Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
