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Bienville Sauce

 

Bienville Sauce recipe
273

Yield

36

servings

Prep

20

min

Cook

40

min

Ready

60

min

 

Ingredients

6 tablespoons all-purpose flour
6 tablespoons butter
2 cups fish stock
½ pound trout
fillets (skinned)**
½ pound shrimp
very small
½ pound crab meat
6 large egg yolks
whipped
1 cup white wine
chablis
*
1 teaspoon food coloring
egg shade or yellow, optional
*
1 cup heavy whipping cream
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 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.

To serve with oysters

Bake oysters in the shell in a bed of salt for 5 minutes. Spoon 1 to 2 tablespoons of sauce over each oyster. Sprinkle with a bit of shaved parmesan cheese and bread crumbs.

Serve immediately.

The sauce also compliments mushrooms nicely.

 

* not incl. in nutrient facts

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Comments


Largo, United States
 about 2 years ago

1/2 tsp of trout?!?!?!!?

happyzhangbo
Toronto , Ontario, Canada
 about 2 years ago

Thanks for the comment. I just edited the recipe. It should be 1/2?pound trout. Happy cooking :)

sean
GTA, Ontario, Canada
 almost 2 years ago

Looking over this recipe, for some reason it doesn't seem as if there's enough liquid.

"add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes." Hmm. So the protein is beaten into the sauce. This sounds like this would be extremely, if not impossibly thick?

Should the fish stock be increased to more like 2 quarts/litres?

Largo, United States
 10 months ago

Under the ingredients list, the quantity of fish stock is 1/2 cup but when you click on the directions button the ingredient lists 2 cups of fish stock... which is correct? My guess is 2 cups... am I right?

Yes, you are right. It is 2 cups of fish stock. Hope this helps, and happy cooking :)

sean
GTA, Ontario, Canada
 10 months ago

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 7967% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 100mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 4% Vitamin C 1%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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