Ultimate, Prepare Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Pure Very Delicious

Without fail recipe ultimate Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée easy, delicious, practical.

Good Evening all, at this time you get cook recipe Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée with 9 ingredients and 4 steps. Next this is how to make it, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée.

Ingredients all Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée #

1. Prepare : Monkfish tail with bone taken out.

2. Needed : tinned mushy peas.

3. Needed : medium sweet potatoes.

4. Needed : Fennel herb for garnish.

5. Needed : Tarter sauce.

6. Needed : self raising flour.

7. Prepare : baking powder.

8. Needed : cold beer (non alcoholic optional).

9. Prepare : Vegetable oil for frying.

If all material requirements Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Process Cooking 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..

4. .

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