Bienville Sauce

60 minutes Prep: 20 minutes Cook: 40 minutes

2545 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

6	ounces	flour, all-purpose
6	tablespoons	butter
1/2	cup	fish stock
1/2	teaspoon	trout	fillets (skinned)*
1/2	pound	shrimp	very small
1/2	pound	crab meat
6	large	egg yolks	whipped
1	cup	white wine	chablis
1	tablespoon	food coloring	egg shade or yellow
1	cup	heavy whipping cream
1	x	salt and black pepper	to taste

Directions

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 1/2 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 1/2 hour.

* New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.

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Nutrition Facts

Serving Size 1090g

Amount per Serving

Calories 2545 67% of calories from fat

	% Daily Value*
Total Fat 190.0g	292%
Saturated Fat 109.0g	546%
Trans Fat 0.0g
Cholesterol 2410mg	803%
Sodium 2277mg	95%
Total Carbohydrate 80.0g	27%
Dietary Fiber 2.0g	10%
Sugars 1.0g
Protein 128.0g	255%

Vitamin A	152%		Vitamin C	21%
Calcium	67%		Iron	90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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