Recipe - Mock Lobster Flemish Style

1 pound Monk fish fillets
1 Bottle beer (use Duvel, if
you can afford it)
One half cup Water
1 small Onion, quartered
1 small Celery stalk with top, cut
in chunks
One half teaspoon Salt
One fourth teaspoon Thyme
2 tablespoon Butter
2 tablespoon Flour
One fourth cup Cream
1 Egg yolk
One half 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 multiplecourse dinner.

Cut fish fillets in half lengthwise, then cut each section into Three fourths 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 Three fourths 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 12 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