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
salt
crushed black pepper
peel of 1⁄2 lemon
20 g capers
lemon
