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Bienville Sauce

 

Bienville Sauce recipe
407

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

Add review

 

 

Comments

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

over 4 years ago

happyzhangbo

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

over 4 years ago

sean

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?

over 4 years 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?

about 3 years ago

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

sean

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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