Redfish Mousquetaire
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          water
   1      cup           wine -- white
   2      medium        lemons -- halved
   4                    peppercorns -- black
   1      medium        onion -- chopped
                        salt -- (to taste)
                        pepper -- (to taste)
   4                    redfish -- filets
                        -----mousquetaire sauce-----
   3      large         egg yolks
   1      tablespoon    juice -- lemon
   1      pinch         salt
   1      pinch         pepper -- white
     1/4  teaspoon      mustard -- dry
   2 1/4  cups          oil -- olive
   2      tablespoons   water -- hot
   2      tablespoons   onions -- green, minced
   1      tablespoon    parsley -- minced
     1/4  cup           stock -- beef or
     1/4  cup           consommé -- beef
   1      pinch         pepper -- cayenne
 

Preparation:

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.