Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
RECIPES FROM MY TRAVELS @Rfmt_1871
This is a twist on the traditional fish and chip supper. #MYCOOKBOOK15
Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée
This is a twist on the traditional fish and chip supper. #MYCOOKBOOK15
Cooking Instructions
- 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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I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory
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