Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have cornish monkfish goujons with sweet potato fondant and pea purée using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
  1. Prepare Monkfish tail with bone taken out
  2. Make ready 300 ml tinned mushy peas
  3. Prepare 2 medium sweet potatoes
  4. Make ready Fennel herb for garnish
  5. Take Tarter sauce
  6. Take 250 ml self raising flour
  7. Prepare 1 sachet baking powder
  8. Take 200 ml cold beer (non alcoholic optional)
  9. Make ready Vegetable oil for frying
Steps to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
  1. Cut the monkfish into goujons and dust with seasoned flour. Make the batter up by mixing the self raising flour and sachet of baking powder and whisking in 200ml of cold beer.
  2. In the meantime par boil the sweet potatoes, leave to go cool and cut into cylinder shapes. Heat a small frying pan, add a knob of butter and place your potato fondants in, basting all the time. Heat another pan or fryer and coat the monkfish goujons in the batter mix and deep fry in batches. Drain the monkfish and fondants on kitchen paper.
  3. Heat the mushy peas and blend into a purée. Assemble the dish and serve with a sprinkle of fennel herbs and tarter sauce.

So that is going to wrap it up with this special food cornish monkfish goujons with sweet potato fondant and pea purée recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!