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| 2 Tasse | water |
| 1 Tasse | wine white |
| 2 mittel | lemons halved |
| 4 | peppercorns black |
| 1 mittel | Onion chopped |
| | salt |
| | pepper |
| 4 | Redfish, filets |
| 3 gross | egg yolks |
| 1 Esslöffel | Juice, lemon |
| 1 Prise | salt |
| 1 Prise | pepper white |
| 1/4 Teelöffel | Mustard dry |
| 2 1/4 Tasse | olive oil |
| 2 Esslöffel | water hot |
| 2 Esslöffel | Onions, green, minced |
| 1 Esslöffel | Parsley minced |
| 1/4 Tasse | Stock, beef Or |
| 1/4 Tasse | Consomme, beef |
| 1 Prise | Pepper, cayenne |
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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.
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