Devilled whitebait and calamari with tartare sauce


Fish & Shellfish

  • 500g of whitebait, fresh
  • 1000g of squid, fresh and cleaned

Oils & Vinegars

  • 2l rapeseed oil, or vegetable oil, for deep-frying

Fruit & Vegetables

  • lemon
  • 80g of shallots, finely diced

Store Cupboard

  • salt
  • 250g of plain flour
  • 7.5g of mustard powder
  • 5g of salt
  • 300g of mayonnaise
  • 60g of capers, finely diced
  • salt, to taste
  • ground white pepper, to taste

Spices & Dried Herbs

  • 20g of hot smoked paprika
  • 7.5g of cayenne pepper

Speciality Ingredients

  • 60g of cornichons, finely diced

Salad & Fresh Herbs

  • 25g of parsley, finely chopped
  • 25g of tarragon, finely chopped
  • 25g of chervil, finely chopped