Squid Tartare with Herb Sauce

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Squid Tartare with Herb Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
4
Ingredients
4
fresh, ready to cook Cuttlefish (About 300 grams)
1
3
3 tablespoons
1
1
Lemon (juiced)
freshly ground Pepper
For the herb sauce
2
100 grams
100 milliliters
50 milliliters
2 teaspoons
50 grams
freshly ground Pepper
3 sprigs
½ bunch
½ bunch

Preparation steps

1.

Cut squid into very small cubes. Season with salt and pepper. Peel onion and chop finely. Rinse and halve tomatoes, remove seeds and cut into small cubes. Rinse and halve bell pepper, remove seeds and ribs and cut into very small cubes. Combine squid, onion, tomatoes, pepper and chives. Add 2 tablespoons of oil and lemon juice. Season with salt and pepper and mix everything well. Refrigerate for about 2 hours. 

2.

Boil eggs until hard and leave to cool in cold water. Place egg yolks in a bowl (reserve egg whites for another use) and mash with a fork. Gradually, add sour cream, milk and cream. Season with mustard, salt, pepper and a pinch of sugar. Chop capers and all the herbs finely and add to the mixture. Mix well and refrigerate for about 1 hour. 

3.

Spread herb sauce on 4 plates lightly. If desired, top each portion with 1 thin slice of raw tuna and sprinkle with a little lemon juice. Place squid tartare into small ramekins and invert onto tuna (alternatively, use small metal rings). Serve.