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.