Method
Wrap each piece of monkfish in 2–3 slices of bacon, overlapping the edges slightly. Tie in a couple of places with some fine string and set aside.
Put the stock, wine and cream into a small pan and boil until reduced to 85ml. Heat the butter in an oven–proof frying pan, add the monkfish seam–side up and fry for 1 ? 1.5 minutes until golden brown. Turn over, transfer to the oven and roast for 10 minutes.
Boil the water and place the green beans in a pot and boil for 8 minutes. Meanwhile, finely grate the potatoes in a food processor. Working with small handfuls at a time, squeeze out as much excess liquid from them as you can. Put into a bowl and fork to separate into strands. Mix in the shallots, egg, flour, a quarter teaspoon of salt and a dash of pepper.
Heat 5mm of rapeseed oil in a clean frying pan, then reduce the heat to medium. Divide the potato mixture in half and shape into 8 thin circles 7.5cm wide. Fry in the oil for 3 minutes on each side until golden and crisp on the outside and cooked through the centre. Drain briefly on kitchen paper and keep warm in the oven.
Transfer the fish to a plate and remove the string. Add the reduced stock to the frying pan with the sauce and bring to the boil, rubbing the base of the pan with a wooden spoon.
Put the potato cakes into the centre of warmed plates. Spread the green beans on top of the potato cakes and then place the monkfish on top. Spoon around the sauce and serve.