Hello everybody, it is John, 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Try these fish goujons with tasty green pea purée and potato wedges for a great family meal. Put potatoes in a dish and season with sea salt and black pepper. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all To serve, divide the fried fish goujons equally among four serving plates.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook cornish monkfish goujons with sweet potato fondant and pea purée using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- Make ready Monkfish tail with bone taken out
- Make ready 300 ml tinned mushy peas
- Take 2 medium sweet potatoes
- Make ready Fennel herb for garnish
- Prepare Tarter sauce
- Take 250 ml self raising flour
- Get 1 sachet baking powder
- Prepare 200 ml cold beer (non alcoholic optional)
- Prepare Vegetable oil for frying
Mild spicy coconut chicken curry and aromatic rice with sweet mangoes, and toasted cashews for crunch in every bite. Winter Detox Moroccan Sweet Potato Lentil Soup Recipe Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
Steps to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- 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.
- 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.
- Heat the mushy peas and blend into a purée. Assemble the dish and serve with a sprinkle of fennel herbs and tarter sauce.
Purée the peas in a blender until very smooth, or push through a sieve. Once boiling, add the peas and turn the heat off. After about ten minutes, uncover and ice to shock the peas. Sweet Potato Puree shouldn't be limited to babies. Stock some in your freezer to add extra nutrition, flavour and texture to oatmeal, sauces or baked goods.
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