Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cornish monkfish goujons with sweet potato fondant and pea purée. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I have loved my entire life.
Monkfish is great for goujons, or 'scampi' in this case, because of its firm, meaty texture. In this beer battered monkfish recipe, Pete Biggs uses lager for the batter, the bubbles creating a wonderfully crisp texture, and serves up the scampi with a heavenly wild garlic mayonnaise. Slices of sweet potato cooked in the oven (time saving as you don't have to stand over a hob) but with that comforting fried texture and taste.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- Make ready Monkfish tail with bone taken out
- Take 300 ml tinned mushy peas
- Get 2 medium sweet potatoes
- Take Fennel herb for garnish
- Prepare Tarter sauce
- Prepare 250 ml self raising flour
- Make ready 1 sachet baking powder
- Take 200 ml cold beer (non alcoholic optional)
- Get Vegetable oil for frying
Great recipe for Salt & Pepper Calamari with Noodle & Mandarin Salad. I've visited Albufeira a couple of times, firstly staying at the Hotel Real Bellavista Spa, then more recently at The Auramar Beach Resort just half a mile from the strip. Pan Roasted Monkfish With Potatoes and Leeks Food.com. When golden, flip potatoes and add butter, garlic and rosemary.
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 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.
Selection of Finger Sandwiches, Cakes, Scones, Cornish Clotted Cream, Local Preserves. Minted Pea Purée, Pickled Egg, Pickled Onion,Seaweed Mayonnaise. Sweet Potato, Spring Onion & Sweetcorn Rösti,Walnut Pesto, Pickled Onion & Smashed Heritage. Cornish Monkfish Goujons with Sweet Potato Fondants topped with Tartare sauce & Pea Purée and also Cornish Scallops Pan Fried with Lemon & Chive Butter Served On A Fennel and Cucumber Salad with Peas and Apple Purée with Black Pudding Crumbs. Cornish Monkfish Goujons with Sweet Potato Fondants topped with Tartare sauce & Pea Purée and also Cornish Scallops Pan Fried with Lemon & Chive Butter Served On A Fennel and Cucumber Salad with Peas and Apple Purée with Black Pudding Crumbs.
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