Making my first load of Panacetta

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markjass
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Post by markjass » Wed Jun 19, 2013 09:04

Monkfish with a panctta envolope and mango, chilli and lime glaze.

Image

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.
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Chuckwagon
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Post by Chuckwagon » Thu Jun 20, 2013 17:02

Verrrrry nice Mark! Beautiful color.
Congrats.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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