl with a large scoop of catfish dip. Garnish with orange and fresh grated horseradish. Serve with a sliced baguette or crackers.

 

Coquette Smoked Catfish Dip