Monkfish with radicchio and speck

Clean the monkfish and remove the central bone, cut the fillets. Remove the skin, salt and pepper lightly. Wrap them in slices of bacon and cook at low temperature in Freddy preheated to 75°C for 50 minutes (timing for a fillet from the thickness of 3cm) then blanch the monkfish in a non-stick pan for a few minutes until crispy speck.

Slice each roll into 2 cm slices and season with a drizzle of oil and pepper. Serve with radicchio cut into strips lightly seared in a pan with oil, salt, pepper and a drop of balsamic vinegar.

You can cook and deep-freeze the monkfish with speck and radicchio with the function of shock freezing of Freddy, to be then stored in the freezer for 3/4 months already ready. If necessary, all you have to do is remove it from the freezer and blanch it in the pan for a few minutes before serving.