When we were dining out at a good seafood restaurant recently, I noticed a couple of items on the menu that were served with Bienville Sauce. One was a "sea spud", or baked potato, and the other was stuffed flounder. I also think it must have been the base for the seafood pot pie I had.
The sauce starts as a bechamel made with fish stock, then egg yolks, heavy cream and trout are added and it simmers for a while. Then, shrimp and crab meat are stirred in, and it's seasoned with S&P. Some recipes call for the addition of Chablis.
It is very rich, but oh, so delicious!
Have any of you ever tried it?
We get by with a little help from our friends