4 thin slices monkfish (or other firm white fish of your choice), cut in half lengthwise
1/3 pound mozzarella
8 finely cut slices of lean prosciutto
2 tablespoons grated Parmigiano
1/4 cup butter
A few leaves fresh tarragon, (in its absence use parsley), minced
The juice of 1 clove garlic
1/4 cup dry white wine
White pepper to taste
1. Moisten your meat pounder and gently thin the fish slices, taking care not to break them. Cut the mozzarella into 8 thin slices. Lay a slice of mozzarella and one of prosciutto on each slice of fish.
2. Use a garlic press to extract the juice from the garlic clove; combine it, in a bowl, with the grated Parmigiano, minced tarragon, and white pepper. Spread a little of the mixture over each of the monkfish slices and roll them up, securing them with toothpicks.
3. Roll the monkfish involtini in flour and sauté them in the butter for few minutes, turning them gently. Sprinkle the wine into the pan, cook over medium heat until the wine is evaporated, and serve hot.
The preparation time is about a half-hour, and these quantities will serve 4.