Start with the preparation of the pasta; beat the eggs and the ink together. Whizz the flour and egg mixture into a stiff dough. Turn onto a lightly floured surface and knead until smooth. Wrap in cling film and allow resting in a refrigerator. Roll the pasta onto a lightly dusted surface into a rectangular shape about 2 mm thick. Trim edges into a neat oblong and roll into a Swiss roll shape. Cut into 5mm thick strips with the aid of a sharp knife. Unfold the pasta and dust lightly once again. Roll into nests and keep refrigerated until ready to use. To make the sauce reduce the liquids together until slightly thickened. Stir in chives and parsley, taste for seasoning and adjust accordingly. Shallow fry the fish fillets skin side down until crispy, set aside. Cook the pasta in plenty boiling salted water for 2 minutes. Toss the pasta in the sauce, serve sprinkled with cherry tomatoes and the fried fish fillets.