Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée. 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.
Spoon a dollop of lemon mayonnaise on top of each portion.
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.
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.
Ingredients of Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
- Prepare of Monkfish tail with bone taken out.
- It's 300 ml of tinned mushy peas.
- Prepare 2 of medium sweet potatoes.
- It's of Fennel herb for garnish.
- It's of Tarter sauce.
- Prepare 250 ml of self raising flour.
- Prepare 1 sachet of baking powder.
- You need 200 ml of cold beer (non alcoholic optional).
- Prepare of Vegetable oil for frying.
Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water. Purée the peas in a blender until very smooth, or push through a sieve. 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.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée instructions
- 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..
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I love all of Chef John's recipes, and fondant potatoes is no exception! Baby Food BasicsCarnal Dish. sweet potatoes, olive oil, water, cinnamon. 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. Sweet Potato Puree shouldn't be limited to babies.
