For the fish
800g of young cod fillets, skin on, cut into lozenges
Salt and black pepper to taste
40ml of extra virgin olive oil
30ml of cognac
320ml of fish stock
10ml of lemon juice
15 drops of English mustard
120g of butter
20g of capers
20g of pickled cucumber
200g of tomato sauce (additional recipe)
For the noodles
120g of wheat flour
2 eggs
30ml of milk
salt and black pepper to taste
40g of butter
1/2 teaspoon of curry powder
For the fish
800g of young cod fillets, skin on, cut into lozenges
Salt and black pepper to taste
40ml of extra virgin olive oil
30ml of cognac
320ml of fish stock
10ml of lemon juice
15 drops of English mustard
120g of butter
20g of capers
20g of pickled cucumber
200g of tomato sauce (additional recipe)
For the noodles
120g of wheat flour
2 eggs
30ml of milk
salt and black pepper to taste
40g of butter
1/2 teaspoon of curry powder
Fish
Chop the capers and pickled cucumber and drain well the liquid. Reserve
Season the fillets with salt and black pepper and fry them in hot oil
Remove the fillets, pour cognac into the pan and flambé
Add lemon juice, English mustard, fish stock, and butter
Let it reduce until thickened
Hold warm
Noodles
Mix flour with eggs, add milk and season with salt and black pepper
Make noodles and boil them in boiling water with salt
Cook for a few minutes until they rise to the surface
Remove with a slotted spoon
In a frying pan, melt butter with curry powder, add noodles and sauté for a few minutes
Place fish fillets on a plate
Cover with caper and cucumber mixture, sprinkle tomato sauce and add the sauce made with lemon juice and English mustard
Bring it back to the heat for 5 minutes, until the sauce over the fish thickens
Final Touches
On serving plates, arrange noodles and fish fillets, drizzling with a little sauce.
