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 2 cm 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 0.75 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