Pasta Salad with Cod and Tartare Sauce

Salad

• 1500 g water
• 2 ½ tsp fine sea salt
• 3 tsp olive oil
• 300 g carrots, cut in pieces (1 cm)
• 200 g courgettes, cut in pieces (1 cm)
• 100 g frozen peas, defrosted
• 400 g cod fillets, skinless, boneless
• 20 g lemon juice
• ½ tsp ground black pepper
• 350 g dried pasta, multi-coloured fusilli

Tartare Sauce

• 60 g pickles
• 1 Tbsp pickled capers, drained
• 100 g sunflower oil
• 1 large egg
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• ⅛ tsp Dijon mustard
• 1 tsp lemon juice