Hello everybody, it’s Louise, welcome to my recipe site. 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 food recipes. This time, I will make it a 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 simple, it is quick, it tastes yummy. It is appreciated by millions every day. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my entire life. They’re fine and they look fantastic.
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 get started with this recipe, we must first 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 can achieve 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
- Prepare 2 medium sweet potatoes
- Make ready Fennel herb for garnish
- Prepare Tarter sauce
- Make ready 250 ml self raising flour
- Get 1 sachet baking powder
- Get 200 ml cold beer (non alcoholic optional)
- Get Vegetable oil for frying
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. Baby Food BasicsCarnal Dish. sweet potatoes, olive oil, water, cinnamon.
Instructions 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.
Sweet Potato Fudge with Buttered Salted PecansSyrup and Biscuits. Duck With Sweet Potato Puree And Garlic PeasBlondelish. double cream, frozen peas, sweet potatoes, butter, stock. 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. I love all of Chef John's recipes, and fondant potatoes is no exception! While a bit decadent in terms of fat content, these potatoes make.
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