Roasted Fish With Sweet Potato Wontons And Pea Purée Recipe

Name: Roasted Fish With Sweet Potato Wontons And Pea Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g sweet potatoes, peeled; 2 None shallots, peeled and chopped finely; 30 g butter; 200 g frozen peas; 1 tsp sugar; 50 ml dry white wine; 200 ml vegetable stock; 100 g double cream; 1 None red chilli pepper, seeded and chopped; 1 None egg, separated; 1 None lime, zested and juiced; 12 None won ton leaves; 400 ml oil for deep frying; 2 stems thyme; 2 stalks rosemary; 1 clove garlic, finely diced; 1/2 bunch coriander; 600 g monkfish fillet; 2 tbsp olive oil

Servings: persons

300 g sweet potatoes, peeled
2 None shallots, peeled and chopped finely
30 g butter
200 g frozen peas
1 tsp sugar
50 ml dry white wine
200 ml vegetable stock
100 g double cream
1 None red chilli pepper, seeded and chopped
1 None egg, separated
1 None lime, zested and juiced
12 None won ton leaves
400 ml oil for deep frying
2 stems thyme
2 stalks rosemary
1 clove garlic, finely diced
1/2 bunch coriander
600 g monkfish fillet
2 tbsp olive oil

1
Cook the sweet potatoes in boiling water for about 15-17 mins, until soft. To make the peas, melt the butter in a saucepan and saute the shallots. Add the peas and sprinkle them with sugar. Pour in the wine and stock, add the cream and simmer for about 5 mins. Season the mixture to taste, remove it from the stove and puree.
2
To make the wontons, drain the sweet potatoes and press them through a potato ricer. Season them with lime zest, salt, pepper, chili pepper and some of the lime juice. Whisk the egg white. Spread the wonton wrappers out on a clean surface. Spread the sweet potato mixture evenly in the middle of the wrappers. Brush the edges with egg white, then fold into triangles and pinch to seal. Heat the vegetable oil in a large saucepan and fry the wontons in batches for 2-3 mins, until golden brown. Remove from oil with a slotted spoon and drain on paper towels.
3
Heat the olive oil in a frying pan and fry the fish for 5 mins, turning. Add the garlic and herbs and season to taste. Remove the fish from the pan and slice it. Arrange on 4 plates with the wontons, herbs and pea puree.

1371

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 300 g sweet potatoes, peeled, 2 None shallots, peeled and chopped finely, 30 g butter, 200 g frozen peas, and more.

Yes, Roasted Fish With Sweet Potato Wontons And Pea Purée falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fish With Sweet Potato Wontons And Pea Purée

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