Mock Lobster Flemish Style
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
|
|
| ½ | cup |
water
|
|
| 1 | small |
onions
quartered |
|
| 1 | small |
celery stalks
quartered |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
cream
|
|
| 1 | each |
egg yolks
|
*
|
| ½ | cup |
gruyere cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
|
|
| 118 | ml |
water
|
|
| 1 | small |
onions
quartered |
|
| 1 | small |
celery stalks
quartered |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
thyme
|
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
cream
|
|
| 1 | each |
egg yolks
|
*
|
| 118 | ml |
gruyere cheese
shredded |
|
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.
