Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my whole life. They’re fine 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.

To begin with this recipe, we must prepare a few components. You can have cornish monkfish goujons with sweet potato fondant and pea purée using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:

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

Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water. Purée the peas in a blender until very smooth, or push through a sieve. Once boiling, add the peas and turn the heat off.

Instructions to make 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.

After about ten minutes, uncover and ice to shock the peas. Sweet Potato Puree shouldn't be limited to babies. Stock some in your freezer to add extra nutrition, flavour and texture to oatmeal, sauces or baked goods. Sweet Potato Puree is a great first food for babies. However, this delicious puree shouldn't be limited to babies.

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