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Entrée et apéro
Spicy cured seal fillet
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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
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.
