Summary

Ingredients

• 800 g squid (s) (rins), ready to cook
• salt and pepper
• 1 lemon (s), juice it
• Fat, for frying

For the dough:

• 200 g flour
• 0.25 liter ¼ white wine
• 0.5 ½ bunch dill
• 0.5 ½ bunch parsley
• 1 tablespoon salt
• 2 egg yolks
• 2 egg whites

For the sauce:

• 250 g butter
• 4 egg yolks
• 1 cup white wine
• 0.5 ½ lemon (s), juice from it
• 2 tablespoon tomato paste
• 0.5 ½ bunch tarragon

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Instructions

1. Season the squid rings with salt and pepper, then drizzle with lemon juice.
2. In a bowl, mix flour with white wine, chopped herbs, salt, and egg yolk until smooth to create the batter.
3. Heat the fat in a deep pan to medium-high heat until shimmering.
4. Dip squid rings in the batter to coat completely, then fry for 2–3 minutes until golden brown.
5. Remove squid to paper towels to drain.
6. Melt butter in a saucepan over medium heat.
7. In another saucepan, whisk egg yolks with white wine and lemon juice together.
8. Place the saucepan over medium heat (or use a water bath with hot water below) and whisk constantly for 3–5 minutes until creamy and pale.
9. Slowly fold the warm melted butter into the egg yolk mixture, pouring it drop by drop while whisking continuously.
10. Stir in the tomato paste.
11. Season the sauce with salt, pepper, and chopped tarragon.
12. Arrange the fried squid rings on a plate, pour the sauce over top, and serve immediately.