- 300 grams sweet potatoes (peeled)
- 2 shallots (peeled and chopped finely)
- 30 grams butter
- 200 grams frozen peas
- 1 teaspoon sugar
- 50 milliliters dry white wine
- 200 milliliters vegetable stock
- 100 grams double cream
- 1 chilli pepper (seeded and chopped)
- 1 egg (separated)
- 1 lime (zested and juiced)
- 12 leaves (won ton)
- 400 milliliters oil (for deep frying)
- 2 stems thyme
- 2 stalks rosemary
- 1 clove garlic (finely diced)
- 1/2 bunch coriander
- 600 grams monkfish fillet
- 2 tablespoons olive oil
- 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 sauté 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 purée.
- 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.
- 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 purée.
|Calories1360Calories from Fat1100|
|% DAILY VALUE|
|Calories from Fat1100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.