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Half an Hour to Cooking Tasty Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

Wishing to eat Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée a luxurious restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with helpful ways on producing a Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée like a famous chef made.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

We hope you got insight from reading it, now let's go back to cornish monkfish goujons with sweet potato fondant and pea purée recipe. To make cornish monkfish goujons with sweet potato fondant and pea purée you need 9 ingredients and 4 steps. Here is how you achieve that.

To cook an extraordinary Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée, below are the components needed:

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

After preparing the materials, now you are good to make your tasty Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée by following the instructions on this section:

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

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