Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive 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 little bit unique. This will be really delicious.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I’ve loved my whole life. They are nice and they look fantastic.
Try these fish goujons with tasty green pea purée and potato wedges for a great family meal. Put potatoes in a dish and season with sea salt and black pepper. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all To serve, divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cornish monkfish goujons with sweet potato fondant and pea purée using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- Get Monkfish tail with bone taken out
- Prepare 300 ml tinned mushy peas
- Prepare 2 medium sweet potatoes
- Prepare Fennel herb for garnish
- Get Tarter sauce
- Take 250 ml self raising flour
- Take 1 sachet baking powder
- Prepare 200 ml cold beer (non alcoholic optional)
- Take Vegetable oil for frying
Monkfish, Bacon and Green Pea Jaffle Recipe Collect this Monkfish, Bacon and Green Pea Jaffle recipe by Breville. The magical San Juan night was three days ago and, as usual, I did not manage to prepare the traditional Catalan, sweet coca; being prepared specially for the night. Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids.
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 beer.
- 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.
The magical San Juan night was three days ago and, as usual, I did not manage to prepare the traditional Catalan, sweet coca; being prepared specially for the night. Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids. It has a bit of texture and the option of subtle spice. Add the split peas to the pan, then pour in enough water to cover. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder.
So that is going to wrap it up with this exceptional food cornish monkfish goujons with sweet potato fondant and pea purée recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
