Fried Calamari with Herb Quark

Ingredients

• 8 tbsp heavy cream
• 6 tbsp plain yogurt
• Lemon juice
• Salt
• white pepper
• 0.5 onion
• 40 g fresh chervil
• 1 handful Arugula
• Salt
• Pepper
• balsamic vinegar (for drizzling)
• 4 lemon slices
• 300 g cold water
• 100 g flour
• a pinch salt
• 600 g cleaned calamari
• vegetable oil (for frying)
• Salt
• mixed pepper (for seasoning)

Instructions

1. 1.

   For the chervil sauce whisk together cream, yogurt, lemon juice, salt and pepper. Dice the onion finely, chop the chervil finely and stir both into the yogurt sauce. Chill the sauce until serving.

2. 2.

   To serve, arrange arugula on four plates. Season with salt, pepper and a few drops of balsamic vinegar. Place a slice of lemon on each plate and spoon the chervil sauce over it.

3. 3.

   For the squid rings first prepare the batter: pour the water into a bowl, then sift in the flour mixed with salt while stirring constantly until the batter is smooth. Cut the squid into rings and separate the tentacles. Pat the squid dry on kitchen paper.

4. 4.

   Heat oil in a deep fryer or large pot to about 180°C. Dip the squid rings in the batter in batches, fry for 2-3 minutes until golden brown, drain on kitchen paper and keep warm (e.g., in an oven at 100°C) until all are fried. Arrange the hot squid rings on the plates.