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. Salt and pepper the squid rings and drizzle with lemon juice. Mix the flour with the white wine, the chopped herbs, the salt and the egg yolk until smooth.
2. Pull the squid rings through the batter and fry until golden in the floating fat.
3. For the sauce, melt the butter in a saucepan.
4. Mix the egg yolks with the white wine and lemon juice in a saucepan and whisk to a creamy mass on the stove or in a water bath with a whisk. Fold the lukewarm butter drop by drop into the cream. Stir in the tomato paste, season with salt, pepper and the chopped tarragon.
5. Arrange the squid rings, cover with the sauce and serve immediately.