Mock lobster, flemish style
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Monk fish fillets |
| 1 | Bottle beer (use Duvel, if you can afford it) | |
| ½ | cup | Water |
| 1 | small | Onion, quartered |
| 1 | small | Celery stalk with top, cut in chunks |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Thyme |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¼ | cup | Cream |
| 1 | Egg yolk | |
| ½ | cup | Shredded Edam or Gruyere |
Directions
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 ¾ 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 ¾ 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