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Grilled East Coast Cod Steaks, River Deben Mussels and Tarragon Creamed Linguine
(serves 4 as a main course)
This makes a lovely lunch or supper starter main course, perhaps with a good lemon and oil-dressed salad on the side.
One small onion
1 garlic clove, peeled and finely sliced
Good Suffolk rapeseed oil
300g good dried linguine pasta
24 live Deben mussels, tightly closed
4 local cod steaks, skin-on
Sea salt and black peppermill
Dry white vermouth or white wine
100ml good vegetable or shellfish stock
Approx. 75ml double cream
Few sprigs tarragon, shredded leaves only
Warm up dinner plates ready. Put a full kettle on to boil.
In a large lidded pan, fry the onion and garlic in a little oil until softened. Put the linguine into a separate large pan of oiled salted boiling water and time to cook to al dente over a hard simmer.
Add the vermouth and stock to the onion/garlic pan, boil strongly until reduced to a few tablespoons in volume.
Toss in the mussels, cover and turn to low when simmering again. After a few minutes, stir around and cover again.
Cook for another minute or two, check all apart from a few have opened and remove from the heat.
Discard any closed ones. Strain opened mussels and juices through a colander into a bowl. Keep mussels warm.
Put the juices back into the mussel saucepan, add in the cream, bring to a simmer, check for a sauce consistency
(add more cream if needed), before tasting and adjusting seasoning. Set to one side and keep warm.
Whilst heating up a frying pan or chargrill pan until very hot and slightly smoking, lightly oil and then season the cod steaks. Place in the pan skin-down and turn the pan down to medium-hot.
After a few minutes, carefully turn over the cod with a fish slice and carry on cooking for another 3 – 5 minutes
until it is cooked through fully and parts into flakes when pushed with the point of a knife. Remove to a hot plate and keep warm.
When ready, drain the pasta and toss with a little oil to keep separated.
Bring sauce back to a simmer, add in the tarragon and the pasta, tossing together with the de-shelled or shell-on mussels. Top with the cod steaks and serve.