Stir well all the ingredients of the marinade. Coat the monkfish with it. Cover and marinate in the refrigerator for about one hour.
Remove marinade. Season medallions, top each with 1 piece of prosciutto and sage, secure with toothpicks.
Preheat stove to 60 °C, plate and dish.
Toast pine nuts in a coated frying pan until golden brown, remove, set aside.
Heat oil in the same frying pan, roast medallions in batches on both sides for about thirty seconds, roasting sage side at the beginning, remove, season, keep warm.
Dab the rest of the drippings with kitchen roll, add the Marsala, release the drippings, simmer a little. Add half of the pine nuts set aside, add the soup, bring to a boil, reduce the heat and simmer gently for about two minutes.
Spread the sauce evenly on the heated plates, arrange saltimbocca on top, sprinkle the remaining pine nuts.
Serve with: Saffron risotto