Recipe of Any-night-of-the-week Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, cornish monkfish goujons with sweet potato fondant and pea purée. It is one of my favorites. This time, I will 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 popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

Steps 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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