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
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- Olympus E-PL1
- 1/50
- f/4.5
- 26mm
- 200
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