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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Dessert
Zucchini bread with sugar kelp
-
Difficulty level :
- Preparation time : 30 min
- Cooking : 45 min
- Servings : 2 loafs
Ah! The mouth-watering aroma of Mom’s hot zucchini bread… Whether plain or with butter, this recipe leaves nobody indifferent!
By Un Océan de Saveurs, a company based in Quebec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds
Allergens
Ingredients
- Dry ingredients:
- 750 ml (3 cups) flour
- 5 ml (1 tsp) salt
- 3,75 ml (¾ tsp) baking soda
- 10 ml (2 tsp) baking powder
- 45 ml (3 Tbsp) sugar kelp flakes
- 5 ml (1 tsp) cinnamon (optional)
- Wet ingredients:
- 225 g (8 oz.) cream cheese
- 3 eggs
- 375 à 500 ml (1 ½ to 2 cups) sugar or brown sugar to taste
- 500 ml (2 cups) zucchini, unpeeled and grated
- 5 ml (1 tsp) vanilla or sweet clover extract
- 150 ml (⅔ cup) vegetable oil
- 60 ml (¼ cup) walnuts, chopped (optional)
Preparation
Learn more
This recipe may be enjoyed at breakfast time, as a snack or for dessert.
It also freezes well if you want to save a loaf for another time!
The Kombu Royal from Un Océan de Saveurs, used in this recipe has a a vegetal flavor reminiscent of dried hay, caramel and fleur de sel.
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