Ingredients

Monkfish, Bacon, Grapes, Mushrooms
4 Monkfish Portions (150g each)
Packet Sliced Pancetta
14 Red Seedless Grapes (cut into quarters)
10 Tarragon Leaves (chopped)
8 Baby Leeks (washed and trimmed)
500ml Rapeseed Oil
Mushroom Ketchup
400g Button Mushrooms
200g Double Cream
1 Banana Shallot
½ Lime (Juiced)
White Wine Reduction
100ml White Wine
100ml White Wine Vinegar Reduce by half
100ml Water
100ml Sugar

Method

Place four or five slices of pancetta on a piece of cling film, place the Monkfish on top of the Pancetta and roll into a cylinder shape and tie both ends. Add the white wine, vinegar, water and sugar to a pan and reduce by half – set aside.
To make the Mushroom Ketchup, sweat the shallots and mushrooms for 5-6 minutes until all the water has evaporated, add cream, bring back to the boil and blitz in Thermomix until smooth, add lime juice and season with salt and pepper.
To serve, poach the Monkfish at 95° C for 7 minutes, leave to rest for 2 minutes and seal on all sides in a hot pan, blanch the leeks in boiling salted water for 3 minutes.
To plate up, slice Monkfish into 2 pieces, add a spoon of mushroom puree on to the plate, add the white wine reduction to the rapeseed oil, add grapes with a little salt and tarragon, spoon over the Monkfish and serve.

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