450 g (1 lb) cod fillets
Lemon juice
1 bay leaf
Slice of onion
6 peppercorns
2 tablespoons 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 tablespoon chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp tomato puree
Salt and pepper
225 g (8 oz) fresh pasta, cooked
2 tablespoons sour cream, or natural yogurt |
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1. 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°CUP (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 cod on top. Coat with the paprika sauce, and spoon over the
sour cream, or yogurt, to serve.
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