Redfish Mousquetaire

Course : Fish
Serves: 4
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2 cups water
1 cup wine -- white
2 medium lemons -- halved
4 pieces peppercorns -- black
1 medium onion -- chopped
1 teaspoon salt -- (to taste)
1 teaspoon pepper -- (to taste)
4 fillets redfish -- filets
-----mousquetaire sauce-----
3 large egg yolks
1 tablespoon juice -- lemon
1 dash salt
1 dash 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 consomme -- beef
1 dash pepper -- cayenne

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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