Squid Tartare with Herb Sauce

Ingredients

• 300 g fresh, ready-to-cook squid (4 fresh, ready-to-cook squids)
• 1 Red Onion
• 3 tomatoes
• 3 tbsp chives rings
• 1 yellow bell pepper
• olive oil
• 1 lemon (juice)
• Salt
• Pepper (freshly ground)
• 2 hard‑boiled egg yolks
• 100 g Sour cream
• 100 ml milk
• 50 ml whipping cream
• 2 tsp mustard
• 50 g capers
• Salt
• Pepper (freshly ground)
• sugar
• 3 sprigs tarragon
• 0.5 bunch chervil
• 0.5 bunch Parsley

Instructions

1. 1.

   Cut the squid into tiny cubes. Season with salt and pepper. Peel and finely dice the onion. Wash, halve, core, and dice the tomatoes into very small pieces. Wash, halve, core, and dice the bell pepper similarly. Combine squid, onion, tomatoes, pepper, and chives rings. Add 2 tbsp oil and lemon juice. Season with salt and pepper, mix well, and refrigerate for about 2 hours.

2. 2.

   Boil the eggs hard and cool them in cold water. Separate yolks into a bowl (reserve whites) and mash with a fork. Gradually whisk in sour cream, milk, and whipping cream. Season with mustard, salt, pepper, and a pinch of sugar. Finely chop capers and all herbs and add to the mixture. Stir well and chill for about 1 hour.

3. 3.

   Spread the herb sauce on four plates and smooth it slightly. Optionally place a very thin slice of raw tuna over each portion of sauce and drizzle with lemon juice. Press the squid tartare into small molds and carefully spoon onto the tuna or arrange in cylindrical shapes using small metal rings (8‑10 cm diameter).