Calamari & Tartare Sauce

Calamari

1kg calamari, whole  

100gr flour 

1,5 cups sunflower oil  

Salt and Pepper  

If whole, clean calamari by removing beaks and membrane 

Slice open and score the inside flesh  

Lay flour in a baking tray 

Season flour with salt and pepper  

Place pan on medium heat and add oil 

Let oil heat up – but never to smoking point  

Dust calamari in your flour, salt and pepper mixture  

Shallow/deep fry until golden brown  

Speedy Mayo Tartare Sauce

1 whole egg 

1 tsp Dijon Mustard 

1 Tbsp fresh lemon juice 

Pinch of salt 

125ml light olive oil or a grapeseed oil  

2 Tbsp parsley 

2 chopped gherkins 

1 Tbsp chopped capers 

Crack the egg into a narrow jug carefully without breaking it 

Add the lemon juice, mustard and salt 

Top with oil 

Carefully place the cup part of a stick blender over the yolk of the egg and start blending  

As you blend, pull the blender up towards you and down again 

This will create a thick and creamy mayo  

Mix in gherkins, parsley and capers 

Adjust seasoning.