Mock Lobster Flemish Style
Submitted by 123veronica
Mock lobster Flemish style dresses up humble white fish, poached in a beer broth, bound in a silky cream and egg-yolk sauce, spooned into scallop shells, and broiled under Gruyere. An elegant fish gratin on a budget.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThe name promises lobster, but there’s none here, just affordable white fish transformed into an elegant, creamy gratin that eats far fancier than it costs.
The Flemish touch is beer. The fish gently poaches in a broth of beer, water, onion, celery, and thyme, which both cooks it and builds a flavorful stock.
That stock isn’t wasted. You boil it down to concentrate the flavor, then use it as the base of a classic enriched cream sauce. Butter and flour make a roux, the reduced stock and cream go in, and an egg yolk is tempered in at the end for a glossy, velvety finish.
The poached fish gets gently folded into the sauce, spooned into scallop shells or ramekins, showered with nutty Gruyere, and run under the broiler until the tops turn golden and bubbling.
Chef Tips
- Poach the fish gently and just until it flakes; a hard boil toughens delicate fillets.
- Temper the egg yolk by stirring in a little hot sauce first, then return it to the pan, so it enriches without scrambling.
- Watch the broiler closely; the cheese tops go from golden to burnt in seconds.
Variations
- Use cod, haddock, halibut, or any firm white fish.
- Swap the Gruyere for Parmesan, Swiss, or a sharp cheddar.
- Add a handful of cooked shrimp or crab for a true seafood gratin.
Ingredients
Directions
Cut fish fillets in half lengthwise, then cut each section into ¾ 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 ¾ 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 to 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.
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