Chef Tareq Taylor explores a Nordic region, searching out fantastic ingredients, meeting extraordinary people, and preparing his own versions of delicious recipes along the way.
Clean and fry the heart until it’s medium rare in rapeseed oil. Season, to taste, with salt and set aside rest for a few minutes. Cut the heart in thin slices.
Use a slice mandoline and slice the carrots, the swede and the onion very thin.
Prepare the dressing. In a pan, add the Angelica seeds, the onion, the swede with the oil. Cook until tender.
Add vinegar, honey and the cloudberries.
In a bowl, combine the sliced vegetables and the dressing.
Serve with the reindeer heart and blueberries or crowberries.
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