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4 tsp. salt
2 bay leaves
1 sliced lemon
1 sliced onion
1 dash cayenne pepper
2 qt. water
4 lb. redfish
4 c. sauce
Combine salt, bay leaves, lemon, onion, cayenne pepper and water. Poach redfish for 15 minutes. Drain well and place on serving plate. Cover with Hollandaise Sauce and garnish with lemon slices.
Hollandaise Sauce:
4 egg yolks
4 Tbsp. lemon juice
1/2 lb. melted butter
1/4 tsp. salt
In top half of double boiler, beat egg yolks and stir in lemon juice. Cook slowly over low heat. Add butter, a little at a time, stirring constantly, and add salt. Continue cooking slowly until thickened.
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