#SCGS Grilled Silver Kob with Creamy Paprika Sauce
#SCGS Grilled Silver Kob with Creamy Paprika Sauce
Ingredients
Fish
3 Tbsp (45 ml) Olive oil
2 Tbsp (30 ml) Seven Colours Grill Seasoning™
2 Garlic cloves, finely chopped
1 tsp (5 ml) Lemon zest
¼ cup (60 ml) Lemon juice
2 Medium silver kob
Creamy Paprika Sauce
2 Tbsp (30 ml) Butter
1 Onion, diced
2 Tbsp (30 ml) Smoked paprika
1 Tbsp (15 ml) Tomato paste
½ cup (125 ml) Chicken broth
200 ml Heavy cream
2 Tbsp (30 ml) Fresh coriander, chopped
Method
Preheat the oven to 180°C.
In a bowl, combine the olive oil, Seven Colours Grill Seasoning™, garlic, lemon zest and lemon juice.
Score the fish on both sides. Pour the marinade over the fish and rub well until evenly coated.
Place the fish on a baking tray and grill in the preheated oven for 20–25 minutes, until cooked through and lightly golden.
For the creamy paprika sauce, melt the butter in a pan over medium heat. Add the diced onion and cook until soft and translucent.
Stir in the smoked paprika and tomato paste and cook for 1–2 minutes to develop flavour.
Pour in the chicken broth and allow to simmer slightly, then add the cream and stir until the sauce thickens.
Finish with fresh coriander and mix well.
To serve, spoon the creamy paprika sauce onto a serving plate. Place the grilled fish on top of the sauce and serve with a fresh salad on the side.
Season your stews
#sevencolours
