Monkfish Rolls With Shrimps

Preparation:

Preparation: Peel the monkfish, remove the central bone and cut many fillets. Incise them in the fleshiest part and insert some peeled prawns. Cut the aubergines lengthwise into thin slices, brown them quickly in a non-stick pan with a little oil. Wrap the monkfish fillets in the aubergine slices, tie the rolls with white kitchen string and place them on a baking tray. Bake in a preheated oven at 180 degrees for 25 minutes: remove the pan, prick the rolls and let them rest for 5 minutes, then remove them from the container and keep them warm. Dust the cooking liquid with flour, sprinkle with half a glass of white wine, the lemon juice filtered through a sieve and the Worcester sauce, mix. Add a ladleful of fish stock and thicken the sauce. In a saucepan let the chopped shallots dry with a clove of garlic, a spoonful of oil, add the pitted and chopped olives, half a bunch of chopped rocket, the cooking juices from the fish, salt and pepper. Cook for 5 minutes. Cut the rolls into thick slices, arrange them on a serving plate, cover them with the hot sauce. Accompanying wines: Valle D'Aosta Chardonnay DOC, Val D'Arbia DOC, Regaleali Bianco IGT Di Sicilia.