Norwegian cod fillet in mustard sauce, fettuccini and bacon cubes

Boil large saucepan of salted water (10g sea salt/litre of water).

Peel and thinly dice the shallot.

In a hot pan, fry the bacon cubes and put to one side once done.

In the same pan, add a drop of olive oil and sweat the shallot with a small pinch of salt.

Add the Dijon mustard and thick cream. Mix together, season with pepper and cook gently for 5 minutes.

Pour the pasta into boiling water and cook al dente. Strain and leave.

In a frying pan, with 2 tablespoons of olive oil, cook the cod fillets for 3 minutes on each side. Season with salt and pepper.

Add the fettuccini to the hot cream and heat through for 1 minute.

Place on plates and add the bacon cubes and the cod fillet portions. Garnish with some fresh chives.