Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my entire life.
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 particular recipe, we have to first prepare a few components. 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:
- Take Monkfish tail with bone taken out
- Take 300 ml tinned mushy peas
- Take 2 medium sweet potatoes
- Prepare Fennel herb for garnish
- Make ready Tarter sauce
- Take 250 ml self raising flour
- Get 1 sachet baking powder
- Get 200 ml cold beer (non alcoholic optional)
- Make ready Vegetable oil for frying
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.
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.
Once boiling, add the peas and turn the heat off. After about ten minutes, uncover and ice to shock the peas. 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.
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