Seal in oil with lemon and capers

With crushed black pepper, lemon and capers
Cut the seal into 1 x 1 cm cubes and spice it with salt, pepper lemon peel and let them sit for approx. 1 hour. Put it in the pan and cover with oil. Let it confit at 60 degrees for about 1 hour until the meat is tender. Put in a container with capers.


200 g seal fillet

0.5 dl olive oil


crushed black pepper

peel of 1⁄2 lemon

20 g capers


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