Hello, I am Joana. Today, I will show you a way to prepare cornish monkfish goujons with sweet potato fondant and pea purée recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée Recipe
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I’ve loved my entire life. They are fine and they look wonderful.
To bewith this 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:
- Prepare Monkfish tail with bone taken out
- Get 300 ml tinned mushy peas
- Prepare 2 medium sweet potatoes
- Make ready Fennel herb for garnish
- Get Tarter sauce
- Get 250 ml self raising flour
- Make ready 1 sachet baking powder
- Get 200 ml cold (non ic optional)
- Take Vegetable oil for frying
Instructions 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 .
- 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.
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