Mock Lobster Flemish Style

Recipe Ingredients

1 lb	454g / 16oz	Monk fish fillets
1		Beer
1/2 cup	118ml	Water
1 cup	62g / 2.2oz	Onion - quartered (small)
1 cup	110g / 3.9oz	Celery stalk with top - cut (small)
		Chunks
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Thyme
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1/4 cup	59ml	Cream
1		Egg yolk
1/2 cup	118ml	Shredded edam or gruyere

Recipe 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.

Source:
Miriam Podcameni Posvolsky

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