| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish |
1 |
Servings |
INGREDIENTS
| 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 |
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. Makes 6 appetizer servings. From the files of Al Rice,
North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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