8 oz (250 g) very fresh tuna or salmon

8 oz (250 g) very fresh scallops

1 egg yolk

1/4 teaspoon (1 ml) Dijon mustard

1 tablespoon (15 ml) lime juice

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) nut oil

Grated zest of one lime

2 tablespoons (30 ml) fresh chives, chopped

1/2 teaspoon (2.5 ml) fresh dill, chopped

Tabasco sauce, to taste

Salt and pepper

1 shallot, finely chopped

Fleur de sel

A bunch of chervil

Finely dice the fish and scallop. Keep cold.

In a bowl, combine the egg yolk, mustard, and lime juice. Add both oils in a thin stream while whisking. Add the lime zest, chives, dill, and Tabasco sauce. Season with salt and pepper. Keep 30 ml (2 tablespoons) of the dressing aside for garnish.

In a bowl, combine the fish, sauce, and shallots. Adjust the seasoning.

Place a 6-cm (2 ½-inch) in diameter cookie cutter on a cold plate and scoop a quarter of the fish mixture inside. With a spoon, lightly press down and lift the cookie cutter. Repeat for each of the other 3 portions.

In a thin stream, pour the remaining dressing around the tartare. Sprinkle with fleur de sel and pepper. Garnish with chervil.

Serve cold with thin slices of baguette.

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