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Monkfish is great for goujons, or 'scampi' in this case, because of its firm, meaty texture. In this beer battered monkfish recipe, Pete Biggs uses lager for the batter, the bubbles creating a wonderfully crisp texture, and serves up the scampi with a heavenly wild garlic mayonnaise. Slices of sweet potato cooked in the oven (time saving as you don't have to stand over a hob) but with that comforting fried texture and taste.
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Take Monkfish tail with bone taken out
- Take 300 ml tinned mushy peas
- Prepare 2 medium sweet potatoes
- Prepare Fennel herb for garnish
- Take Tarter sauce
- Take 250 ml self raising flour
- Make ready 1 sachet baking powder
- Take 200 ml cold beer (non alcoholic optional)
- Take Vegetable oil for frying
Spoon the crushed potatoes on to four warmed plates and put the monkfish on top. Put your thumb over the top of the bottle of extra-virgin olive oil and drizzle a little of it around the outside. When golden, flip potatoes and add butter, garlic and rosemary. Sous vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles..
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.
Pan-roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce. by Andrew MacKenzie. Breasts of quail with pea purée, pancetta and marjoram jus. by Mark Dodson. Here are two lovely little dishes that remind me of my visits over the years. Cornish Monkfish Goujons with Sweet Potato Fondants topped with Tartare sauce & Pea Purée and also Cornish Scallops Pan Fried with Lemon & Chive Butter Served On A Fennel and Cucumber Salad with Peas and Apple Purée with Black Pudding Crumbs. See More Here are two lovely little dishes that remind me of my visits over the years.
Above is how you can cook dinner cornish monkfish goujons with sweet potato fondant and pea purée, very straightforward to make. Do the cooking levels appropriately, loosen up and use your coronary heart then your cooking shall be delicious. There are lots of recipes that you would be able to try from this website, please discover what you want. If you happen to like this recipe please share it with your mates. Glad cooking.
