Monkfish Wellington Recipe - Great British Chefs
This beautiful monkfish wellington 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...
Ingredients
- 125g of butter
- 5 sprigs of thyme
- 2 garlic cloves
- 12g of Maldon salt
- 1kg Désirée potatoes , sliced 1 mm thick
- clarified butter
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