Redfish Mousquetaire
Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans. 22
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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 |
* |
| 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 |
* |
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.
Nutrition Facts
Serving Size 309g (10.9 oz)Amount per Serving
Calories 114399% of calories from fat
% Daily Value *
Total Fat 126g
194%
Saturated Fat 17g
86%
Trans Fat
0g
Cholesterol 158mg
53%
Sodium 38mg
2%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
2%
Sugars g
Protein
6g
Vitamin A 5%
•
Vitamin C 6%
Calcium 3%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
