Redfish Mousquetaire

Recipe Ingredients

2 cups	474ml	Water
1 cup	237ml	Wine - white
2 cups	474ml	Lemons - halved (medium)
4		Peppercorns - black
1		Onion - chopped (medium)
		Salt - (to taste)
		Pepper - (to taste)
4		Redfish - filets
		Mousquetaire Sauce
3		Egg yolks (large)
1 tablespoon	15ml	Juice - lemon
1		Salt
1		Pepper - white
1/4 teaspoon	1.3ml	Mustard - dry
2 1/4 cups	533ml	Oil - olive
2 tablespoons	30ml	Water - hot
2 tablespoons	30ml	Onions - green, minced
1 tablespoon	15ml	Parsley - minced
1/4 cup	59ml	Stock - beef or
1/4 cup	15g / 0.5oz	Consomme - beef
1		Pepper - cayenne

Recipe Instructions

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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