Smoked Haddock And Scallop Linguine With Lemon Sauce Recipe

Ingredients

Large fillet of Smoked Haddock

8 medium Scallops

2 Lemons

Pinch of Saffron

1/2 Pint of Milk

1/2 Onion (diced)

TBS Flour

Butter

Parsley,chopped

Linguine

Preparation

Poach the Haddock in milk with onion and saffron for 3 or 4 minutes. Remove Haddock and sieve onion from milk, reserving milk. Halve scallops and fry gently in butter until nicely coloured, adding juice of half a lemon to pan. Flake haddock away from skin. Melt an ounce of butter in a saucepan, add flour to make a roux, gently add milk, allow to thicken, add the juice of remaining lemons, haddock, scallops. Remove from heat, add a good handfull of parsley, season. Serve over good quality egg linguine.