For the Hake:
Place the fish stock and butter into a small tray and add the fish skin side up and grill for 1 minute.
Remove the skin and sprinkle with the grenoblaise and place under grill for a further 2 minutes.
For the Grenoblaise:
Chop all ingredients finely, combine to make a nice crumble.
For the Pasta:
Place the flour in to a mixing bowl, add the yolks from two eggs and the oil and knead until smooth. Refrigerate for 20 minutes before rolling.
Roll on pasta machine as directed for the fettucini setting.
For the Veloute:
Sweat off the diced shallots and crushed garlic.
Once translucent add the wine and reduce, then add fish stock and cream and reduce until the required sauce consistency.
Strain. Stir in the grain mustard. Set aside.
Heat the veloute and add the tarragon. Blanch the fettucini in boiling water until al dente, 1 minute. Pour the veloute into a bowl, place the fish on top and fork the fettucini on top. Finish with a sprinkle of Parmesan.