I’m not going to lie, I LOVE an event, especially if there is food involved. So when Aldi invited me down to the Good Housekeeping Institute (somewhere I’ve walked past a million times and have always wanted to go in), I thought Holy Shrimp! This Scampi happening! (Yes, settle in for as many fish puns I can get in).
So here’s the ofishal lowdown on the Aldi fish
Fresh fish can be so expensive, and seem like a pain in the bass to cook, so it’s awesome that Aldi has just released four new lines in its core range of chilled fresh fish products. Don’t be Koi, and try them out. The range includes:
- Fresh Tuna Steak – £3.99, 220g (That’s two steaks).
- Monkfish Tails – £3.99, 200g (Two steaks – not tail-like at all, which I think sounds a little off putting).
- Seabass Fillets – £2.79, 180g (Two fillets)
- Seabass Fillets with rocket and pesto butter – £2.79, 200g (Same size fillets, but with two bits of pesto butter which is why this pack weighs more – same price though, which is nice!)
I got to meet the fish buyer (David) and quizzed him of course, and the big thing I took away from it is that low price doesn’t mean unsustainable or bad quality. In fact, Aldi actually bought its own fishing boats so they can get their own monkfish, as no-one else in the UK does it in fresh packs like that. I also really liked how they give the suppliers a fair deal, by not being as greedy as other supermarkets (and being as efficient as possible, so don’t have to charge as much to make a profit).
The ‘Fish Friday’ tasting
So got to the venue and it was tipping down outside, and was handed a glass of white wine at the which is probably the best way to cheer me up! The institute is basically a foodie’s dream, with more ovens that is possibly needed, and set up like a restaurant.
The dishes we sampled were prepared live by Ian Haste, who is a regular presenter and chef from Jamie Oliver’s Food Tube (he wasn’t giving me any Jamie dirt), and the food was amazing!
If you fancy making what I ate (I recommend it), you don’t have to be a brain sturgeon (tenuous I know) here are the recipes:
Tuna steak with a fresh mango salsa
1/4 x Red onion
1/4 x Cucumber
1 x Tsp Olive Oil
4-5 Cherry Tomatoes
1 x Mango
2 x Tuna steaks
1/2 x Lime
Lightly season the tuna steak with a mixture of salt, pepper and olive oil then sear either side on a griddle pan for two minutes. Thinly slice the mango into strips around 2cm in width and griddle alongside the fish.
Finely chop 1/4 of red onion, 1/4 a deseeded cucumber and small cherry tomatoes and mix together with a teaspoon of olive oil and a squeeze of fresh lime. If coriander is available, mix a few sprigs in as well.
Serve with a tablespoon of the salsa a layer of the mango and top with the fish.
Mediterranean tray Roasted Sea Bass
2 x Seabass Fillets
2 x Sprigs Rosemary
2 x Potatoes Medium Sized
1 x Red or Yellow Pepper
1 x Handfull Olives if available
1 x Tablespoon olive oil
Pinch Salt & Pepper
Slice the potatoes and lemon into circles and arrange on a non-stick pan, de-seed and cut the pepper into inch wide strips, also arrange on the tray. Drizzle with half the oil, 2 sprigs rosemary a pinch of salt, pepper and mix together. Bake at 200c for 20 minutes or until starting to brown.
Lay the fish onto of the vegetables and top with the roasted lemon, drizzle with a little oil and add halved olives, back for a further 8-9 minutes.
Serve with the fish on top of the veg.
Roasted Monkfish Tails with Spinach Crushed Potatoes
2 x Monkfish Tails
2 x Tbs Olive Oil
Salt & Pepper
7-8 New potatoes
Boil the new potatoes in salted water until they fall from a knife when inserted into the potato.
Meanwhile, season the fish with a pinch of salt and pepper, add 1/2 tbs of olive oil to a hot pan and sear the fish for around 3-4 minutes. Add the pan to the oven and cook for a further 8-9 minutes or until cooked through but still soft.
Drain the potatoes and add a handful of spinach to the pan, put the lid back on for the spinach to wilt (2-3 mins), add 1 tbs olive oil, salt & pepper and lightly crush the potatoes against the side of the pan, do not over crush!.
Serve the fish on top of the potatoes along with any juices from the fish pan and a drizzle of olive oil. If balsamic vinegar is available, drizzle this around the fish.
Seabass fillets in a (Rocket and Pesto Butter) with a Crispy Savoy Cabbage, bacon and onion salad.
2 x Seabass Fillets
1 x Sliced Onion
50g x Butter
1 x savoy cabbage
150ml x boiling water
150 – 200g Smoked bacon
Add the fish to a pan and roast for 10-12 minutes or until cooked through but still soft.
Meanwhile, add the sliced onion and fry in the butter until beginning to soft (around 3 mins) then add the bacon (cut into lardons) and fry until golden.
Add the sliced cabbage and boiling water, put on a lid and allow cooking at a lowered heat for 5-6 mins.
You’re looking to get colour on the cabbage but without making it too soft and over coloured.
Serve with the fish on top or to the side.
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