Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée. 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. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all To serve, divide the fried fish goujons equally among four serving plates.
Peel the potatoes and cut into thick chips (fries).
Place in a bowl of water until you're ready to cook them.
Remove from the heat, season with salt and pepper and stir in the mint.
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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. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all To serve, divide the fried fish goujons equally among four serving plates.
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Ingredients of Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- Prepare for Monkfish tail with bone taken out.
- You need 300 ml - tinned mushy peas.
- Need 2 of medium sweet potatoes.
- Require for Fennel herb for garnish.
- Require - Tarter sauce.
- Provide 250 ml of self raising flour.
- Prepare 1 sachet baking powder.
- Need 200 ml cold beer (non alcoholic optional).
- Need for Vegetable oil for frying.
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. However, this delicious puree shouldn't be limited to babies.
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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Once boiling, add the peas and turn the heat off. After about ten minutes, uncover and ice to shock the peas. Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids. It has a bit of texture and the option of subtle spice. Add the split peas to the pan, then pour in enough water to cover.
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