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
