Bienville Sauce recipe
YIELD
36 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
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.
Comments
1/2 tsp of trout?!?!?!!?
Thanks for the comment. I just edited the recipe. It should be 1/2?pound trout. Happy cooking :)
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?
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 :)