Umami recipes: fish options to celebrate Easter | Press

São Paulo, March 2016 – During the traditional Easter lunch, many people look to fish as an alternative to red meat consumption. They are the main stars before the chocolate eggs are opened. But how to choose the best fish for the menu? To help those who value creativity and flavor when preparing dishes, the Umami Committee presents two recipes to bring the whole family together: Salmon with vegetables and Saint Peter with capers.

In addition to being traditionally associated with Lent – the 40 days preceding Easter – fish contain glutamate, which provides the umami taste, one of the five basic tastes of the human palate. Foods with this taste are responsible for prolonging flavor and increasing salivation, which helps with food acceptance and the swallowing process. To add more Umami-rich foods to these dishes, the tip is to include tomatoes, corn, and mushrooms.

Find more recipes at portalumami.com.br 

Salmon with Vegetables

Ingredients:

• 1 kg thick skinless salmon fillets
• Juice of 1 lemon (30 ml)
• 1 and a half teaspoons salt (6 g)
• 1 cup cauliflower florets (70 g)
• 1 cup broccoli florets (70 g)
• 1 medium carrot, sliced (160 g)
• 10 green beans, cut into 3 pieces (100 g)
• 4 tablespoons olive oil (32 g)
• 4 tablespoons sliced green onions (16 g)

Preparation method:

1. Season the fish with lemon juice and 1 teaspoon of salt, and let it marinate in the refrigerator for at least 15 minutes.
2. Place each fillet on a piece of aluminum foil (30 x 25 cm).
3. Cover with the vegetables and drizzle each with 1 teaspoon of the marinade and 1 teaspoon of olive oil mixed with the remaining salt.
4. Seal the packets tightly, leaving some space inside for air circulation, and bake in a preheated medium oven (180°C) on a baking sheet for about 30 minutes, or until the vegetables are tender.
5. Sprinkle with green onions and serve immediately on individual plates.

Yield: 4 servings
Preparation time: 50 minutes

Saint Peter Fish with Capers

Ingredients:

• 500 g Saint Peter fish fillets
• Half teaspoon salt
• Half teaspoon monosodium glutamate
• 5 tablespoons all-purpose flour
• 3 tablespoons unsalted margarine
• Juice of 1 lemon (30 ml)
• 2 tablespoons capers, soaked

Preparation method:

1. Season the fish fillets with salt and monosodium glutamate. Coat them with flour.
2. In a medium skillet, add the margarine and heat over high heat until melted.
3. Add the fillets and fry for 3 minutes on each side, or until golden brown.
4. Mix the lemon juice with the capers, drizzle over the fillets, and serve immediately.

Chef’s tip: “To soak” means to rehydrate or soften a dry food, or to remove impurities or excess salt from foods by leaving them “soaking” in cold water.

Yield: 4 servings
Preparation time: 20 minutes

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for a few minutes after eating. To learn more, visit portalumami.com.br.