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: https://www.greatbritishchefs.com/recipes/monkfish-wellington-recipe

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