Halibut Napoleon with leek confit
By Chef Yannick Ouellet
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Entrée et apéro
Seal liver mousse with cognac
-
Difficulty level :
- Preparation time : 15 minutes + 2 hours of refrigeration
- Cooking : 5 min
- Servings : 750 ml (3 cups)
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.
Allergens
Ingredients
- 250 ml (1 cup) cold unsalted butter, cubed
- 30 ml (2 Tbsp) olive oil
- 4 sprigs of fresh thyme, chopped
- 454 g (1 lb) seal liver, cut into strips
- 2 French shallots or 1 small onion, finely chopped
- 60 ml (¼ cup) cognac or brandy
- 2 ml (½ tsp) five-spice powder or other spices
- 30 ml (2 Tbsp) maple syrup
- 125 ml (½ cup) country-style cream (15%)
- Salt and pepper to taste
Preparation
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