Preparation / 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.
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