Monkfish stuffed with

Saute chopped onion in a little oil; Add the shrimp headless, salted and peppered and then brown them.

Clean the fish, remove the skin and keep aside.

Mix the browned onion, well drained, with the yolks firm and impastateli with the shrimp.

Remove the central spine of the fish, fill it with the previously prepared, savoury pies and wrap it up with slices of bacon and fold it back up with the thread.

Doratelo in the same oil used for shrimp, fiammeggiatelo with the cognac and pour the wine.

Incorporated the heads of shrimps and cook for 20 minutes.

Remove the fish and let it cool.

Pass the sauce and place in a saucepan.

Add the butter pieces and heated Bain-Marie, stirring well to bind the sauce.

Serve the fish cut into slices and covered with the sauce.