Spicy cured seal fillet
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.
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Entrée et apéro
Tatsutaage sea cucumber and its Ponzu sauce
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Difficulty level :
A creation of the Exploramer team.
Some steps in this recipe must be done one or two days in advance.
Allergens
Ingredients
- 1 Dehydrated sea cucumber
- Corn or potato starch
- Vegetable frying oil
- Green onion (garnish)
- For the marinade :
- 30 ml (2 tbsp.) sake
- 30 ml (2 tbsp.) soy sauce
- 8 ml (½ tbsp.) grated fresh ginger
- 15 ml (1 tbsp.) mirin sauce
- For the Ponzu sauce :
- 1 dried shiitake mushroom
- 50 cm dried kombu (sugar kelp)
- 120 ml (½ cup) soy sauce
- 60 ml (4 tbsp.) mirin sauce
- 60 ml (4 tbsp.) mandarin or clementine juice
- 60 ml (4 tbsp.) lemon juice
- sesame seeds (optional)
Preparation
Sea cucumber rehydration
Ponzu sauce
Preparing the marinade
Cooking
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Our biologist’s favorite recipe.
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