Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cornish monkfish goujons with sweet potato fondant and pea purée. It is one of my favorites. This time, I will make it a little bit tasty. 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 popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- Get Monkfish tail with bone taken out
- Get 300 ml tinned mushy peas
- Get 2 medium sweet potatoes
- Prepare Fennel herb for garnish
- Take Tarter sauce
- Prepare 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
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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.
Once boiling, add the peas and turn the heat off. After about ten minutes, uncover and ice to shock the peas. Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven with stock and butter. These crispy baked sweet potato tater tots are perfectly sweet, crunchy, and especially delicious when dipped into the greek yogurt dip. This site is owned and operated by Sweet Pea Chef LLC. asweetpeachef.com is a participant in the Amazon Services LLC Associates Program, an affiliate.
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