Peixe na Telha
Fish served on a tile
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sabor de Búzios
Peixe na Telha's origins are rooted in Minas Gerais, a landlocked state in Brazil known for its rich culinary traditions that blend Indigenous, African, and Portuguese influences. The use of a terracotta tile reflects the region's history with mining and pottery, while the dish itself evolved as a way to cook fresh fish, readily available from the state's many rivers, in a practical and visually appealing manner.
Peixe na Telha is not only a culinary delight but also a cultural symbol, particularly within Minas Gerais. It showcases the region's ability to blend diverse culinary traditions into a single, distinctive dish that represents hospitality and conviviality.
Regional Identity
Peixe na Telha is strongly associated with Minas Gerais cuisine, often appearing on restaurant menus specializing in regional dishes. It is a source of local pride and culinary identity.
Celebratory Dish
While it can be enjoyed any time, Peixe na Telha is frequently served at special occasions, family gatherings, and celebrations, symbolizing abundance and togetherness.
Artisanal Presentation
The use of a terracotta tile not only imparts flavor but also contributes to the dish's visual appeal. The rustic presentation emphasizes the handmade nature of the cuisine and adds to the overall dining experience.
Peixe na Telha presents a harmonious blend of fresh seafood, creamy sauces, and aromatic vegetables. The dish emphasizes the natural flavors of the fish, enhanced by the smoky notes imparted from cooking on the tile.
The core flavor profile hinges on the freshness of the fish, typically white fish like sea bass or tilapia. The fish is usually seasoned simply with salt, pepper, and lime juice. The accompanying sauce often features coconut milk or cream, tomatoes, onions, garlic, bell peppers, and cilantro. Dende oil, an African-influenced ingredient, sometimes contributes a unique, rich flavor and color. Vegetables like potatoes, tomatoes, and onions are often layered beneath the fish, adding depth and sweetness as they caramelize during cooking.
Tile Preparation
Before using the terracotta tile for the first time, cure it by soaking it in water for several hours or overnight. This helps prevent cracking and ensures even heat distribution. Some cooks also recommend lightly oiling the tile before use.
Fish Selection
Opt for firm, white-fleshed fish that can withstand the high heat of the tile. Sea bass, tilapia, or even salmon work well. Ensure the fish is fresh for the best flavor.
Layering Technique
Layering the vegetables correctly is key to preventing the fish from drying out. Place the sturdiest vegetables (like potatoes) closest to the tile, and layer the more delicate vegetables (like tomatoes) closer to the fish. This creates a moist and flavorful base.
Sauce Consistency
The sauce should be thick enough to coat the fish and vegetables without being too heavy. Adjust the consistency by adding more coconut milk or cream if needed. Avoid overcooking the sauce, as it can become too thick and separate.
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