Rock Salmon in Paprika Sauce

rock salmon in parpika sauce

Rock Salmon in Paprika Sauce

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Servings: 4
Calories: 471


  • 1 lb rock salmon fillets
  • Lemon juice
  • 1 bay leaf
  • Slice of onion
  • 6 peppercorns
  • 1 oz butter
  • 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
  • 1 oz plain flour
  • 1/2 pint milk
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 1 tsp tomato puree Salt and pepper
  • 8 oz fresh pasta cooked
  • 2 tbsps sour cream or natural yoghurt


  • 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.
  • Melt the butter in a saucepan and stir in the mushrooms, pepper, shallot, paprika and garlic. Cook gently, until the pepper begins to soften.
  • Stir the flour into the mushrooms and peppers. Gradually add the milk, stirring until the sauce has thickened.
  • 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.
  • 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.
Calories: 471 kcal
Carbohydrates: 44 g
Protein: 33 g
Fat: 18g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 128 mg
Sodium: 150 mg
Potassium: 923 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1922 IU
Vitamin C: 41 mg
Calcium: 111 mg
Iron: 4 mg
Ingredients Fish & Seafood, Salmon
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