Frank’s Fish Courtbullion…One Of The Best Things Ever

So I was trying to figure out recipes other than gumbo to make with my supply Savoie’s Dark Roux (fine stuff, BTW). I described my idea for the dish to my brother, and he told me that it is similar to a cajun dish called Courtbullion…pronounced “Coo-VEE-ann”. Below is what you need. PLEASE NOTE: That what I recommend for how much to add and timing is indeed approximate…I mostly play it by eye…

Roux

variety of soups and sauces, including my creamy potato soup recipe. My roux recipe calls for 4 tablespoons all purpose flour and 4 tablespoons of butter. This roux will thicken 2-4 quarts of soup or sauce. Add butter to a frying pan, which has been preheated on low. When the butter is melted, slowly whisk in the flour. Add flour in stages just in case it gets too thick. After 3-5 minutes, you’ll…