Mock Lobster Flemish Style Recipe
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Ingredients : Mock Lobster Flemish Style Recipe
1 lb Monk fish fillets
1 Bottle beer (use Duvel, if
-you can afford it)
1/2 cup Water
1 small Onion, quartered
1 small Celery stalk with top, cut
-in chunks
1/2 tsp Salt
1/4 tsp Thyme
2 tbsp Butter
2 tbsp Flour
1/4 cup Cream
1 Egg yolk
1/2 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 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
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