Redfish Mousquetaire

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Title: Redfish Mousquetaire
Categories: Seafood, Wines, Masterchefs, Norleans, Mp
Yield: 4 servings

2 c Water
1 c Wine, white
2 md Lemons, halved
4 ea Peppercorns, black
1 md Onion, chopped
Salt (to taste)
Pepper (to taste)
4 ea Redfish, filets

MMMMM---------------------MOUSQUETAIRE SAUCE--------------------------
3 lg Egg yolks
1 tb Juice, lemon
1 pn Salt
1 pn Pepper, white
1/4 ts Mustard, dry
2 1/4 c Oil, olive
2 tb Water, hot
2 tb Onions, green, minced
1 tb Parsley, minced
1/4 c Stock, beef OR
1/4 c Consomme, beef
1 pn Pepper, cayenne

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:
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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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