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Redfish Mousquetaire
Yield: 4 servings

4 redfish, filets

2 c water
1 c wine, white
2 md Lemons, halved
4 peppercorns, black
1 md onion, chopped
salt and Pepper

3 lg egg yolks
1 tb juice, lemon
1 pn salt
1 pn pepper, white
1/4 ts mustard, dry
2 1/4 c olive oil
2 tb water
2 tb green onions, minced
1 tb parsley, minced
1/4 c beef stock or consomme
pinch cayenne

Bring all of the court bouillon ingredients 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. Serve with 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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