Recipe - Redfish Mousquetaire

2 cup Water
1 cup Wine, white
2 md Lemons, halved
4 Peppercorns, black
1 md Onion, chopped
Salt (to taste)
Pepper (to taste)
4 Redfish, filets

MOUSQUETAIRE SAUCE
3 lg Egg yolks
1 tablespoon Juice, lemon
1 pn Salt
1 pn Pepper, white
One fourth teaspoon Mustard, dry
2 One fourth cup Oil, olive
2 tablespoon Water, hot
2 tablespoon Onions, green, minced
1 tablespoon Parsley, minced
One fourth cup Stock, beef OR
One fourth cup Consomme, beef
1 pn Pepper, cayenne

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, Telerecord 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