Mock Lobster Flemish Style

This elegant yet simple dish transforms humble monk fish into a luxurious meal reminiscent of lobster. The firm, white flesh of the monk fish is poached in a flavorful broth of beer, onion, and celery, then combined with a velvety white sauce enriched with cream and cheese. Served in individual scallop shells or ramekins and broiled until golden, it offers a sophisticated texture and deep, savory flavor profile. Perfect for a special weeknight dinner or as part of a multi-course meal, this recipe brings a touch of Belgian-inspired cuisine to your table without requiring expensive seafood. It is hearty, comforting, and surprisingly easy to prepare with common pantry staples.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 112.8

Description

This elegant yet simple dish transforms humble monk fish into a luxurious meal reminiscent of lobster. The firm, white flesh of the monk fish is poached in a flavorful broth of beer, onion, and celery, then combined with a velvety white sauce enriched with cream and cheese. Served in individual scallop shells or ramekins and broiled until golden, it offers a sophisticated texture and deep, savory flavor profile. Perfect for a special weeknight dinner or as part of a multi-course meal, this recipe brings a touch of Belgian-inspired cuisine to your table without requiring expensive seafood. It is hearty, comforting, and surprisingly easy to prepare with common pantry staples.

Directions

1
Cut monk fish fillets in half lengthwise, then cut each section into 3/4-inch slices.
2
In a large saucepan, combine beer, water, onion, celery, salt, and thyme.
3
Heat the mixture over medium-high heat until it comes to a boil.
4
Add the fish slices to the boiling liquid, cover the pan, and simmer for 4 minutes, or until the fish flakes easily with a fork.
5
Remove the fish with a slotted spoon and drain well on paper towels. Set aside.
6
Boil the remaining stock for 10 minutes to reduce and concentrate the flavor.
7
Strain the stock to remove solids. Measure out 3/4 cup of the strained stock for the sauce.
8
In a separate saucepan, melt butter over medium heat.
9
Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
10
Gradually whisk in the 3/4 cup of strained stock and the cream.
11
Cook, stirring frequently, until the sauce thickens and comes to a gentle simmer.
12
In a small bowl, lightly beat the egg yolk.
13
Temper the egg by slowly stirring a small amount of the hot sauce into the egg yolk.
14
Pour the tempered egg mixture back into the saucepan.
15
Cook slowly, stirring constantly, for 1-2 minutes to thicken further. Do not boil.
16
Remove from heat and adjust seasonings if necessary.
17
Gently fold the cooked fish slices into the sauce.
18
Spoon the fish and sauce mixture into scallop shells or individual ramekins.
19
Sprinkle the top of each serving with shredded cheese.
20
Broil for 2 minutes, or just until the tops are lightly browned and bubbly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 112.8kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 37.8mg13%
Sodium 42.4mg2%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mock-lobster-flemish-style/