Reference to Preparing Extraordinary Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
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To make an unforgettable Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée, here are the components required:
- Prepare of Monkfish tail with bone taken out.
- Provide 300 ml of tinned mushy peas.
- You need 2 of medium sweet potatoes.
- You need of Fennel herb for garnish.
- Prepare of Tarter sauce.
- Use 250 ml of self raising flour.
- Get 1 sachet of baking powder.
- Provide 200 ml of cold beer (non alcoholic optional).
- You need of Vegetable oil for frying.
After preparing the components, next you are ready to make your 5-star Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée by following the instructions on this section:
- 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..
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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. I love all of Chef John's recipes, and fondant potatoes is no exception! While a bit decadent in terms of fat content, these potatoes make.
Recipe : Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
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