Mock lobster flemish style
Yield: 1 Servings
Ingredients:
- 1 lb Monk fish fillets
- 1 Bottle beer (use Duvel if -you can afford it)
- 1/2 c Water
- 1 sm Onion quartered
- 1 sm Celery stalk with top cut -in chunks
- 1/2 ts Salt
- 1/4 ts Thyme
- 2 tb Butter
- 2 tb Flour
- 1/4 c Cream
- 1 Egg yolk
- 1/2 c Shredded Edam or Gruyere
Instructions:
The main ingredient in this dish in monk fish which has a taste and texture similar to lobster. Served in scallop shells or ramekins it makes a delectable fish course during a multiple-course dinner. Cut fish fillets in half lengthwise then cut each section into 3/4 inch slices. In a large saucepan place beer water onion celery salt and thyme. Heat to boiling. Add fish cover and simmer 4 minutes or until fish flakes. Remove fish with a slotted spoon. Drain well on paper towels. Boil stock 10 minutes to reduce. Strain. In another saucepan melt the butter. Stir in flour. Add 3/4 cup strained stock and the cream. Cook stirring frequently until thickened. Add a little hot mixture to egg yolk and return to pan. Cook slowly stirring for 1-2 minutes. Remove from heat and adjust seasonings. Gently combine fish and sauce. Spoon into scallop shells or individual ramekins. Sprinkle with cheese. Broil 2 minutes or just until tops are lightly browned. Makes 6 appetizer servings. From the files of Al Rice North Pole Alaska. Feb 1994
