Hello everybody, it is John, 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. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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. Spoon a dollop of lemon mayonnaise on top of each portion.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my entire life.
To begin with this recipe, we must 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:
- Get Monkfish tail with bone taken out
- Get 300 ml tinned mushy peas
- Take 2 medium sweet potatoes
- Take Fennel herb for garnish
- Take Tarter sauce
- Make ready 250 ml self raising flour
- Make ready 1 sachet baking powder
- Get 200 ml cold beer (non alcoholic optional)
- Make ready Vegetable oil for frying
Monkfish, Bacon and Green Pea Jaffle Recipe Collect this Monkfish, Bacon and Green Pea Jaffle recipe by Breville. The magical San Juan night was three days ago and, as usual, I did not manage to prepare the traditional Catalan, sweet coca; being prepared specially for the night. Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids.
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.
The magical San Juan night was three days ago and, as usual, I did not manage to prepare the traditional Catalan, sweet coca; being prepared specially for the night. 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. 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.
So that is going to wrap it up with this special food cornish monkfish goujons with sweet potato fondant and pea purée recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
