Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my entire life. They’re fine and they look fantastic.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites food recipes. This time, I am going to make it a little bit unique.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Make ready Monkfish tail with bone taken out
- Prepare 300 ml tinned mushy peas
- Prepare 2 medium sweet potatoes
- Make ready Fennel herb for garnish
- Get Tarter sauce
- Prepare 250 ml self raising flour
- Prepare 1 sachet baking powder
- Prepare 200 ml cold beer (non alcoholic optional)
- Take Vegetable oil for frying
Garnish with popcorn, micro coriander and popcorn shoots. Now, if the monkfish doesn't command prices equal to lobster, it exceeds it, making monkfish a delicious indulgence for restaurant diners and home cooks. When golden, flip potatoes and add butter, garlic and rosemary. A beautifully sticky Japanese dish served with plain rice.
Steps 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.
When golden, flip potatoes and add butter, garlic and rosemary. A beautifully sticky Japanese dish served with plain rice. Today, I'm gonna show you how to make a special dish, lemon butter baked salmon. This time, I am going to make it a little bit unique. Lemon butter baked salmon is one of the most favored of current trending foods on earth.
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