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A fishy’ dinner suggestion from the Great British Chefs website

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Spiced cod and scallop linguine with a red wine sauce

by

Frances Atkins

Ingredients

PICED COD AND SEA SCALLOPS

• 4 cod fillets, each weighing 150g
• 4 scallops
• 1 pinch of ground cardamom
• 1 pinch of ground mace
• olive oil
• sea salt
• pepper

LINGUINE

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

RED WINE SAUCE

• 500ml of red wine
• 1 shallot, finely diced
• 275ml of chicken stock
• 275ml of whipping cream
• salt
• pepper

SPICED BUTTER SAUCE

• 275ml of chicken stock
• 1 handful of tarragon, small
• 1 pinch of ground cardamom
• 1 shallot, chopped
• 275ml of whipping cream
• 10g of butter, cold

GREEN APPLE

• 1 Granny Smith apple
• 1 lemon

TARTARE OF VEGETABLES

• 1 celery stick
• 1/2 fennel bulb
• 1 shallot
• 1/2 cucumber
• 1 lime
• 1 tsp mini capers
• salt
• pepper

 Method

 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

• 6 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)