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

Hello everybody, it is me, Dave, welcome to our recipe site. 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 is gonna smell and look delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. 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. Get Monkfish tail with bone taken out
  2. Prepare 300 ml tinned mushy peas
  3. Prepare 2 medium sweet potatoes
  4. Take Fennel herb for garnish
  5. Make ready 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. Prepare 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.

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