Mock Lobster Flemish Style

• 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

1. Cut fish fillets in half lengthwise, then cut each section into 3/4 inch slices.
2. In a large saucepan, place beer, water, onion, celery, salt, and thyme.
3. Heat to boiling.
4. Add fish, cover, and simmer 4 minutes, or until fish flakes.
5. Remove fish with a slotted spoon.
6. Drain well on paper towels.
7. Boil stock 10 minutes to reduce.
8. Strain.
9. In another saucepan, melt the butter.
10. Stir in flour.
11. Add 3/4 cup strained stock and the cream.
12. Cook, stirring frequently, until thickened.
13. Add a little hot mixture to egg yolk and return to pan.
14. Cook slowly, stirring, for 1 to 2 minutes.
15. Remove from heat and adjust seasonings.
16. Gently combine fish and sauce.
17. Spoon into scallop shells or individual ramekins.
18. Sprinkle with cheese.
19. Broil 2 minutes or just until tops are lightly browned.

fish, water, onions, celery, salt, thyme, butter, flour, cream, egg yolks, gruyere cheese

Taken from recipeland.com/recipe/v/mock-lobster-flemish-style-44746 (may not work)