It can be intimidating trying to cook anything new. Especially something as unique as seal flipper. We know that it may not have the best reputation among foodies, but trust us: This isn’t your parents seal flipper!
When prepared correctly the flipper will have a taste similar to beef/liver. It’s also one of the most nutritious proteins available. Low in fat and high in protein, iron, calcium and Vitamin B12 this sustainably harvested Canadian classic is a meat worth exploring. To help you do so, we have put together some recipes that your friends and family will love.
It all begins with the initial cook of the seal flipper. And here is how to do it:
- 1 seal flipper
- 2 liters of veal or chicken stock
- 3 onions
- 2 large carrots or 6 to 8 Nantaise carrots
- 1 garlic clove
- 2 sprigs of thyme
- 150ml of maple syrup
- 200g of cranberries
- Olive oil
- Season the flipper and sear it each side using olive oil. Add butter to finish the coloring of the meat.
- Fry the vegetables. Add garlic, thyme, maple syrup.
- Reduce the heat by half and add the cranberries.
- Pour in a cup of veal stock. Cover tightly with tin foil.
- Bake at 280-300 ° F for 12 hours depending on the size of the flipper.
- Every hour check the meat and add stock as needed to prevent the meat from drying out.
- When the flipper is ready the meat will easily fall off the bone.
- Remove the flipper and reduce braising liquid in a pan to reach the perfect consistency.
- Spoon the sauce over the meat.
Once these steps are completed you will have a delicious new taste to enjoy! The flipper is excellent on its own but can also be added to some traditional recipes for a familiar taste the family will love. A couple examples are below:
Pulled Seal Flipper BBQ Grilled Cheese and Apple Sandwich
For 4 people
- 450 g (1 lb) cooked seal flipper (from above recipe)
• 125 mL (½ cup) sauce (use about half cooked braising juice, half BBQ sauce)
• 8 slices of cheddar cheese
• 8 slices of bread
• 16 thin slices of green apple
- Preheat the BBQ to medium-high. Oil the grill.
- In a large aluminum dish, combine the pulled seal and the sauce. Place in the indirect cooking zone and reheat for about 30 minutes, stirring frequently.
- Meanwhile, toast the slices of bread on the grill for about 2 minutes.
- Use two slices of cheddar per sandwich, the first goes on the bottom piece of toast before adding the pulled seal. The apple goes on top of the seal, then the second slice of cheddar. Add the second piece of toast to complete the sandwich.
- Place on the grill over indirect heat for a few minutes to melt the cheese.
Pulled Seal Flipper Poutine
For 4 people
- 600 g fresh cheese curds
- 10 Yukon gold potatoes cut into French fry size
- 500 g Pulled seal flipper (from above recipe)
- 500 ml (2 cups) of poutine sauce
- 1 large onion, diced
- 15 ml of olive oil
- Salt and freshly ground pepper
- Canola oil (for fryer)
- In a large bowl, soak the cut potatoes in cold water for about 30 minutes in the refrigerator.
- Preheat the fryer oil to 325 ° F (165 ° C). Drain and clean the potatoes with a clean cloth and place them in the fryer basket. Immerse in hot oil and cook for about 2 minutes.
- Drain fries and place on paper towels. Let cool. Increase the temperature of the fryer oil to 375 ° F (190 ° C). Re-fry the potatoes for 2 to 4 minutes or until the fries are golden brown.
- In a saucepan, cook the onion until lightly browned.
- Add the poutine sauce and some of the braising juice from the flipper.
- Reduce sauce to desired consistency, then add the pulled flipper.
1. Put cheese curds over the fries and then add the sauce with the seal flipper.
Bon appétit Canada!!!