Ingredient of the month- Umami Taste No 5

Well folks, it's been a long time coming, but I finally got my grubby mitts on a tube of Umami Paste! 

Thank goodness for Selfridges Food Court, Birmingham!

All I can say is, Laura Santtini- you're a genius! How can something so simple, not have been done already? It seems stupid that no one's thought about combing these essential flavours (including anchovy and porcini) together in a concentrate before.

How has Classic Italian cuisine survived for so long without this revolutionary paste? 

This essence of 'Umami' or deliciousness, peps up any meal, but be warned, a little goes a long way!

Santtini has created quite a stir in my book with her quirky kitchen 'alchemy' range, adding a touch more of the mad-scientist approach to cooking. I simply wanted to buy all her products, I think I need to pace myself though- I draw the line at a Chilli flavoured Gold spray!

And so with that in mind, I give you my recipe for a simple Umami Seabass with Sauteed Potato.

Umami Seabass with Sauteed Potato

8x Charlotte New Potatoes (cut into chunks)

A good pinch of salt

Boiling water

1x Tin Plum Tomatoes

8x Black (pitted) Olives (plus 2x extra sliced)

A good glug of Olive Oil

1 Teaspoon Lemon Juice

1/2 Teaspoon Umami Taste No 5

1/2 Teaspoon Dried Basil

2x Large Seabass Fillets

A hunk of French Bread

1 Tablespoon Butter

1x Clove of garlic (crushed)

1/2 Teaspoon Dried Parsley

1. Pre-heat the oven to 200 degrees
2. Line a tray with greaseproof paper and place the Seabass fillets skinside down
3. Chop the plum tomatoes and add to a blender jug along with the olives, lemon juice, umami paste, a splash of olive oil and the basil. 
4. Blend until ingredients are mixed.
5. Season the fish and arrange the tomato mix on top of the fillets.
6. Arrange the olives on top and drizzle with a little olive oil. Place in the oven.
7. Boil the potatoes in a large pan of salted water (until a knife can just about stick into them, then drain)
8. Mix the butter, garlic and parsley together in a bowl
9. Slice the bread into medium size wedges and spread the garlic butter generously on top
10. Place on a baking tray in the bottom of the oven
11. About 10 minutes before serving, heat 1 tbsp olive oil in a frying pan (until very hot)
12. Add the drained potatoes and continue stirring until an even colour is achieved
13. For a bit more luxury, I added a dash of truffle oil to the potatoes towards the end of their cooking time
14. Season the potatoes and drain on kitchen towel (for extra crispness)
15. Serve with green beans to the one you love (serves 2!)