Bienville Sauce

[Constance]

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?

 

[Wyogal]

Sounds interesting and oh so yummy!

 

[BH51]

It does sound yummy...I've been considering a fresh-
water fish version of such a sauce as of lately...something
more indigenous...to include the egg yolk & heavy cream
is note-worthy......................................................BH51..

 

[ChefJune]

You will find recipes for Bienville Sauce in Creole cookbooks (New Orleans Creole).