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Oven-roasted seal (phoque rôti au four): recipe illustration
Meat

Oven-roasted seal (phoque rôti au four)

A seal fillet browned on the outside and pink inside, flavoured with garlic and rosemary. A festive roast with dense flesh and a wild taste close to game.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 200 °C. Take the meat out of the fridge 20 minutes before cooking.
  2. Peel the garlic cloves and cut them into thin slivers. Pierce the meat with the tip of a knife and slide the slivers into the cuts.
  3. Mix the oil, salt, pepper, crushed juniper and chopped rosemary leaves, then coat the fillet with this aromatic paste.
  4. Heat the butter in a casserole dish over high heat and sear the fillet for 2 minutes on each side until nicely coloured.
  5. Put the casserole uncovered in the oven for 12 to 15 minutes, until the core reaches 60 °C for a pink finish.
  6. Let the meat rest for 10 minutes under foil before slicing thinly and serving with the mustard.

Variations and tips

Roasted vegetable version. Add diced potatoes and carrots around the meat 30 minutes before the end of cooking.

Using what's easy to find. Venison or lean beef fillet cooks the same way and gives a very similar result.

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Original Ecomely recipe.