Bienville Sauce
- 6 ounces flour, all-purpose
- 6 tablespoons butter
- 1/2 cup fish stock
- 1/2 teaspoon trout fillets (skinned)*
- 1/2 pound shrimp very small
- 1/2 pound crab meat
- 6 large egg yolks whipped
- 1 cup white wine chablis
- 1 tablespoon food coloring egg shade or yellow
- 1 cup heavy whipping cream
- 1 x salt and black pepper to taste
- 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.
flour, butter, fish stock, trout, shrimp, crab meat, egg yolks, white wine chablis, food coloring egg shade, heavy whipping cream, salt
Taken from recipeland.com/recipe/v/bienville-sauce-5251 (may not work)