I’m now part of a programme called Tesco Orchard which is a consumer testing programme, and it was not too long after joining that Tesco sent me a coupon to try out their fresh fish counter.
I sent Mr B off to our local Tesco (Inverness has 4 branches!) to find some fish for a weekday dinner. Mr B likes to experiment in the kitchen, so I knew he would find something interesting to try. He had a look at the offers and spoke to the fishmonger who was very helpful in recommending fish to try and how to prepare it. I wasn’t aware that Tesco fishmongers go through a 6 month study programme after their initial training – so they really are knowledgeable!
Mr B picked a Monkfish tail (we had a £4 coupon from Tesco which meant we paid less than £2 for just under 1/2 kilo of fish) and made a lovely dish. I was taking notes as he was cooking so am able to share the recipe below. Monkfish has the texture of a really meaty prawn (but obviously is a lot bigger!) and we will definitely be getting it again.
- 1 monkfish tail - remove bone and cut into four fillets
- 25g butter
- 1 yellow pepper, deseeded and cut into three equal sized pieces.
- 12 cherry tomatoes
- 3 shallots, peeled and finely chopped
- 5 cloves of garlic, peeled and finely chopped
- 50ml white wine
- 3 tsps fresh coriander
- 3 tsps fresh parsley
- ¼ tsp chilli flakes
- 300g white potatoes (a variety suitable for mashing)
- 25g butter for mashing potatoes
- A splash of milk
- Chopped romaine lettuce leaves
- 1 leek, sliced
- 1 nectarine, chopped
- 1 plum, chopped
- 5cm cucumber,cut into julienne strips
- seasoning to taste
- On a dry hot griddle pan, grill your pepper. Keep turning the pepper until lightly chargrilled.
- Meanwhile put the tomatoes in a bowl and cover with boiling water for 30 seconds. Drain, cover with cold water and then peel. Once the tomatoes have been peeled, peel the pepper and chop into small pieces.
- In a frying pan over a gentle heat with a drop of olive oil added, saute the garlic, chilli and shallots until softened. Add in the white wine, tomatoes, peppers, and fresh herbs, and cook until reduced.
- Meanwhile, boil your potatoes. While these are boiling, heat the same griddle pan you used for the peppers, and melt 25g butter. Add your monkfish tail fillets and cook on a medium-high heat until golden brown, then turn over and cook for a further two minutes.
- Drain and mash your potatoes with the butter and milk if desired, and season. Cover or keep warm in the oven.
- In a small pan, melt butter and add in the prepared leek, nectarine, plum and cucumber, saute until soft and the juices have been absorbed.
- To assemble, add your warm leek and fruit mix to romaine leaves in a bowl, and on separate plates, add the monkfish and salsa on top of a generous pile of mash.
- Enjoy (with the rest of the white wine that you opened for the salsa perhaps!)
I received a free coupon from Tesco Orchard to use at the Tesco fish counter in exchange for sharing my opinions of the product I tried.