Roasted Fish With Sweet Potato Wontons And Pea Purée - cooking recipe

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

Preparation

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.
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 puree.