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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.
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To begin with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:
- Take Monkfish tail with bone taken out
- Make ready 300 ml tinned mushy peas
- Get 2 medium sweet potatoes
- Take Fennel herb for garnish
- Take Tarter sauce
- Prepare 250 ml self raising flour
- Get 1 sachet baking powder
- Prepare 200 ml cold beer (non alcoholic optional)
- Make ready Vegetable oil for frying
I've visited Albufeira a couple of times, firstly staying at the Hotel Real Bellavista Spa, then more recently at The Auramar Beach Resort just half a mile from the strip. 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. 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. Selection of Finger Sandwiches, Cakes, Scones, Cornish Clotted Cream, Local Preserves.
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.
Minted Pea Purée, Pickled Egg, Pickled Onion,Seaweed Mayonnaise. Sweet Potato, Spring Onion & Sweetcorn Rösti,Walnut Pesto, Pickled Onion & Smashed Heritage. 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. When golden, flip potatoes and add butter, garlic and rosemary.
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