Grilled seal loin with blue cheese

Blue-grilled seal loin with lamb's lettuce and brown/black rice.

Difficulty :
Preparation time : 15 min
Cooking time : 6 min
Number of servings : 4 persons
Type of dish : Plat principal

By chef Jean Soulard, spokesperson for Smarter Seafood.

Ingredients

30 g (1 oz.) Ciel de Charlevoix blue cheese
30 g (2 Tbsp) butter
5 g (1 tsp) strong mustard
1 shallot, chopped
4 slices of seal loin, approx. 150 g (5 oz.)
30 ml (2 Tbsp) olive oil
• Salt and pepper to taste

Preparation

Using a fork, mix the cheese, butter, mustard and shallot in a bowl. Set aside.
Pre-heat the grill on high.
Coat the meat with oil and cook approx. 3 minutes on each side for rare. Salt and pepper.
Plate the meat, drizzle with blue cheese butter and serve immediately.

Ciel de Charlevoix is a semi-firm, veined, artisanal cheese. With its notes of mushroom and cream, this mild blue is well suited to those who wish to sample this type of product. Its smooth, lightly veined character leaves a subtle yet pleasantly sharp taste in the mouth.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

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