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Categories:Viewed: 105 - Published at: 3 years ago
Ingredients
- 1 pound fish fillets
- 1/2 cup water
- 1 small onions quartered
- 1 small celery stalks quartered
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 2 tablespoons butter
- 2 tablespoons flour, all-purpose
- 1/4 cup cream
- 1 each egg yolks
- 1/2 cup gruyere cheese shredded
Method
- 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 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.
