Mock Lobster Flemish Style

Course : Seafoods
Serves: 6
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1 pound monk fish fillets
1 bottle beer
1/2 cup water
1 small onion -- quartered
1 small celery stalk with top -- cut chunks
1/2 teaspoon salt
1/4 teaspoon thyme
2 tablespoons butter
2 tablespoons flour
1/4 cup cream
1 large egg yolk
1/2 cup shredded edam or gruyere

Preparation / Directions:

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.

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