Prepare the tarama:squeeze the lemon. Peel and chop the garlic. Crack the skin around the cod roe pouch and peel it off.
Put the eggs in the bowl of a mixer with the heavy cream, oil, lemon juice and garlic, pepper from the mill. Mix for a few seconds to obtain a smooth cream. Book.
Heat a large quantity of salted water in a pot for the pasta and salted water in a large saucepan for the soles. Roll up the sole fillets and hold them with a wooden pick.
Immerse the tagliatelle in boiling water and cook for 10 minutes. Immerse the soles in simmering water for 3 minutes and drain them. Remove the skewers and keep the sole fillets warm. Mix the liquid cream and the tarama in a small saucepan over low heat. Keep warm without boiling.
In a hot serving dish, arrange the drained and mixed tagliatelle in nests.
Decorate with lump eggs and chervil. Pour the sauce into a sauce boat, sprinkle with crushed pink peppercorns.
Serve immediately.
