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.