Hey everyone, it's me, Dave, welcome to my 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 am going to make it a little bit unique. This will be really delicious.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is one of the most well liked of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée is something which I have loved my whole life. They're fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have cornish monkfish goujons with sweet potato fondant and pea purée using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:

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

Instructions 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..
4. .

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