Two-Coloured Tartare

Instructions

1. Fill a bowl two-thirds full with ice cubes. Place a second bowl on top of the ice. This will keep the fish cold while you prepare the tartare.
2. On a work surface, slice the fish and scallop into a small dice, placing them into the cold bowl as you go. Set the bowls aside in the refrigerator while you prepare the sauce.
3. In another bowl, whisk together the egg yolk, lime zest and juice, and the mustard. Drizzle both oils into the mixture while whisking constantly. Add the chives, dill, and Tabasco sauce. Season with salt and pepper and mix well. Keep 2 tbsp (30 ml) of the dressing aside for serving.
4. Add the remaining sauce and the shallot to the fish and scallop mixture. Mix gently to combine. Adjust the seasoning.
5. Place a cookie cutter that’s about 2 1/2-inches (6 cm) in diameter on a cold plate. Scoop a quarter of the tartare into the mould. Lightly press down onto the tartare with a spoon and lift the cookie cutter away. Repeat for the 3 remaining 3 portions.
6. Drizzle the remaining dressing around the tartare. Sprinkle with fleur de sel and pepper. Garnish with chervil. Serve immediately with thin slices of baguette, if desired.