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Redfish Mousquetaire

 

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.
22

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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