Bienville sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Flour |
| 6 | tablespoons | Butter |
| ½ | Fish stock | |
| ½ | teaspoon | Rout fillets (skinned)* |
| ½ | pounds | Very small shrimp |
| ½ | pounds | Lump crabmeat |
| 6 | Egg Yolks, whipped | |
| 1 | cup | Chablis |
| 1 | tablespoon | Egg shade or yellow |
| Coloring | ||
| 1 | cup | Heavy cream |
| Salt & Pepper to taste | ||
| Wire whip | ||
Directions
Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE
Heat butter in heavy pot. Add flour and cook slowly for 3 minutes.
(Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for ½ hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least ½ hour.
* [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]