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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 1 cup 237ml Wine - white

  3. 2 cups 474ml Lemons - halved (medium)

  4. 4 Peppercorns - black

  5. 1 Onion - chopped (medium) Salt - (to taste) Pepper - (to taste)

  6. 4 Redfish - filets Mousquetaire Sauce

  7. 3 Egg yolks (large)

  8. 1 tablespoon 15ml Juice - lemon

  9. 1 Salt

  10. 1 Pepper - white

  11. 1/4 teaspoon 1 1/3ml Mustard - dry

  12. 2 1/4 cups 533ml Oil - olive

  13. 2 tablespoons 30ml Water - hot

  14. 2 tablespoons 30ml Onions - green, minced

  15. 1 tablespoon 15ml Parsley - minced

  16. 1/4 cup 59ml Stock - beef or 1/4 cup 15g / 1/2oz Consomme - beef

  17. 1 Pepper - cayenne

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

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