A fishy’ dinner suggestion from the Great British Chefs website



Spiced cod and scallop linguine with a red wine sauce



Frances Atkins




  • 1 pinch of saffron
  • 1 tbsp of warm water
  • egg yolks
  • 200g of pasta flour, plus extra for dusting
  • truffle oil





 To make the linguine, mix the saffron with the warm water, then mix in the egg yolks and pasta flour

  • 1 pinch of saffron

  • 1 tbsp of warm water

  • egg yolks

  • 200g of pasta flour, plus extra for dusting


Knead the mixture until the dough is smooth to the touch. Wrap the pasta dough in cling film to stop it from drying out and rest in the fridge for 30 minutes


Once rested, roll out the pasta by hand until it is thin enough to fit into the thickest setting of your pasta machine


Pass the dough through the pasta machine, each time reducing the thickness until it has reached the thinnest setting. Use the cutting attachment to make linguine. Dust with a small amount of flour to stop the linguine sticking


To make the red wine sauce, place the wine in a pan with the shallot and boil over a medium heat until the liquid is reduced by half


Add the chicken stock and reduce the liquid further until the sauce is thick enough to coat the back of a spoon


Add the cream and reduce the liquid again by half on a low heat, making sure the sauce does not split


Once the sauce is thick and velvety, pass through a sieve and retain in the pan until needed. Season with salt and pepper if required


To make the spiced butter sauce, place the chicken stock in a pan and add the tarragon, cardamom, shallot and cream. Simmer until the flavors have combined and the liquid has reduced by half


Pass through a sieve and return to the pan. Finish by adding the cold butter, then reduce the heat to allow the butter to melt gently


To prepare the green apple, peel the apple and shave into pieces using a potato peeler. Submerge in water and lemon juice until needed


To make the tartare of vegetables, finely dice the celery, fennel, shallot and cucumber and combine in a mixing bowl. Zest and juice the lime and stir into the vegetables


Add the mini capers and season with salt and pepper to taste. Set aside at room temperature until needed

To cook the linguine, place in boiling salted water for 2–3 minutes or until tender but with a bite. Once cooked, roll the pasta in a little truffle oil to stop it sticking together


To make the spiced cod, preheat the oven to 180°C/gas mark 4. Season the fish with the spices and then coat in olive oil


Bake for 12 minutes. The fish should just be cooked, but still look slightly translucent in the centre


Rub the scallops with a little olive oil and sea salt and sear in a hot pan until just cooked

To assemble, neatly arrange the tartare of vegetables in the centre of warmed plates. Place the shaved apple on top of the tartare with the fillet of cod resting on top


Place the seared scallop to the side with a little roll of linguine (twist the pasta around a fork, then slip the pasta off the fork and on to the plate)