Ben Boeynaems' Monkfish Wellington with glazed carrots and hen of the woods
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- Опубликовано: 7 сен 2023
- 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.greatbritishchefs.com/rec...
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Amazing! I will try it with a toned-down version.
I have cooked this recipe twice. It is the most delicious way to eat monkfish
great dish, beautiful presentation, defo stealing it he he
Wow... special dish. Wish I could taste it right now.
beautiful.
i just can't think of any better words to describe it.
Simply beautiful
Great one!
UK always rocks in fie dining field.
Lovely presentation
Fantastic recipe
damn that looks good!!!
Nice
great
🙌
Fabulous, only starter size though 😂
some of us have smaller appetites, this would fill me up!
he chucked half of it out!
its not mc donald where one menu is one serve
if u go to awarded restaurant, u get like 8 courses at least. try eating eight of those dishes.