First the bacon and fish get poached then sauteed for crispness and maximum flavor in this elegant dish by celebrity chef Gavin Kaysen.
Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap.
Poach the monkfish in a pot of simmering water for 8 minutes.
Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 Tbsp butter, 2 springs of thyme and one clove of garlic, cook at 375F for 7 minutes.
In a separate pan, add 2 Tbsp of butter, the peas, radishes, the romaine and some chopped red onion and sauté.
For the salsa verde, mix the tarragon, chives, parsley, lemon and olive oil. Reserve for plating