Spicy cured seal fillet - Fourchette bleue par Exploramer
Spicy cured seal fillet - Difficulty level : - Preparation time : 30 minutes + 15 days for drying - Servings : 6 to 8 persons By chef Yannick Ouellet, Gaspésie
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Ingredients
- 1 filet mignon or other cut of meat weighing approx. 400 g
- 1 kg (2.2 lbs) coarse salt
- 4 à 6 sprigs of fresh thyme, chopped, or 5 ml (1 tsp) dried thyme
- 5 ml (1 tsp) five-pepper blend, ground
- 5 ml (1 tsp) crushed red pepper, Aleppo pepper or Espelette pepper
- 15 ml (1 Tbsp) steak spice blend
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