Redfish Mousquetaire
Yield: 4 servings
4 redfish, filets
2 c water
1 c wine, white
2 md Lemons, halved
4 peppercorns, black
1 md onion, chopped
salt and Pepper
3 lg egg yolks
1 tb juice, lemon
1 pn salt
1 pn pepper, white
1/4 ts mustard, dry
2 1/4 c olive oil
2 tb water
2 tb green onions, minced
1 tb parsley, minced
1/4 c beef stock or consomme
pinch cayenne
Bring all of the court bouillon ingredients 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. Serve
with 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.