A diverse set of ingredients in this sweetly spiced cod recipe. The cod has its own spiced butter sauce and is served with a rich saffron-tinged linguine, while a red wine sauce brings the dish together.
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
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Once rested, roll out the pasta by hand until it is thin enough to fit into the thickest setting of your pasta machine
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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
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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
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
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
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
truffle oil
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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
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
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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)
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Place a spoonful of the warm spiced butter sauce over the cod and then finish by spooning the warm red wine sauce around the edge of the ingredients. Serve immediately
