Spicy cured seal fillet

Difficulty level :
Preparation time : 30 minutes + 15 days for drying
Servings : 6 to 8 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

1 filet mignon or other cut of meat weighing approx. 400 g
1 kg (2.2 lbs) coarse salt
4 à 6 sprigs of fresh thyme, chopped, or 5 ml (1 tsp) dried thyme
5 ml (1 tsp) five-pepper blend, ground
5 ml (1 tsp) crushed red pepper, Aleppo pepper or Espelette pepper
15 ml (1 Tbsp) steak spice blend

Preparation

Pour a layer of coarse salt into an airtight container large enough to fit a filet mignon. Add half the thyme. Place the fillet on top of the salt.
Sprinkle the seal meat with chopped thyme and completely cover with salt. Close the container and leave to marinate in the refrigerator for 24 hours.
Once the salting is complete, rinse the fillet and pat dry with a paper towel.
In a bowl, mix the different peppers and other spices. Coat the fillet with this blend of spices.
Wrap the seasoned fillet in a piece of cheesecloth or a towel. Tighten to form a sausage shape and hang to dry in a refrigerator for anywhere between 15 days and 3 weeks.
Serve in thin strips with an apéritif or in a salad.