MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Redfish Mousquetaire
 Categories: Seafood, Wines, Masterchefs, Norleans, Mp
      Yield: 4 servings
 
      2 c  Water
      1 c  Wine, white
      2 md Lemons, halved
      4 ea Peppercorns, black
      1 md Onion, chopped
           Salt (to taste)
           Pepper (to taste)
      4 ea Redfish, filets

MMMMM---------------------MOUSQUETAIRE SAUCE--------------------------
      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
 
       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 - 1983
       :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
       :    Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans
 
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