Ingredients
- 6 egg yolks
- 1 chablis
- 1/2 fish stock
- 240 ml cream (heavy)
- 130 gr lump crabmeat
- 120 gr shrimp (very)
- 90 gr flour
- 85 gr butter
- 16 gr egg shade
- 1 gr rout fillets
Salt & Pepper to taste Wire whip 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 half 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 half hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]
