Pasta in Saffron-orange Sauce with Scallops, Prawns and Monkfish

For the pasta dough:

1. You will need: cling film, rolling pin or pasta machine, large saucepan
2. Knead the flour, eggs, salt, curry and olive oil into a dough (preferably in a food processor). Shape into a ball, wrap in cling film and let rest for 15 minutes.
3. Roll out the dough with a rolling pin or a pasta machine on a floured work surface into thin (2-3mm), rectangular sheets. Dust the dough sheets with a little flour to prevent them from sticking.
4. Cut the dough for the ribbon noodles into strips (if available with a pasta machine).
5. Cook fresh pasta on the stove in a large saucepan with salted water for 3-4 minutes.

For the saffron and orange sauce:

1. Peel off shallots, cut into fine strips and sauté in 50g butter until translucent. Sprinkle with sugar, pour 200 ml of sparkling wine, cook for 5 minutes.
2. Add saffron, juice and fish stock, boil uncovered for 10 minutes. Pour on the cream, continue cooking for 10 minutes. Puree the sauce, pass through a sieve. Season with salt and cayenne pepper. Season to taste with the rest of the sparkling wine and lemon juice.

For the mussels, prawns and the monkfish:

1. Remove intestinal threads from shrimp if necessary. Cut the monkfish fillet into pieces 2-3 cm thick. Rinse the mussels and prawns, pat dry. Fry in 3 coated pans in hot oil for 2-3 minutes on each side. Pour in the rest of the butter. Salt and pepper.
2. Serve the drained noodles with some of the sauce, as well as prawns, scallops and monkfish. Whip up the remaining sauce, drizzle over it. Serve immediately garnished with trout caviar and rocket.