🫙 From the Spice Rack
Bienville Sauce
6 oz Flour 6 tb Butter 1/2 Fish stock 1/2 ts Rout fillets (skinned)* 1/2 lb Very small shrimp 1/2 lb Lump crabmeat 6 Egg Yolks, whipped 1 c Chablis 1 tb Egg shade or yellow Colorin...
maineasy
Ingredients8 items
Ingredients
- 6ozflour
- 6tbsp butter
- 1/2fish stock
- 1/2tsp rout fillets (skinned)*
- 1/2lbvery small shrimp
- 1/2lblump crabmeat
- 6egg yolks, whipped
- 1cup chablis
Directions
- 1
6 oz Flour 6 tb Butter 1/2 Fish stock 1/2 ts Rout fillets (skinned)* 1/2 lb Very small shrimp 1/2 lb Lump crabmeat 6 Egg Yolks, whipped 1 c
- 2
Add flour and cook slowly for 3 minutes
- 3
Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour
- 4
Stir occasionally
- 5
Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes
- 6
Add Chablis and beat 1 more minute
- 7
Refrigerate at least 1/2 hour
- 8
New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]