This beautiful monkfish Wellington from Ben Boeynaems layers kombu salt-cured monkfish with a delicate prawn mousse and bright green parsley crepes. It's served with a civet sauce made with a veal demi-glace and monkfish stock, glazed carrots and a Désirée potato terrine.
See the full recipe here: www.greatbriti...
Subscribe to Great British Chefs KZitem channel: togbc.com/chansub
Follow Great British Chefs here:
Facebook: / greatbritishchefs
Instagram: / gbchefs
Twitter: / gbchefs
Pinterest: www.pinterest....
Visit our shop: shop.greatbrit...
Негізгі бет Ben Boeynaems' Monkfish Wellington with glazed carrots and hen of the woods
No video
Пікірлер: 15