Monkfish with a panctta envolope and mango, chilli and lime glaze.
After eating tea I got the sweet, sour, hot, but not the salty flovours. The panctta was not salty enough. I got away with it because of the salt that I ground on the bacon. I also got the crunch and chew from the panctta and the firm, but flaky texture from the monkfish.
Making my first load of Panacetta
- Chuckwagon
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- Location: Rocky Mountains