recipelink.com Chat Room - 2001-02-07
From: Terrie,.MD

Fish Poached in Beer
Serves 4

12 oz. beer
1 sm. carrot, thinly sliced
1 small onion, thinly sliced
1 stalk celery, thinly sliced
8 peppercorns
4 whole cloves
1 sm. bay leaf
4 firm filets of fish, 5 oz. each (cod, haddock, flounder, etc.)
2 TBLS butter
2 TBLS flour
salt and pepper
2 egg yolks (or, cheat and use 1 whole egg)
1/4 cup light cream or milk
1/4 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese (or other Swiss cheese, or use white cheddar)
2 TBLS fresh parsley, chopped (or chives)

Pour beer into 10" skillet, add veggies and spices, and bring to a simmer. Simmer for about 10 minutes to blend flavors. Add fish in single layer and simmer gently until cooked through (10 min. for 1" thick filets). Move fish to baking dish and cover to keep warm.

Turn up heat under broth and boil until reduced to 1 cup. Strain broth into bowl, removing vegetables and spices. Place butter in pan and melt. Add flour and stir until smooth. Slowly add broth back to pan, whisking until smooth. Stir in milk. Beat egg lightly and add a little bit of the broth (to temper), beating. Add this to the pan, whisking constantly. Add cheeses and salt and pepper to taste. Cook until hot and thick (do not boil).

Pour over fish and broil until browning and bubbling. Sprinkle with parsley to serve.