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
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