Prepare the taramasalata: Squeeze the lemon juice. Peel and finely chop the garlic. Remove the membrane enclosing the cod roe. In a blender, combine the cod roe, fresh cream, olive oil, lemon juice, and garlic. Season with freshly ground pepper and blend until smooth. Set aside.
Bring a large pot of salted water to a boil. Add both the plain and spinach tagliatelle and cook for 10 minutes until al dente. Drain well.
Roll each sole fillet into a neat bundle and secure with a toothpick.
In a saucepan, bring salted water to a gentle simmer. Poach the sole fillets for 3 minutes. Drain, remove toothpicks, and keep warm.
In a small saucepan over low heat, gently warm the liquid cream mixed with the taramasalata, taking care not to boil.
On a heated serving platter, arrange the drained tagliatelle into nests. Place a poached sole fillet in the center of each nest. Garnish with pink lumpfish eggs and fresh chervil sprigs.
Serve the warm taramasalata sauce in a gravy boat, sprinkled with crushed pink peppercorns.
