Rock salmon is a firm, succulent fish, which should be used more often than it is. It is ideal for use in kebabs or fish casseroles, and in this recipe it is complemented magnificently by the creamy paprika sauce.
450 g (1 lb) rock salmon fillets
Lemon juice
1 bay leaf
Slice of onion
6 peppercorns
30 g (1 oz) butter
60 g (2 oz) button mushrooms, trimmed and sliced
1 small red pepper, seeded and sliced
1 shallot, finely chopped
2 tsps paprika pepper
1 clove garlic, crushed
30 g (1 oz) plain flour
280 ml (1/2 pint) milk
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp tomato puree Salt and pepper
225 g (8 oz) fresh pasta, cooked
2 tbsps sour cream, or natural yoghurt
Lemon juice
1 bay leaf
Slice of onion
6 peppercorns
30 g (1 oz) butter
60 g (2 oz) button mushrooms, trimmed and sliced
1 small red pepper, seeded and sliced
1 shallot, finely chopped
2 tsps paprika pepper
1 clove garlic, crushed
30 g (1 oz) plain flour
280 ml (1/2 pint) milk
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp tomato puree Salt and pepper
225 g (8 oz) fresh pasta, cooked
2 tbsps sour cream, or natural yoghurt
method
1. Cut the rock salmon into 2.5 cm (1 inch) chunks. Put these into an ovenproof dish with the lemon juice, bay leaf, onion, peppercorns and just enough water to cover. Cover with a lid and poach for about 10 minutes in a preheated oven, 180°C/350°F/Gas Mark 4.
2. Melt the butter in a saucepan and stir in the mushrooms, pepper, shallot, paprika and garlic. Cook gently, until the pepper begins to soften.
3. Stir the flour into the mushrooms and peppers. Gradually add the milk, stirring until the sauce has thickened.
4. Remove the fish from the dish and strain off the liquor. Stir enough of this liquor into the pepper sauce to make it of coating consistency Add the parsley, thyme and tomato puree to the sauce and simmer for 2 - 3 minutes. Season to taste.
5. Arrange the hot, cooked pasta on a serving plate and place the rock salmon on top. Coat with the paprika sauce, and spoon over the sour cream, or yoghurt, to serve.
2. Melt the butter in a saucepan and stir in the mushrooms, pepper, shallot, paprika and garlic. Cook gently, until the pepper begins to soften.
3. Stir the flour into the mushrooms and peppers. Gradually add the milk, stirring until the sauce has thickened.
4. Remove the fish from the dish and strain off the liquor. Stir enough of this liquor into the pepper sauce to make it of coating consistency Add the parsley, thyme and tomato puree to the sauce and simmer for 2 - 3 minutes. Season to taste.
5. Arrange the hot, cooked pasta on a serving plate and place the rock salmon on top. Coat with the paprika sauce, and spoon over the sour cream, or yoghurt, to serve.
serving amount
serves 4
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