Seal tataki with dulse and cranberries

Ingredients

• 120 g (¼ lb) seal loin
• 60 g (⅛ lb) dulse
• 30 g (1 oz.) fresh cheese
• 50 g (⅛ lb) fresh cranberries
• 20 ml (1 Tbsp) cranberry juice
• 15 ml (1 Tbsp) heavy cream (35%)
• 200 g (½ lb) butter
• 15 ml (1 Tbsp) verjuice
• Mustard greens in sufficient quantity

Preparation

• Melt the better and add 45 g (⅛ lb) of dulse. Simmer until the butter turns a light brown colour.
• Rehydrate the remaining dulse for 1 minute, then dry on a paper towel.
• Fry the dulse at 165°C (330°F) until it becomes crunchy.
• Season the fresh cheese with cream, 15 ml (1 Tbsp) verjuice and salt.
• With a mandolin, thinly slice a few cranberries and squash them in the verjuice.
• Combine the remaining cranberries with the cranberry juice and allow to slowly form a compote.
• Pass the lightly cooked butter through a sieve to remove any lumps.
• Pan sear the seal loin, quickly finish by adding a little seaweed butter and let rest.
• Cut the meat into thin slices and arrange on a plate.
• Add a few pieces of fresh cheese and spoonfuls of cranberry compote.
• Garnish with dulse tuiles, shaved cranberries and mustard greens.
• Finish with a small knob of seaweed butter.