Mock Lobster Flemish Style

1. The main ingredient in this dish in monk fish, which has a taste and texture similar to lobster.
2. Served in scallop shells or ramekins, it makes a delectable fish course during a multiple-course dinner.
3. Cut fish fillets in half lengthwise, then cut each section into 3/4 inch slices.
4. In a large saucepan, place beer, water, onion, celery, salt, and thyme.
5. Heat to boiling.
6. Add fish, cover, and simmer 4 minutes, or until fish flakes.
7. Remove fish with a slotted spoon.
8. Drain well on paper towels.
9. Boil stock 10 minutes to reduce.
10. Straini.
11. In another saucepan, melt the butter.
12. Stiri in flour.
13. Add 3/4 cup strained stock and the cream.
14. Cook, stirring frequently, until thickened.
15. Add a little hot mixture to egg yolk and return to pan. Cook slowly, stirring, for 1-2 minutes.
16. Remove from heat and adjust seasonings.
17. Gently combine fish and sauce.
18. Spoon into scallop shells or individual ramekins.
19. Sprinkle with cheese.
20. Broili 2 minutes or just until tops are lightly browned.
21. Makes 6 appetizer servings.
22. From the files of Al Ricei, North Pole Alaska.
23. Feb 1994.