then mix them together with the olive oil to make the marinade
adding salt and pepper to taste.
Skin the monkfish tails
being very careful to remove all of the membrane
or the fish will take on a rubbery texture when cooked. Place the monkfish in a bowl and cover with the marinade
leave for 20 minutes.
Arrange 4 slices of the speck (or parma ham) side by side on a work surface and place 3 of the sage leaves along the centre. Place one of the marinated fillets on the ham
and roll up the sides to enclose the fish. Repeat with the other fillet and the rest of the ham
and place on a baking tray. Cook in an oven at 200C/400F/Gas6 for 12-15 minutes.
For the sauce
finely chop the shallot and fry in a little oil until soft. Add the vinegar and boil until almost dry
then add the red wine and reduce to about one quarter. Add the stock and reduce by about half. Strain through a sieve and season to taste.
To serve
slice the cooked fillet
arrange the slices on the plate and drizzle with the sauce.
