Served with Raisin Purée and Curry Velouté The Royal Hotel By Sous Chefs Nick Dobson and Jon-Paul Charlo   Ingredients For the pasta dough 250g Type 00 pasta flour 1 Egg 4 Egg yolks 1 ½ tbsp Water 1 ½ tbsp Olive oil   For the home smoked pollock 500g Fillet...