Ben Boeynaems' Monkfish Wellington with glazed carrots and hen of the woods

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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[@SoulfulSmokie]

Wow... special dish. Wish I could taste it right now.

[@brison9083]

Amazing! I will try it with a toned-down version.

[@patp8405]

great dish, beautiful presentation, defo stealing it he he

[@jennifertelesford5934]

I have cooked this recipe twice. It is the most delicious way to eat monkfish

[@goodlearnerbadstudent756]

beautiful. i just can't think of any better words to describe it. Simply beautiful

[@levchefshow]

Great one! UK always rocks in fie dining field. Lovely presentation

[@katalinhliva4177]

Fantastic recipe

[@charliebucket1854]

damn that looks good!!!

[@Humanprototype-wh8qr]

great

[@jeongminjang5946]

Nice

[@cianciolo2]

🙌

[@beverleysheridan7904]

Fabulous, only starter size though 😂

[@104ist]

some of us have smaller appetites, this would fill me up!

[@felixarbable]

he chucked half of it out!

[@Humanprototype-wh8qr]

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.