Family Best Time >> Food

Fillets of sole on small nests of green tagliatelle and tarama


Ingredients:6 people
  • sole fillets
    12
  • smoked cod roe
    200 g
  • Pink lumpfish eggs
    200 g
  • thin plain tagliatelle
    300 g
  • thin tagliatelle with spinach
    300 g
  • olive oil
    4 tablespoons
  • lemon
    1
  • Heavy cream
    2 tablespoons
  • garlic
    1 clove
  • liquid cream
    25 cl
  • freeze-dried pink berries
    1 tablespoon
  • chervil
    1 bunch
  • salt, ground pepper


Preparation:
  • Preparation time:15 minutes
  • Cooking time:15 minutes


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.