Island Seal and Seaweed Chimichurri

By Guillaume Diotte
2 min read
Phoque des Îles et chimichurri d’algues

Island Seal and Seaweed Chimichurri*

A recipe that couldn't be more maritime, for seasoned palates and cooks! A recipe from chef Kim Côté of Bistro Côté Est in Kamouraska , presented on the show Chiller avec Félipé au Québec broadcast on the Zeste TV channel.

For the seal

  • 2 seal loins
  • water or milk
  • fresh thyme (to taste)

For the chimichurri

  • 2 cups Atlantic Nori seaweed sheets or Kombu sheets An Ocean of Flavors
  • ¾ cup pumpkin seeds (roasted and chopped)
  • 1 tbsp sea parsley (chopped)
  • 4 shallots (finely chopped and grilled in olive oil)
  • 1 tbsp apple cider vinegar
  • 1 lemon (for juice)
  • 1 tomato (cut into small cubes)
  • salt and pepper (to taste)
  • samphire branches (for garnish)

  1. Soak the seal loins in milk or water to remove some of the excess blood and add the thyme. Let stand overnight. Rinse the loins in fresh water. Squeeze dry thoroughly using paper towels.

  2. Rehydrate the seaweed in hot water for 5 minutes and chop it very coarsely. Drain well.

  3. Chop the pumpkin seeds, sea parsley, shallots and tomato with a knife and add to the seaweed.

  4. Mix the chimichurri well with cooked vegetables of your choice.

  5. Sear the seal on both sides in butter and very hot oil, until medium rare (see note).

  6. Place the seal on the chimichurri and add olive oil.

  7. Decorate with samphire branches.

Cooking seal to medium rare allows you to better appreciate it, because the more it is cooked, the stronger the loin will taste.

* Chimichurri is a condiment from South American cuisine, especially Argentina, used to accompany grilled meats. It is originally made with fresh herbs, garlic, and red wine vinegar. Kim Côté offers you a version adapted to our own culinary culture!