| 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
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”