Monkfish With Marsala

Preparation:

Preparation: Clean the monkfish and boil it in water brought to the boil with vinegar, bay leaves, salt and pepper. Drain them, let them cool and cut them into slices. Prepare the béchamel and mix it with the diced cooked ham and the hardened and crumbled egg yolk. Flour the monkfish slices and brown them in the butter, basting them with the Marsala wine. As soon as the wine has evaporated, arrange the fish on a hot serving plate and dress it with the sauce.