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.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée 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.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make 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 little bit tasty. This will be really delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most favored of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They're fine and they look fantastic. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I've loved my entire life.

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.

To begin 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:

{Make ready of Monkfish tail with bone taken out.
{Make ready 300 ml of tinned mushy peas.
{Get 2 of medium sweet potatoes.
{Prepare of Fennel herb for garnish.
{Make ready of Tarter sauce.
{Make ready 250 ml of self raising flour.
{Take 1 sachet of baking powder.
{Make ready 200 ml of cold beer (non alcoholic optional).
{Prepare of Vegetable oil for frying.

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Steps 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..
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Once boiling, add the peas and turn the heat off. After about ten minutes, uncover and ice to shock the peas. Sweet Potato Puree shouldn't be limited to babies. Stock some in your freezer to add extra nutrition, flavour and texture to oatmeal, sauces or baked goods. Sweet Potato Puree is a great first food for babies.

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