Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cornish monkfish goujons with sweet potato fondant and pea purée. It is one of my favorites. For mine, 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 well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Get tinned mushy peas
3. Take medium sweet potatoes
4. Get Fennel herb for garnish
5. Take Tarter sauce
6. Prepare self raising flour
7. Make ready baking powder
8. Prepare cold beer (non alcoholic optional)
9. Make ready 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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