Bienville Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Flour,
6 tbsp: Butter,
1/2: Fish stock,
1/2 tsp: Rout fillets, (skinned)*
1/2 lbs: Very small shrimp,
1/2 lbs: Lump crabmeat,
6: Egg Yolks, whipped
1 cup: Chablis,
1 tbsp: Egg shade or yellow,
Coloring,
1 cup: Heavy cream,
Salt & Pepper to taste,
Wire whip,
Directions:
Contributed to the echo by: Bill Birner Originally from: Austin Leslie
BIENVILLE SAUCE
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 1/2 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 1/2 hour.
* [New Orleans "speckled trout" are brackish salt water fish, a
member of the weakfish family, a sweet semi-firm fleshed fish.]
Source from luhu.jp
BIENVILLE SAUCE
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 1/2 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 1/2 hour.
* [New Orleans "speckled trout" are brackish salt water fish, a
member of the weakfish family, a sweet semi-firm fleshed fish.]
Source from luhu.jp
Tags
Sauces