Eglefino con crema al limone

• Linguine (A19) – 350 g (7 nests)
• Yellow lemon – 1
• Lime – 1
• Haddock fillet – 180 g
• Chopped garlic – ½ clove
• Chopped chives – 3 sprigs
• Hot chili flakes – a pinch
• Olive oil – 1 tsp
• Pepper and salt
• Pasta cooking water (if needed) – 1 to 2 tsp

1. Grate the lemon and lime. Cut the zests into julienne strips and blanch them for a few seconds, then cool them in ice water. Set aside a quarter of a lemon.
2. Squeeze the juice from the lemons.
3. In a large frying pan over medium heat, melt the chopped onion and add the fish and lemon juice just before the onion starts to brown. Season. Let this simmer for about 5 minutes, or just until the fish starts to flake apart.
4. Add the garlic and chili flakes, taste and adjust if necessary, and let it cook for another minute.
5. Reheat the linguine in lightly salted boiling water for 75 seconds and drain.
6. Pour them into the pan with the fish and sauce and gently toss.
7. Add one or two teaspoons of pasta cooking water if you don’t have enough sauce.
8. Dress on warm plates with the linguine on the bottom and the fish and sauce on top.
9. Garnish with the lemon zest, chopped chives and some chili flakes.

Tip: to make a take away dish, it’s best to steam the fish and make a lemon sauce with some butter and cream. Then dress everything in the cold line.