Start by covering your monkfish. Wrap the slices of bacon around the monkfish, then fasten with cooking string.
Place the monkfish in an oven dish. Place 20g of butter, cut into pieces, on top of the monkfish, and add some sprigs of thyme. Roast in the oven for 20 mn at 210°C.
While it cooks, wash, peel and chop the vegetables. Cook the vegetables in boiling water for 10 minutes and then drain.
Add the remaining 20g of butter and the spoonful of sugar to a pan and fry the vegetables for ten minutes at low heat. The vegetables should caramelize.
Remove from the heat and keep the vegetables warm, use the pan to heat up the Isigny Sainte-Mère Morel Mushroom Cream for 5 mn.
Serve the monkfish in a pretty dish, pour the Isigny Sainte-Mère Morel Mushroom Cream all around it, then add the vegetables on top of the Cream and serve straight away.