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Redfish mousquetaire
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Water | | 1
| cup | Wine, white | | 2
| med | Lemons, halved | | | 4 ea Peppercorns, black | | 1
| med | Onion, chopped | | | Salt (to taste) | | | Pepper (to taste) | | | 4 ea Redfish, filets | | | MOUSQUETAIRE SAUCE | | 3
| large | Egg yolks | | 1
| tbsp | Juice, lemon | | 1
| pinch | Salt | | 1
| pinch | Pepper, white | | 1/4
| tsp | Mustard, dry | | 2 1/4
| cup | Oil, olive | | 2
| tbsp | Water, hot | | 2
| tbsp | Onions, green, minced | | 1
| tbsp | Parsley, minced | | 1/4
| cup | Stock, beef OR | | 1/4
| cup | Consomme, beef | | 1
| pinch | Pepper, cayenne |
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Procedures:
| 1 | 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. | | 2 | add redfish filets and poach for 8 to 10 minutes or until just cooked through. | | 3 | cook and serve with mousquetaire sauce. | | 4 | mousquetaire sauce: =================== | | 5 | beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. | | 6 | When thick, add olive oil drop by drop at first, increasing to a drizzle. | | 7 | when all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley. | | 8 | fold in the stock and season with cayenne. | | 9 | Correct seasoning. |
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