Dried seal á la bresaolla

With hot notes of coriander and lemon

Prepare the fillet and hone it if necessary so you have a clean and straight piece of meat.
Mix salt and sugar in a bowl. Roast coriander and cloves, remove from the heat and crush lightly.
Put it in the bowl with salt. Grate lemon fine and add. Grind pepper roughly and add. Mix it all together. Cover the meat with salt and let it sit 15-20 minutes. Bind it and hang for 1-3 days depending on the conditions. Groom the surface so it is ready to serve.

NOTE: This dried seal meat is meant of as a bresaolla from southern Europe. The meat can then be sold packed or cut into thin slices and sold as we know from other cold cuts.

800 g. seal filet

2 dl. sea salt

4 tsp. cane sugar

3 tsp. coriander seeds

2 tsp. black peppercorns

4-5 pcs. cloves

1 lemon

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