Redfish Mousquetaire Recipe

Redfish Mousquetaire Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 cup: Water,
1 medium: Onion, chopped
1 cup: Wine, white
Salt, to taste
2 medium: Lemons, halved
Pepper, to taste
4 each: Peppercorns, black
4 each: Redfish, filets

MOUSQUETAIRE SAUCE
3 large: Egg yolks,
2 tbsp: Water, hot
1 tbsp: Juice, lemon
2 tbsp: Onions, green, minced
1 pinch: Salt,
1 tbsp: Parsley, minced
1 pinch: Pepper, white
1/4 cup: Stock, beef OR
1/4 tsp: Mustard, dry
1/4 cup: Consomme, beef
2 1/4 cup: Oil, olive
1 pinch: Pepper, cayenne
Bring all of the ingredients except the filets to a boil,

Directions:

(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


Source from luhu.jp