Mock Lobster Flemish Style

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.