Try this Bienville Sauce recipe, or contribute your own.
Suggest a better descriptionContributed 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 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. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]
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Serving Size: 1 Serving (1052g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2020 | ||
Calories from Fat: 1054 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117.2g | 156 % | |
Saturated Fat 71.9g | 359 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 520.8mg | 160 % | |
Sodium 1361.6mg | 47 % | |
Potassium 1189.3mg | 31 % | |
Total Carbohydrate 139.1g | 41 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 134.6g | ||
Protein 61.3g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2020
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