Yield: 1 Servings
|1 pounds||Monk fish fillets|
|1||Bottle beer (use Duvel, if you can afford it)|
|1 small||Onion, quartered|
|1 small||Celery stalk with top, cut in chunks|
|½ cup||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 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