Seal tataki

1 salted and peppered seal fillet

• 100 ml soy sauce (the chef recommends using the Kikkoman brand and avoiding the VH brand)

• The juice of a lime

• 1/2 tsp. sesame oil

• 1 C. sriracha sauce

• 1/4 cup frozen cranberries, sliced ​​on a mandolin, lightly dusted with sugar

• 1 C. seaweed flakes (the chef recommends the Saveurs de Forillon blend, marketed by Un ocean de saveurs)

• 1 bunch of chopped green onions

• 1 pinch of dried bonito flakes

• Canola oil (avoid butter or olive oil, which have a lower smoke point, recommends the chef)

Preparation

1. Heat a skillet over medium to high heat with canola oil. Add the seal fillet just before the oil begins to smoke. Sear the meat, without touching it, until it peels off on its own from the bottom of the pan, then turn it to cook it on all sides. The chef recommends cooking the meat rare (he removes it when it has reached an internal temperature of around 53 ° C).

2. Let the meat rest for 5 to 10 minutes, then slice it against the grain into slices 1/2 to 1 cm thick. Spread out on a plate, add cranberries, green onions, vinaigrette and finish with seaweed and dried fish flakes. To serve.

• 100% Canadian Wild Game Meat
• Certified Smarter Seafood
• Excellent source of protein (23%) and low in fat (2%).
• Very nutritious: high in iron, zinc, magnesium and vitamin B12.
• All natural, wild game meat with no antibiotics or growth hormones.

Source: https://www.lapresse.ca/gourmand/recettes/2019-07-13/la-revanche-du-loup-marin