Reindeer tartare, browned lemon butter,
vendace roe, and chanterelle cream
Preparation time 30min
|
4 portions
Ingredients
250 g Lapin Liha’s reindeer sirloin
40 g vendace roe
1 shallot
1 container of quark
2 dl chopped chanterelles
½ lemon
50 g butter
oil
salt
pepper
juniper berry
cress
Instructions
Clean the sirloin of any sinews. Sear the meat in oil on a hot pan until only its surface is browned. Put the meat to a cutting board to cool down.
Sauté the chanterelles in a dry pan until all the liquid has evaporated. Add a knob of butter and fry until the mushrooms have browned. Let the mushrooms cool slightly, then mix them into the quark, add salt and pepper. Cut the shallot into rings and add these to the quark.
Brown the butter in a pot until it has acquired a nice golden brown color. Add the juice of half a lemon.
Cut the reindeer sirloin into smaller pieces and mix them into the browned lemon butter. Season with salt, pepper, and one juniper berry crushed in a mortar.
Serve with the quark and garnish with cress and vendace roe.
