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2 cups Water
1 cup White Wine
2 medium Lemons, halved
4 Peppercorns, black
1 medium Onion, chopped
Salt (to taste)
Pepper (to taste)
4 Redfish fillets
Sauce
3 large Egg yolks
1 tablespoon Lemon Juice
1 pinch Salt
1 pinch White Pepper
1/4 teaspoon dry Mustard
2 1/4 cup Olive Oil
2 tablespoons Hot Water
2 tablespoons Green Onions, minced
1 tablespoon Parsley, minced
1/4 cup Beef Stock OR 1/4 cup Beef Consommé
1 pinch Cayenne Pepper
Bring all of the ingredients except the fillets to a boil (squeeze the juice from the lemons into the water, then add the lemon rinds), and reduce the heat. Add the redfish fillets, and poach for 8 to 10 minutes or until just cooked through.
Serve with the prepared sauce.
Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add the olive oil drop by drop at first, increasing to a drizzle. When all of the oil is incorporated, add the hot water (to keep the sauce emulsified), green onions, and parsley. Fold in the stock, and season with the cayenne. Correct the seasoning to taste. Serves 4.
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