Monday, December 8, 2008

Brainfood - Oven baked bream-rolls, recipe

As for most of the people in Estonia (at least my age and older) (and I'd expect also in Sweden), Astrid Lindgren's books played a significant part in my socialization process :).
I think it was in "Meisterdetektiiv Kalle Blomkvist" (Kalle Blomkvist the Master Detective - and I just realized from Wikipedia, that for some insane reason in the English translation they've changed his name from Kalle Blomkvist to Bill Bergson - what a sacreligious thing to do), where the kid's had a discussion on the supposed benefits of eating fish. One of them claimed that eating fish supposedly makes you smart to which the other one ( I believe it was Anders) said, that the first one would clearly then need a smaller shark to meet the need.
Eating shark-meat is apparently deeply immoral in the modern world, as they're about to die out. Eating red fish that is so rich in the brain-powering omega fatty acids, can be a tricky thing, as they also often store mercury and other nasty tings in their fat cells, so one shouldn't indulge very often.
So more and more I try to test out our local and / or fresh water fish.
Bream is a very common fish in Estonia. It is the most common fish one can buy as smoked and it is very well loved. I had never bought and cooked it raw, so it was swimming in uncharted waters for me. Here's what happened.

Oven baked bream-rolls server with potato and white raddish mash (Ahjus k├╝psetatud latikarullid kartuli ja valgeredise p├╝reega):
serves 4

4 bream fillets
some fresh savory (Satureja hortensis L, e.k piprarohi)
3-4 strips of bacon
3-4 pieces of sundried tomato
freshly ground pepper
4-5 medium waxy potatoes
1/2 large white radish
some milk
a knob of butter
~100 gr sour cream
1-2 tbsp of marinated green capers

Preheat the oven to 170 C.
Fry the bacon and then drain the fat on some paper towels. Crumble it up into small pieces. Thinly chop the savory and the sun dried tomatoes and mix together.

Line an oven tin with some baking paper and lay out the fish fillets. Put some of the bacon-savory-sundried tomato mixture on each fillet (a generous table spoon) then add salt and pepper and roll up the fillets.
Put them in the oven.

Peel, cut and boil the potatoes and white radish. Drain the water, place the pot back on the hot stove without a lid so you get rid of all the water. Heat some milk and add it in, mash with a hand-masher. Add butter and salt and blitz with an electric beater. Season to taste with salt.

Chop the capers and mix them with the sour cream.

Serve with a fresh garden salad, place the bream-roll on top of the mash and add a generous dollop of the sour-cream and caper sauce.

This dish was surprisingly light. As I said before, smoked bream is often eaten here and in that form it is quite fatty. However what I didn't think of was that the fat is stored near the edges of the belly under the skin and the fillets are stripped of all that. So the actual meat of the fish was very light and actually not all that exciting. Luckily I had intuitively picked a strong-tasting filling which with the caper-sauce saved the day.
Also - beware of the small bones.
So a pretty looking, light and healthy dinner option but not something to impress your guests with.

1 comment:

lisaiscooking said...

This looks great. The sauce with capers looks delicious, and that's a very pretty plate!