Prosciutto wrapped Monkfish with Gratin Dauphinois

Prosciutto wrapped Monkfish with Gratin Dauphinois and a red wine and balsamic vinegar reduction.
Which was pretty damn good except the sauce was a bit poorly executed and the presentation was a little ropey.
If I was doing this as a restaurant dish then I might of made the portions smaller so that it fit more easily on the plate and I may have done the gratin dauphinois in a tower. But I hadn't eaten since breakfast time.
And I'd have sorted the sauce out