Hey everyone, 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. This time, I’m gonna make it a bit tasty. This will be really 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 popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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
- Take 300 ml tinned mushy peas
- Prepare 2 medium sweet potatoes
- Get Fennel herb for garnish
- Get Tarter sauce
- Get 250 ml self raising flour
- Make ready 1 sachet baking powder
- Make ready 200 ml cold beer (non alcoholic optional)
- Take 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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