Step-by-Step Guide to Make Award-winning Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cornish monkfish goujons with sweet potato fondant and pea purée. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Divide the sweet potatoes between two large baking trays. 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. Season with salt and pepper and pulse until coarsely.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:

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

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 over. Season, to taste, with salt and freshly ground black pepper. To serve, divide the fried fish goujons equally among four serving plates. Homemade Cornish Pasty with Steak, Sweet Potato and Butternut Squash.

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.

To serve, divide the fried fish goujons equally among four serving plates. Homemade Cornish Pasty with Steak, Sweet Potato and Butternut Squash. They are easier to prepare than you think. For those of you, who don't know what they are, Cornish pasties are savoury hand pies filled with steak and potatoes. They originate from Cornwall and are often associated with.

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