Monkfish With Anchovy Sauce

Preparation:

Preparation: Lightly grease a baking tray and arrange the fish slices. Sprinkle them with shallots, lemon peel and a sprig of finely chopped parsley. Dress with two tablespoons of oil, sprinkle with white wine, salt and pepper. Bake in a preheated oven at 200 degrees for half an hour. Meanwhile, prepare the sauce: boil the eggs, shell them. In a bowl, crush the desalted and boned anchovies, add the egg yolks and the juice of half a lemon passed through a sieve. Mix well, slowly add five tablespoons of oil, stirring constantly. The sauce must be thick enough. Arrange the monkfish slices on a serving plate and garnish each one with a little of the anchovy sauce. Serve with white potatoes cut into wedges and steamed. Accompanying wines: Gavi DOC, Pomino Bianco DOC, Greco Di Tufo DOC.