The main ingredient in this dish in monk fish, which has a taste and texture similar to lobster. Served in scallop shells or 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 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 3/4 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 1-2 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. Makes 6 appetizer servings. From the files of Al Rice, North Pole Alaska. Feb 1994
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1179g)|
|Recipe Makes: 1|
|Calories from Fat: 592 (63%)|
|Amt Per Serving||% DV|
|Total Fat 65.7g||88 %|
|Saturated Fat 40g||200 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 402.8mg||124 %|
|Sodium 777.1mg||27 %|
|Potassium 536.4mg||14 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 39.3g|
|Protein 23.6g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 941
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!