Elegant Sole Fillets on Nests of Green Tagliatelle with Creamy Tarama

Ingredients (Serves 6)

• 12 sole fillets
• 200 g smoked cod roe
• 200 g pink lumpfish eggs
• 300 g thin plain tagliatelle
• 300 g thin spinach tagliatelle
• 4 tablespoons olive oil
• 1 lemon
• 2 tablespoons heavy cream
• 1 garlic clove
• 25 cl liquid cream
• 1 tablespoon freeze-dried pink berries
• 1 bunch chervil
• Salt and ground pepper

Preparation: 15 minutes | Cooking: 15 minutes

Instructions

1. Prepare the tarama: Squeeze the lemon juice. Peel and finely chop the garlic. Crack open the cod roe pouch and remove the skin.
2. In a blender, combine the cod roe, heavy cream, olive oil, lemon juice, garlic, and freshly ground pepper. Blend briefly for a smooth cream. Set aside.
3. Bring a large pot of salted water to a boil for the pasta and a saucepan of salted water to a simmer for the sole. Roll each sole fillet into a neat bundle and secure with a toothpick.
4. Cook the tagliatelle in boiling water for 10 minutes until al dente. Poach the sole bundles in simmering water for 3 minutes, then drain. Remove toothpicks and keep fillets warm.
5. Warm the liquid cream with the tarama in a small saucepan over low heat, stirring gently without boiling.
6. On a hot serving platter, arrange the drained plain and spinach tagliatelle into small nests.
7. Garnish nests with pink lumpfish eggs and chervil sprigs. Serve tarama sauce from a sauceboat, sprinkled with crushed pink berries.
8. Serve immediately for best flavor and texture.