How to Prepare Appetizing Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée. 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. Spoon a dollop of lemon mayonnaise on top of each portion. Try these fish goujons with tasty green pea purée and potato wedges for a great family meal.
Drizzle with the oil, season with a pinch of sea salt and toss to coat the chips in the oil. Toss in the peas and cook just until warmed through, then transfer to a food processor with the mint. Cook the peas with the mint in salted, boiling water until just tender but not soft. 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.
Ingredients of Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
- Prepare of Monkfish tail with bone taken out.
- Prepare 300 ml of tinned mushy peas.
- It’s 2 of medium sweet potatoes.
- You need of Fennel herb for garnish.
- Prepare of Tarter sauce.
- It’s 250 ml of self raising flour.
- It’s 1 sachet of baking powder.
- Prepare 200 ml of cold beer (non alcoholic optional).
- You need of Vegetable oil for frying.
Drain and refresh in very cold water. Purée the peas in a blender until very smooth, or push through a sieve. 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.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée instructions
- 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..
Sweet Potato Puree is a great first food for babies. However, this delicious puree shouldn't be limited to babies. 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.