Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

---------------------MOUSQUETAIRE SAUCE--------------------------
3 lg Egg yolks 2 tb Water, hot
1 tb Juice, lemon 2 tb Onions, green, minced
1 pn Salt 1 tb Parsley, minced
1 pn Pepper, white 1/4 c Stock, beef OR
1/4 ts Mustard, dry 1/4 c Consomme, beef
2 1/4 c Oil, olive 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
: Box 71112, New Orleans, Louisiana - 1983
: Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

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