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.
Together with the potatoes and swede, cook the bear fillet (until medium rare) in 2 tbsp butter. Season, to taste, with salt and pepper. Set aside to rest in a warm place.
In a separate pan, sauté the beetroot and onion in 1 tbsp of butter. Add the Angelica seeds and the blueberry juice or red wine. Cook until tender. Season, to taste, with salt and pepper.
Serve the bear fillet, potatoes and swede together with the beetroot and onion sauté and cloudberry jam.
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