Redfish mousquetaire

4 servings

Ingredients

Quantity Ingredient
2 cups Water
1 cup Wine, white
2 mediums Lemons, halved
4 eaches Peppercorns, black
3 larges Egg yolks
1 tablespoon Juice, lemon
1 pinch Salt
1 pinch Pepper, white
¼ teaspoon Mustard, dry
2¼ cup Oil, olive
1 medium Onion, chopped
Salt (to taste)
Pepper (to taste)
4 eaches Redfish, filets
2 tablespoons Water, hot
2 tablespoons Onions, green, minced
1 tablespoon Parsley, minced
¼ cup Stock, beef OR
¼ cup Consomme, beef
1 pinch Pepper, cayenne

Directions

MOUSQUETAIRE SAUCE

Bring all of the ingredients except the filets to a boil (squeeze the juice from the lemons into the water, then add the lemon rinds) and reduce the heat.

Add redfish filets and poach for 8 to 10 minutes or until just cooked through.

Cook and serve with mousquetaire sauce.

Mousquetaire Sauce: =================== Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle.

When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley.

Fold in the stock and season with cayenne. Correct seasoning.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

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