Bienville Sauce recipe 273
egg shade or yellow, optional
heavy whipping cream
salt and black pepper
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.
The sauce also compliments mushrooms nicely.