Redfish Mousquetaire

Name: Redfish Mousquetaire
Yield: 4
Cuisine: Fusion
Ingredients: water; wine; lemons; peppercorns; onions; salt; black pepper; redfish; egg yolks; juice; salt; white pepper; prepared mustard; vegetable oil; water; onions; parsley leaves; stock; black pepper

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

CUPS WATER

CUP WINE
white *

MEDIUM LEMONS
halved *

EACH PEPPERCORNS
black *

MEDIUM ONIONS
chopped

X SALT
(to taste) *

X BLACK PEPPER
to taste *

EACH REDFISH
filets *

LARGE EGG YOLKS

TABLESPOON JUICE
lemon *

PINCH SALT *

PINCH WHITE PEPPER
white *

TEASPOON PREPARED MUSTARD
dry

2 ¼

CUPS VEGETABLE OIL
olive

TABLESPOONS WATER
hot

TABLESPOONS ONIONS
green, minced

TABLESPOON PARSLEY LEAVES
minced

CUP STOCK
beef, or 1/4 c consomme, beef

PINCH BLACK PEPPER
cayenne *

Directions

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.

Redfish was taken off the commercial market due to overfishing, substitute any firm, white-fleshed fish to replace the redfish.