Redfish Mousquetaire
Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ¼ | teaspoon |
prepared mustard
dry |
|
| 2 ¼ | cups |
vegetable oil
olive |
|
| 2 | tablespoons |
water
hot |
|
| 2 | tablespoons |
onions
green, minced |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ¼ | cup |
stock
beef, or 1/4 c consomme, beef |
|
| 1 | pinch |
black pepper
cayenne |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 237 | ml |
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
|
|
| 15 | ml |
juice
lemon |
* |
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
white pepper
white |
*
|
| 1.3 | ml |
prepared mustard
dry |
|
| 532 | ml |
vegetable oil
olive |
|
| 3E+1 | ml |
water
hot |
|
| 3E+1 | ml |
onions
green, minced |
|
| 15 | ml |
parsley leaves
minced |
|
| 59 | ml |
stock
beef, or 1/4 c consomme, beef |
|
| 1 | 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.
