Granny's Redfish & Mousquetaire Sauce
2 cup Water
1 cup Wine, white
2 med Lemons, halved
4 x Peppercorns, black
1 med Onion, chopped
Salt (to taste)
Pepper (to taste)
4 x Redfish, filets
MOUSQUETAIRE SAUCE
3 lrg Egg yolks
1 tbl Juice, lemon
1 pch Salt
1 pch Pepper, white
1/4 tsp Mustard, dry
2 1/4 cup Oil, olive
2 tbl Water, hot
2 tbl Onions, green, minced
1 tbl Parsley, minced
1/4 cup Stock, beef OR
1/4 cup Consomme, beef
1 pch Pepper, cayenne
Method :
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.
Never
offend people with style when you can offend them with substance.
- Sam Brown