Lemon pappardelle with cod

Heat the butter in a saucepan and fry the shallot for 5 minutes. Add 50 ml wine, 100 ml fish stock and the cream and bring to the boil. Grate the yellow skin of half a lemon and squeeze out the fruit. Cut the other half into thin slices. Add the grater to the cream sauce and let the sauce simmer for 15 minutes on low heat.

Pour the rest of the wine, the rest of the fish stock, 3 tbsp lemon juice and 2 tsp salt into a deep pan and bring to the boil. Scoop the cod with a slotted spoon in the pan. Poach the cod in about 8 minutes until done.

Meanwhile, cook the pasta al dente according to the instructions on the package. Mix through the cream sauce and spread over 4 plates. Put the cod on top and season with salt and pepper. Garnish with slices of lemon. Tasty with fresh peas.