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