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:
- Cut the loins into small dice.
- Mix all ingredients of the Tapenalgue.
- Season the meat with the Tapenalgue accordin to your taste.
- Serve with bread or croutons.
Recipe by : Chef Benoit Lenglet
