Redfish Mousquetaire

Name: Redfish Mousquetaire
Ingredients: 2 cups water; 1 cup wine white; 2 medium lemons halved; 4 each peppercorns black; 1 medium onions chopped; 1 x salt (to taste); 1 x black pepper to taste; 4 each redfish filets; 3 large egg yolks; 1 tablespoon juice lemon; 1 pinch salt; 1 pinch white pepper white; 1/4 teaspoon prepared mustard dry; 2 1/4 cups vegetable oil olive; 2 tablespoons water hot; 2 tablespoons onions green, minced; 1 tablespoon parsley leaves minced; 1/4 cup stock beef, or 1/4 c consomme, beef; 1 pinch black pepper cayenne

19 ingredients

8 steps

Ingredients

2 cups water
1 cup wine white
2 medium lemons halved
4 each peppercorns black
1 medium onions chopped
1 x salt (to taste)
1 x black pepper to taste
4 each redfish filets
3 large egg yolks
1 tablespoon juice lemon
1 pinch salt
1 pinch white pepper white
1/4 teaspoon prepared mustard dry
2 1/4 cups vegetable oil olive
2 tablespoons water hot
2 tablespoons onions green, minced
1 tablespoon parsley leaves minced
1/4 cup stock beef, or 1/4 c consomme, beef
1 pinch black pepper cayenne

Directions

1

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.
2

Add redfish filets and poach for 8 to 10 minutes or until just cooked through.
3

Cook and serve with mousquetaire sauce.
4

Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard.
5

When thick, add olive oil drop by drop at first, increasing to a drizzle.
6

When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley.
7

Fold in the stock and season with cayenne.
8

Correct seasoning.