| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Nordic |
Nordic, Nosh |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless chest of Ptarmigan |
| 200 |
g |
Mushrooms; (7oz) |
| 4 |
ts |
Balsamic vinegar |
|
|
Salt; pepper and thyme |
|
|
Red current jelly |
|
|
Lettuce |
| 100 |
ml |
Sour cream; (3 1/2fl oz) |
| 3 |
tb |
Mountain cloudberries |
|
|
Salt; pepper and thyme |
INSTRUCTIONS
FOR THE DRESSING
You will want 1 boneless chest of ptarmigan for each person. Spice them
with salt and pepper to taste and place into a hot frying pan to brown on
each side. Then roast in the oven for 3-4 minutes at 200?C/400?/gas mark 6.
Saut. the mushrooms for 3 to 4 minutes. Add the balsamic vinegar, and the
salt, pepper and thyme to taste.
Serve the dish with a picked lettuce salad and red current jelly.
NOTE: In the programme our chef also served this dish with the rich game
stock that he used for the main course, however he also recommends that you
could use the following dressing: Mix the cloudberries into the sour cream,
and add the salt, pepper and thyme to taste.
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