Hello everybody, it is Sophie, welcome to our recipe site. Today, we’re going to prepare a special dish, cornish monkfish goujons with sweet potato fondant and pea purée. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most popular of current viral meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Prepare Monkfish tail with bone taken out
2. Make ready 300 ml tinned mushy peas
3. Prepare 2 medium sweet potatoes
4. Prepare Fennel herb for garnish
5. Make ready Tarter sauce
6. Prepare 250 ml self raising flour
7. Take 1 sachet baking powder
8. Prepare 200 ml cold beer (non alcoholic optional)
9. Take 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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