Ingredients Jump to Instructions ↓

  1. 1 lb Monk fish fillets

  2. 1 Bottle beer

  3. 1/2 c Water

  4. 1 sm Onion, quartered

  5. 1 sm Celery stalk with top, cut -in chunks 1/2 ts Salt

  6. 1/4 ts Thyme

  7. 2 tb Butter

  8. 2 tb Flour

  9. 1/4 c Cream

  10. 1 Egg yolk

  11. 1/2 c Shredded Edam or Gruyere

  12. 3/4 inch slices. In a large saucepan, place beer, water, onion, celery, salt, and thyme. Heat to boiling. Add fish, cover, and simmer

  13. 4 minutes, or until fish flakes. Remove fish with a slotted spoon. Drain well on paper towels. Boil stock

  14. 10 minutes to reduce. Strain.

  15. 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

  16. 2 minutes or just until tops are lightly browned. Makes

  17. 6 appetizer servings. From the files of Al Rice, North Pole Alaska. Feb


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