Coley Steaks with Paprika Sauce
The paprika in this recipe compliments the fish and adds a smokey undertone throughout the dish which we are sure you will enjoy!
- 4x 200g, Coley Steaks
- Lemon juice
- 1 bay leaf Slice of onion
- 6 peppercorns
- 2 tbsps butter
- 60 g (2 oz) button mushrooms, trimmed and sliced
- 1 small red pepper, seeded and sliced
- 1 shallot, finely chopped
- 2 tsps paprika
- 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 pasta, cooked
- 2 tbsps sour cream
- Cut the fish into 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.
5. Arrange the hot, cooked pasta on a serving plate and place the cod on top. Coat with the paprika sauce, and spoon over the sour cream, or yogurt, to serve.