Fishbone's Cajun and Creole Restaurant
1704 Milwaukee Street
Delafield, Wisconsin
(262) 646-4696
http://fishbonesrestaurant.com/

Sesame Encrusted Ahi Tuna with Soy Dipping Sauce

1. Ahi Tuna 6 oz
2. Sesame seeds/ dry seaweed 2 oz
3. Salt & Pepper Taste
4. Pickle Ginger 1 oz
5. Oil canola 2 oz
6. Seaweed salad 3 oz
7. Soy Sauce 2 oz
8. Wasabi ½ oz

Method

In a sauté pan add the oil and heat for 2 minutes, place the dry seaweed and sesame seeds in a plate. Then season the tuna with salt and pepper then roll the tuna in the seaweed and sesame seeds mixture make sure the tuna is all cover with the mixture, then place the tuna in the hot oil and seared the tuna for 30 seconds in each side, then remove the tuna from the pan and place in a plate let the tuna rest for 2-3 minutes then slice the tuna in thin slices in a platter place the seaweed salad in the middle of the platter and place the tuna around the salad. Then sprinkle the tuna with the pickle ginger. Place the soy in a small dipping dish and serve.

Shrimp Creole

1. 13/15 shrimp 7 ea
2. Tomato juice 5 oz
3. Veggie Blend 10 oz
4. Diced tomatoes 2 oz
5. Cajun Seasoning 2 tbslp
6. Shrimp stock 2 oz
7. Salt & Pepper taste
8. Asparagus Spears 2 oz
9. Crab Meat 2 oz
10. Canola oil blend 2 oz

Veggie Blend- big diced of zucchini, squash, carrots and onions.

Method

In a medium sauté pan add the oil and heat for 2 to 3 minutes then add the carrots and cook for 2 minutes then add the shrimp and cook for another 2 to 3 minutes than add the zucchini and squash and cook for 1 minute then add the seasoning add the tomatoes and then add the tomato juice and shrimp stock and cook for 7 to 8 minutes or until the veggies are getting soft taste for flavor and add salt in need to remove from heat

In another small sauté pan add 1 oz of oil and heat for 2 minutes add the asparagus and cook for 2 minutes season with salt & pepper.

To garnish

On top of shrimp Creole add the asparagus and the crab meat.

Chocolate Bread Pudding with Crème Anglaise

1. French bread 6 cups
2. Milk 24 oz
3. Large eggs 3 ea
4. Granulated Sugar 6 oz
5. Ground Cinnamon ¾ tsp
6. Vanilla Extract ¾ tsp
7. Chocolate Chips 8 oz
8. Chocolate sauce 8 oz

Method

Preheat the oven to 300 degrees, put the French bread pieces into a 9x12x2 inch baking pan. In a blender or food processor, blend the eggs, milk, sugar cinnamon and vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the chocolate chips and chocolate sauce, let the mixture set for 20 minutes. Cover the pudding with aluminum foil place in the oven and bake for 1 hour. Remove the foil and bake uncovered for 15 minutes until set served in a dish and top with a ladle of sauce

Crème Anglaise

1. Whipping cream 6 oz
2. Vanilla Extract 2 tsp
3. Powder Sugar 2 tbls

Method

Place a medium sauté pan on the stove at medium heat, add the cream and heat for 3 minutes until the cream starts to boil. Then add the sugar and vanilla and bring to a boil. Then lower the heat to low and simmer the sauce for 5 to 7 minutes, until the sauce starts to get thick. Taste for flavor. Pour sauce over bread pudding.