SUGGESTED SEAL CUT: Seal flipper

Ingredients:

• 1/2 seal flipper
• 1 liter of chicken stock
• 1 onion
• 1 carrot
• Grain pepper
• Thyme
• Laurel
• 1 tablespoon honey
• 50 ml soy sauce

Preparation:

1. Simmer the piece of meat in a hot skillet.
2. Add remaining ingredients.
3. Moisten with chicken stock.
4. Cook in the oven at 280-300 °F during 12 hours until meat comes off.
5. Reduce the cooking juice to a syrupy consistency.
6. Spoon the sauce on the meat.
7. Recipe by: Chef Benoit Lenglet

SUGGESTED SEAL CUT: Adult seal flipper

Ingredients:

• 1/2 seal flipper
• 1 liter of duck fat
• Thyme
• Laurel
• 200 g Salt
• Pepper
• Vegetable oil

Preparation:

1. Cover the flipper with salt and incorporate the salt by massaging the meat.
2. Leave the meat to rest during 6 hours.
3. Rinse the meat quickly with ice water and then dry.
4. In a hot skillet, place a layer of oil, and brown the meat on all sides.
5. Immerse the flipper in a cauldron containing the melted duck fat .
6. Add thyme, laurel and pepper.
7. Place the skillet in an oven at 250 ° F.
8. Cook for about 12 hours until the meat comes off the bone.

Recipe by: Chef Benoit Lenglet

SUGGESTED SEAL CUT: Young seal loin (veal)

Ingredients:

• 500g of young seal loins (veal)
• Bread Croutons

Tapenalgue:

• 1 shallot
• 1 tablespoons chopped dulse seaweed (New Brunswick)
• 1 tablespoons chopped capers
• Lime zest
• Juice of half a lime
• 15 ml of olive oil
• 5 ml of sherry vinegar
• 1 pinch of Espelette pepper
• 1 pinch of salt

Indications:

1. Cut the loins into small dice.
2. Mix all ingredients of the Tapenalgue.
3. Season the meat with the Tapenalgue accordin to your taste.
4. Serve with bread or croutons.

Recipe by : Chef Benoit Lenglet