Prepare the tarama:squeeze the lemon. Peel and chop the garlic. Split the pocket that surrounds the cod eggs, remove it. Put the eggs in the bowl of a mixer with the heavy cream, oil, lemon juice and garlic. Pepper from the mill and mix for a few seconds to obtain a smooth cream. Book.
Heat a good quantity of salted water in a Dutch oven, immerse the tagliatelle in it to cook for 10 minutes, drain
Roll up the sole fillets and hold them with an olive pick.
Put a good quantity of salted water to heat in a saucepan and immerse the sole fillets in the simmering water for 3 minutes; drain them, remove the skewers and keep warm.
Mix the liquid cream with the tarama in a small sauté pan over low heat, keep warm, without boiling.
In a hot serving dish, arrange the drained and mixed tagliatelle in nests. Place a fillet of sole in the center of each nest, decorate with lumpfish eggs and chervil.
Pour the sauce into a sauce boat, sprinkle with crushed pink peppercorns.
