Reference to Cooking 5-Star Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

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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 cook cornish monkfish goujons with sweet potato fondant and pea purée you need 9 ingredients and 4 steps. Here is how you cook it.

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

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

After readying the materials, now you are good to make your appetizing Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée by following the procedures below:

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. .

Then, infused with aromatic sweetness, they're puréed with creamy mascarpone Sweet Potato Purée. This classic German holiday fruit and spice cookie recipe uses honey to provide a soft and chewy texture. 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.

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

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