Hi, I am Kate. Today, we’re going 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. This time, I’m gonna make it a little bit tastier. 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 favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must 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 it.
The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- Get Monkfish tail with bone taken out
- Make ready 300 ml tinned mushy peas
- Make ready 2 medium sweet potatoes
- Make ready Fennel herb for garnish
- Prepare Tarter sauce
- Make ready 250 ml self raising flour
- Take 1 sachet baking powder
- Prepare 200 ml cold (non optional)
- Take Vegetable oil for frying
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 .
- 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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