Powen (or is it whitefish, I have no idea, how to pick the right name for the particular variety available in Estonia) is a "famous" fish in Estonia. There is a legendary old movie, where one character says to another: "I love you as much as I love powen-fish".
Usually you can get it smoked, and it's heavenly. But last week the supermarkets had gotten a batch of fresh powen, so I tried to make that. The results were, as to be expected, very nice. It is a truly marvelous fish, albeit a bit bony.
Oven powen with a Meditteranean twist:
1 powen (whole fish), cleaned, de-scaled
For the taste-paste:
1/3 red bell pepper, chopper
10 Kalamata olives, pitted, chopped
1 tsp olive oil
1 onion, chopped
4 slices of Parma, cut up
small chunk of Parmesan, shaved up
1/2 fresh cauliflower
4 medium potatoes
knob of butter
1 baby zucchini, sliced
freshly ground salt and pepper
olive oil and Balsamico to drizzle
Wash the fish in cold water and get rid of the scales under running water (this way they don't end up all over the place so you can find them (say in your hair) a day later).
Prepare the taste-paste. Fry the onions until golden, add the bell-pepper and olives. Transfer into a food processor, add the olive oil, the Parma and the Parmesan and blitz.
Smear the fish's inside with the paste generously and pat some one both sides. Wrap in tinfoil and bake in the oven for ~25 min.
Prepare the potato- cauliflower mash, season the zucchini slices (laid out on an oven pan over a strip of baking paper) and drizzle with olive oil and Balsamico. Put in the oven (using the fan) for about 10 min.
We had some friends over and almost everyone went for seconds.
The picture is by my friend Rene.