Simple Step to Serving Tasty Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

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Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

We hope you got benefit from reading it, now let’s go back to cornish monkfish goujons with sweet potato fondant and pea purée recipe. You can cook cornish monkfish goujons with sweet potato fondant and pea purée using 9 ingredients and 4 steps. Here is how you do it.

Below are the ingridients that are needed to produce a appetizing Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:

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

Ready with the ingridients? Below are the steps on cooking 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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