Seal tataki with sesame, lime and fresh ginger

Difficulty level :
Preparation time : 30 min + 2 h to rest
Cooking : 10 min
Servings : 4 persons

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

Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free

Ingredients

350 g (¾ lb) seal fillet or equivalent cut for the tataki
1 stick of lemongrass, freshly chopped
1 bunch of fresh cilantro, rough chopped
3 cm fresh ginger root, peeled and chopped
2 ½ limes (juice)
45 ml (3 Tbsp) mirin
125 ml (½ cup) soy sauce
30 ml (2 Tbsp) sesame oil
15 ml (1 Tbsp) vegetable oil
2 ml (½ tsp) sesame seeds (two colours if possible)

Preparation

In a bowl, mix the lemongrass, ¾ of the cilantro, ginger and lime juice. Add the mirin, soy sauce and sesame oil. Mix well.
Place the entire cut of meat in the bowl. Let marinate overnight, turning from time to time.
Before cooking, take the meat out of the refrigerator for 2 hours for it to come up to room temperature.
In a cast iron frying pan, heat a little oil. Sear the meat for 3 to 4 minutes on each side. If you prefer the meat to be a little more done, reduce the heat and increase the cooking time by a few minutes on each side.
Strain the marinade. Heat and reduce the marinade juice until a sauce-like texture is obtained. Set aside.
Cut the tataki into thin strips and arrange on a serving platter. Top with chopped cilantro and sesame seeds. For better flavour, serve the tataki warm or even almost cold.