SC - Seal-OOP

[Nanna Rognvaldardottir]

My lord Ras,

Here is the seal recipe you asked for. Note that the seal has to be fairly
young; the meat of an older animal is much coarser and tougher, needs longer
cooking and is best stewed (more like whale - no, that probably doesn´t mean
anything to you). The meat is very lean and tender but can have an
unpleasant taste unless well marinated.

My hosts  say they often use an oriental marinade (soy, mirin, honey and
various spices) but this time they used a port marinade. The recipe is
rather vague because they never cook from recipes anyway but it goes
something like this:

2 lbs fillet of seal
1 cup ruby port
some juniper berries, crushed
lots of black pepper
some dried sage
some dried basil
possibly some other herbs

Marinate for two days, turning occasionally, then remove the meat from the
marinade, pat it dry and fry it in some butter and oil until well browned.
Pour some brandy over the meat and ignite. When the flames die down, it is
placed in a moderately hot oven for 15 minutes or so, depending on the
thickness of the fillet.

Slice thinly and serve with whatever takes your fancy.

Nanna