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The main ingredient in this dish in monk fish, which has a taste and
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texture similar to lobster. Served in scallop shells or ramekins, it
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makes a delectable fish course during a multiple-course dinner.
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Cut fish fillets in half lengthwise, then cut each section into 3/4
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inch slices. In a large saucepan, place beer, water, onion, celery,
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salt, and thyme. Heat to boiling. Add fish, cover, and simmer 4
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minutes, or until fish flakes. Remove fish with a slotted spoon.
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Drain well on paper towels. Boil stock
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10 minutes to reduce. Strain.
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In another saucepan, melt the butter. Stir in flour. Add 3/4 cup
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strained stock and the cream. Cook, stirring frequently, until
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thickened. Add a little hot mixture to egg yolk and return to pan.
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Cook slowly, stirring, for 1-2 minutes. Remove from heat and adjust
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seasonings.
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Gently combine fish and sauce. Spoon into scallop shells or individual
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ramekins. Sprinkle with cheese. Broil 2 minutes or just until tops are
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lightly browned. Makes 6 appetizer servings. From the files of Al
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Rice, North Pole Alaska. Feb 1994
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