Step-by-Step Guide to Prepare Speedy Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way 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 bit unique. This is gonna smell and look delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to 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 it.

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

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

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.

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