Mock Lobster, Flemish Style Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Monk fish fillets,
1/2 tsp: Salt,
1 Bottle: beer, (use Duvel, if
1/4 tsp: Thyme,
-you can afford it),
2 tbsp: Butter,
1/2 cup: Water,
2 tbsp: Flour,
1 small: Onion, quartered
1/4 cup: Cream,
1 small: Celery stalk with top, cut
1: Egg yolk,
-in chunks,
1/2 cup: Shredded Edam or Gruyere,
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. Makes 6 appetizer servings. From the files of Al
Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
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
Source from luhu.jp