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| 4 | Boneless chest of Ptarmigan |
| 200 Gramm | Mushrooms; (7oz) |
| 4 Teelöffel | balsamic vinegar |
| | Salt; pepper and thyme |
| | Red current jelly |
| | Lettuce |
| 100 Milliliter | Sour cream; (3 1/2fl oz) |
| 3 Esslöffel | Mountain cloudberries |
| | Salt; pepper and thyme |
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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.
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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