Redfish Mousquetaire

• 2 cups water
• 1 cup wine white
• 2 medium lemons halved
• 4 each peppercorns black
• 1 medium onions chopped
• 1 x salt (to taste)
• 1 x black pepper to taste
• 4 each redfish filets
• 3 large egg yolks
• 1 tablespoon juice lemon
• 1 pinch salt
• 1 pinch white pepper white
• 1/4 teaspoon prepared mustard dry
• 2 1/4 cups vegetable oil olive
• 2 tablespoons water hot
• 2 tablespoons onions green, minced
• 1 tablespoon parsley leaves minced
• 1/4 cup stock beef, or 1/4 c consomme, beef
• 1 pinch black pepper cayenne

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. Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard.
5. When thick, add olive oil drop by drop at first, increasing to a drizzle.
6. When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley.
7. Fold in the stock and season with cayenne.
8. Correct seasoning.

water, wine white, lemons halved, peppercorns black, onions, salt, black pepper, redfish filets, egg yolks, lemon, salt, white pepper, vegetable oil olive, water, onions green, parsley, stock beef, black pepper

Taken from recipeland.com/recipe/v/redfish-mousquetaire-43942 (may not work)