Spicy cured seal fillet
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By Lise Laflamme, customer of Un Océan de Saveurs, a company based in Quebec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds.
It’s suggested to prepare the salad 1 or 2 hours before serving. Add the sesame seeds just before serving so that they retain their crunchiness. This recipe can be served as an appetizer for 2 to 4 persons, or as a side dish to accompany fish or seafood.
The Wakamé from Un Océan de Saveurs, used in this recipe has a refined vegetal flavor with a delicate hazelnut taste.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
By Chef Yannick Ouellet
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.