Hello, I am Laura. Today, I’m gonna show you how to make cornish monkfish goujons with sweet potato fondant and pea purée recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really 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 favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated 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.
To begin with this recipe, we must prepare a few components. 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:
- Make ready Monkfish tail with bone taken out
- Take 300 ml tinned mushy peas
- Make ready 2 medium sweet potatoes
- Prepare Fennel herb for garnish
- Prepare Tarter sauce
- Take 250 ml self raising flour
- Make ready 1 sachet baking powder
- Get 200 ml cold (non alcoholic 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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