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.. fishy grass tale from TGT..

Anyone eaten or know anything about grassy stuff called Agretti, commonly known as Monks beard?  I'll wax on (but just for local foodies)So I was ordering a “nice fish” for 3 from John in Covent Garden Fishmongers.  Either a Cornish black bream, a red mullet, a gurnard, a John Dory, a brill or a turbot.  Left him to make the choice – a bit under 2 kilos (we're greedy)  - with samphire obviously,,“No samphire Stu – gone out of season”.“Bugger”, says I, planning a real treat for the girls.“Leave it with me,” he replies.  “I know something you'll like.”So I picked the treat up..It was a turbot.  Or may have been a brill, I can never tell the difference.  And two big bunches of grassy stuff which he got from the posh greengrocer next door.  “It's monks beard Stu - treat it like samphire, you'll love it.”Boy was John right!For years, we always did asparagus with fish.  Chips occasionally but more often boiled baby new potatoes and usually buttered leeks.Then delinquent daughter discovered beurre blanc sauce (butter, muscadet and white wine vinegar and shallots) – so out went the chips (except with fried fish).Thus this feast was the wonderful fish, new potatoes, leeks, oodles of french butter sauce – plus monks beard.This Italian grassy stuff (not cheap but well worth an occasion) took time to clean and cut but was easy and quick to cook.   Scored a massive ten.Recommended..

Stuart Kerr ● 2051d7 Comments ● 2048d