Monkfish on crushed tomatoes, black olive puree
By chef Jean Soulard, spokesperson for Smarter Seafood.
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Plat principal
Grilled seal loin with blue cheese
-
Difficulty level :
- Preparation time : 15 min
- Cooking : 6 min
- Servings : 4 persons
By chef Jean Soulard, spokesperson for Smarter Seafood.
Allergens
Ingredients
- 30 g (1 oz.) Ciel de Charlevoix blue cheese
- 30 g (2 Tbsp) butter
- 5 g (1 tsp) strong mustard
- 1 shallot, chopped
- 4 slices of seal loin, approx. 150 g (5 oz.)
- 30 ml (2 Tbsp) olive oil
- • Salt and pepper to taste
Preparation
- Using a fork, mix the cheese, butter, mustard and shallot in a bowl. Set aside.
- Pre-heat the grill on high.
- Coat the meat with oil and cook approx. 3 minutes on each side for rare. Salt and pepper.
- Plate the meat, drizzle with blue cheese butter and serve immediately.
Learn more
Ciel de Charlevoix is a semi-firm, veined, artisanal cheese. With its notes of mushroom and cream, this mild blue is well suited to those who wish to sample this type of product. Its smooth, lightly veined character leaves a subtle yet pleasantly sharp taste in the mouth.
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