Family Encyclopedia >> Food

Nests of tagliatelle with spinach, fillets of sole with sea eggs

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

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

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.