Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 lb Monk fish fillets
- 1 bot 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 tsp Salt
- 1/4 tsp Thyme
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1/4 c. Cream
- 1 x Egg yolk
- 1/2 c. Shredded Edam or possibly Gruyere
Инструкции
- The main ingredient in this dish in monk fish, that has a taste and texture similar to lobster. Served in scallop shells or possibly 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 in fish, cover, and simmer 4 min, or possibly till fish flakes. Remove fish with a slotted spoon. Drain well on paper towels.
- Boil stock 10 min to reduce. Strain.
- In another saucepan, heat the butter. Stir in flour. Add in 3/4 c. strained stock and the cream. Cook, stirring frequently, till thickened. Add in a little warm mix to egg yolk and return to pan. Cook slowly, stirring, for 1-2 min. Remove from heat and adjust seasonings.
- Gently combine fish and sauce. Spoon into scallop shells or possibly individual ramekins. Sprinkle with cheese. Broil 2 min or possibly just till tops are lightly browned.
- Makes 6 appetizer servings.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 778g | |
| Calories 981 | |
| Calories from Fat 596 | 61% |
| Total Fat 67.77g | 85% |
| Saturated Fat 42.65g | 171% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 2526mg | 105% |
| Potassium 549mg | 16% |
| Total Carbs 34.96g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.79g | 3% |
| Protein 35.49g | 57% |
