Step 1: Red Wine Sauce:
- Simmer the wine and shallots until reduced by half.
- Add chicken stock and continue reducing until slightly thickened.
- Add cream, stir well, strain, and season with salt and pepper.
Step 2: Butter Sauce:
- Bring all ingredients to a boil, then strain.
- Add butter at the end and mix until smooth.
Step 3: Vegetable Tartare:
Dice all vegetables finely and mix with lemon juice and capers.
Season to taste.
Step 4: Pasta, Scallops, and Cod:
- Boil linguine until al dente, then toss with truffle oil.
- Roast the cod with olive oil and seasoning in a 180°C oven for about 12 minutes.
- Sear scallops quickly until golden on both sides.
Step 5: Plating:
- Place the vegetable tartare in the center of the plate.
- Top with thin apple slices, cod, scallops, and a small roll of linguine.
- Drizzle butter sauce over the cod and red wine sauce around the plate.
