Spiced cod and scallop linguine with a red wine sauce
Ingredients
Metric
Imperial
Spiced 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
Tartare of vegetables
- 1 celery stick
- 1/2 fennel bulb
- 1 shallot
- 1/2 cucumber
- 1 lime
- 1 tsp mini capers
- salt
- pepper
Equipment
- Pasta machine
Method
2
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
3
Once rested, roll out the pasta by hand until it is thin enough to fit into the thickest setting of your pasta machine
4
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
6
Add the chicken stock and reduce the liquid further until the sauce is thick enough to coat the back of a spoon
- 275ml of chicken stock
7
Add the cream and reduce the liquid again by half on a low heat, making sure the sauce does not split
- 275ml of whipping cream
9
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
- 275ml of chicken stock
- 1 handful of tarragon, small
- 1 pinch of ground cardamom
- 1 shallot, chopped
- 275ml of whipping cream
10
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
- 10g of butter, cold
11
To prepare the green apple, peel the apple and shave into pieces using a potato peeler. Submerge in water and lemon juice until needed
12
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
- 1 celery stick
- 1/2 fennel bulb
- 1 shallot
- 1/2 cucumber
- 1 lime
13
Add the mini capers and season with salt and pepper to taste. Set aside at room temperature until needed
- 1 tsp mini capers
- salt
- pepper
14
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
15
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
- 4 cod fillets
- 1 pinch of ground cardamom
- 1 pinch of ground mace
- pepper
- olive oil
16
Bake for 12 minutes. The fish should just be cooked, but still look slightly translucent in the centre
18
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
19
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)
20
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
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Spiced cod and scallop linguine with a red wine sauce
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© Great British Chefs 2019