Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. 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:
  1. Prepare Monkfish tail with bone taken out
  2. Get 300 ml tinned mushy peas
  3. Prepare 2 medium sweet potatoes
  4. Make ready Fennel herb for garnish
  5. Get Tarter sauce
  6. Prepare 250 ml self raising flour
  7. Take 1 sachet baking powder
  8. Prepare 200 ml cold beer (non alcoholic optional)
  9. Get Vegetable oil for frying
Instructions to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
  1. 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.
  2. 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.
  3. 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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