Anglerfish in marsala
Instructions
Clean the monkfish and lessatela in water brought to a boil with vinegar, bay leaf, salt and pepper.
Drain, let cool and cut into slices.
Prepare the béchamel sauce and pour the cubes of ham and egg yolk d ¹ done before firm and crumbled.
Flour the slices of monkfish and rosolatele butter have been wetted with the marsala.
As soon as the wine evaporated place the fish on a serving dish and season with hot sauce.
Ingredients and dosing for 4 persons
- 1 monkfish (angler fish) of 1500 g
- 1/2 cup of diced cooked ham
- 1 leaf of laurel
- 1 egg
- Flour
- 1 glass of marsala wine
- 1 tablespoon of wine vinegar
- Bechamel
- Butter
- Salt
- Pepper