Roasted Stuffed Monkfish
A wholesome dish that is easy to make
Fish
- 2 x monkfish fillets
- 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
Veg
Baby veg to roast – carrots, spuds, beets, parsnips, sprouts. Roast at 180c for 25mins with thyme and garlic
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