5+ Cornish Monkfish Goujons With Sweet Potato Fondant And Pea Purã©E References

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée estimated approx 25 mins.

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 cook it.

This is a twist on the traditional fish and chip supper. #MYCOOKBOOK15

Ingredients and spices that need to be Prepare to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:

1. Monkfish tail with bone taken out
2. 300 ml tinned mushy peas
3. 2 medium sweet potatoes
4. Fennel herb for garnish
5. Tarter sauce
6. 250 ml self raising flour
7. 1 sachet baking powder
8. 200 ml cold beer (non alcoholic optional)
9. Vegetable oil for frying

Steps to make 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.
4. 

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