Prosciutto-Wrapped Roast Monkfish with Red Wine Jus

⏱ 55 min · Serves 4

Meaty monkfish tail cloaked in salty prosciutto, roasted until just blushing, then sliced into thick medallions over a glossy red wine jus. It's the dish that makes people think you trained in a kitchen with white tablecloths — and it takes under an hour.

Per serving: 452 kcal · 48.0g protein · 5.0g carbs · 24.0g fat

Ingredients

• 2 monkfish tail fillets, skinned and trimmed (about 350g each)
• 10-12 slices prosciutto di Parma
• 2 tbsp fresh thyme leaves
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Freshly ground black pepper
• 1 shallot, finely diced
• 1 garlic clove, crushed
• 300ml full-bodied red wine (Syrah or Merlot)
• 400ml good chicken or beef stock
• 1 tsp redcurrant jelly
• 1 small sprig rosemary
• 40g cold unsalted butter, diced
• Sea salt, to taste
• Lemon wedges, to serve

Method

1. Pat the monkfish fillets very dry. Brush lightly with Dijon mustard, scatter with thyme and season with black pepper (the prosciutto brings plenty of salt).
2. Lay the prosciutto slices on a sheet of cling film, overlapping slightly to make a rectangle. Sit the two fillets on top, thick end to thin end so you get an even cylinder, then use the cling film to roll them up tightly into one neat parcel. Twist the ends and chill for 15 minutes to set the shape.
3. Meanwhile, make the jus. Sweat the shallot and garlic in a splash of the olive oil over a low heat for 4-5 minutes until soft but not coloured. Add the red wine and rosemary, bring to the boil and reduce by three quarters until syrupy.
4. Add the stock and redcurrant jelly and simmer for 15-20 minutes until reduced to about 150ml and coating the back of a spoon. Strain into a clean pan and set aside.
5. Heat the oven to 200C/180C fan. Unwrap the fish parcel. Heat the remaining olive oil in an ovenproof frying pan over a medium-high heat and sear the roll on all sides for 3-4 minutes total, until the prosciutto is golden and crisp.
6. Transfer the pan to the oven and roast for 12-14 minutes, until a skewer pushed into the centre comes out warm and the fish is just opaque. Rest on a warm plate for 5 minutes.
7. Reheat the jus gently and whisk in the cold butter a cube at a time off the heat until glossy. Taste and season.
8. Carve the roll into thick medallions, spoon the jus around and serve with lemon wedges, buttered greens and creamy mash or crushed new potatoes.