Redfish Mousquetaire

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.