| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Meats | New Orleans | Seafood, Wines, Masterchefs, Norleans, Mp | 4 | Servings |
INGREDIENTS
| 2 | c | Water |
| 1 | c | Wine, white |
| 2 | md | Lemons, halved |
| 4 | Peppercorns, black | |
| 1 | md | Onion, chopped |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 4 | Redfish, filets | |
| 3 | lg | Egg yolks |
| 1 | tb | Juice, lemon |
| 1 | pn | Salt |
| 1 | pn | Pepper, white |
| 1/4 | ts | Mustard, dry |
| 2 1/4 | c | Oil, olive |
| 2 | tb | Water, hot |
| 2 | tb | Onions, green, minced |
| 1 | tb | Parsley, minced |
| 1/4 | c | Stock, beef OR |
| 1/4 | c | Consomme, beef |
| 1 | pn | Pepper, cayenne |
INSTRUCTIONS
MOUSQUETAIRE SAUCE 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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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