*  Exported from  MasterCook  *
 
                         MOCK LOBSTER FLEMISH STYLE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -