Seal in oil with chili and garlic

With tomato, chili and garlic
Slice the seal into 1 x 1 cm cubes and spice it with salt, pepper, thinly sliced garlic slice, chili and tomato pure and let them sit for approx. 1 hour. Put it in a pan and cover with oil. Let it confit at 60 degrees for about 1 hour until the meat is tender. Put in a container.

200 g seal fillet

0.5 dl olive oil


Crushed chili

Tomato purée

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