Ingredients

2 x monkfish tails (large) fully trimmed

24 slices of parma ham (8-12 slices per tail)

Stuffing – 1 finely diced onion

1 clove garlic

25g butter

200g sausage meat

50g chopped hazelnuts

50g brioche breadcrumbs

1 egg

8 chopped dates

6 chopped sage leaves

Sauce –

½ bottle red wine

¼ Half bottle port

Few thyme sprigs

Clove garlic

50g cold butter

Pinch sugar

1 diced shallot

Baby veg to roast – carrots, spuds, beets, parsnips, sprouts. Roast at 180c for 25mins with thyme and garlic

Method

1. Stuffing – fry the onion and garlic in butter for 5mins

2. Add the sausage meat and everything else. Season and cool

3. With a small knife make a tunnel down the centre of each tail and pack in the stuffing

4. Wrap each in Parma ham. Chill. Seal in a hot pan

5. Roast at 180c for about 15mins

6. Sauce – fry the shallot and garlic until soft

7. Add the rest, boil and reduce by 2/3

8. Strain into a clean pan and bring back to the boil

9. Whisk in the butter

10. To serve sit veg on a plate, pour over sauce. Sit fish on top