Name: Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
Ingredients: Monkfish tail with bone taken out; 300 ml tinned mushy peas; 2 medium sweet potatoes; Fennel herb for garnish; Tarter sauce; 250 ml self raising flour; 1 sachet baking powder; 200 ml cold beer (non alcoholic optional); Vegetable oil for frying

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Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée

To make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée you only need 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée :

Use Monkfish tail with bone taken out.

Prepare tinned mushy peas.

Prepare medium sweet potatoes.

You need to prepare Fennel herb for garnish.

You need to prepare Tarter sauce.

You need self raising flour.

Use baking powder.

You need cold beer (non alcoholic optional).

Use Vegetable oil for frying.

Short Tips:

Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

instructions :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..

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