Bienville Sauce
Bienville Sauce recipe
Yield
36 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
all-purpose flour
|
|
| 9E+1 | ml |
butter
|
|
| 118 | ml |
fish stock
|
|
| 2.5 | ml |
trout
fillets (skinned)** |
|
| 226.8 | g |
shrimp
very small |
|
| 226.8 | g |
crab meat
|
|
| 6 | large |
egg yolks
whipped |
|
| 237 | ml |
white wine
chablis |
*
|
| 15 | ml |
food coloring
egg shade or yellow, optional |
*
|
| 237 | ml |
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 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.
