Broiled Salmon and Reindeer Filet | euromaxx à la carte | DW | 25.03.2005
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Broiled Salmon and Reindeer Filet

Chef Tove Ulvestadt of the restaurant Telemarkstunet in the Norwegian town of Lillehammer has put together a delicious traditional Norwegian menu for four.


Tove Ulvestad has been running the restaurant for the past eleven years. Dining in Telemarkstunet means taking off from your daily stressful routine. Rustic and cozy, just like the ambience. Wooden cottages built just like in the Middle Ages.
Before the guests tuck into their meal, a phase of relaxation - or chilling - is on the cards.

Baked salmon with sour cream and thyme


400 g salmon filet
0.5 l sour cream
thyme, fresh or dried
lemon peel, finely chopped

For the sauce:
2 tbsp sour cream
100 ml white wine
100 g mayonnaise
1 tbsp dill

For the spinach:
400 g fresh spinach
50 g onions, finely chopped
1 clove of garlic, finely grated
100 ml olive oil


Cut the salmon into four, cover it with sour cream, season with thyme, lemon peel, salt and pepper. Bake for 12 minutes in a preheated oven at 225 degrees celsius.

Mix sour cream with white wine, mayonnaise and dill.

Heat olive oil in a pan. Add finely chopped onion and garlic and fry. Add spinach and cook slowly, turning carefully from time to time. Arrange the salmon with the sauce and spinach on a plate. Garnish with lemon slices and thyme.

Filet of Reindeer with Glazed Vegetables and Baked Potatoes.

For the Meat:
1kg Filet of Reindeer (or 2.2 kilos reindeer back)
100ml Balsamic Wine Vinegar
Salt, Pepper
0.5 litres brown sauce (made with 25g flour, 0.8 litres meat stock, salt, pepper)
150g Brown Sugar

For the Potatoes:
1kg Potatoes
1 Red Chilli
Salt, Pepper
1tsp Fresh Thyme
200 ml Olive Oil

For the Vegetables:
200g Carrot
200g Kohlrabi
100g Onion
100g Fennel
150g Sugar
100ml Balsamic Wine Vinegar
1tsp dried Tarragon
1 Head of Broccoli
1 Cauliflower
500g Butter

Melt the butter in a large saucepan. Add the flower, allow to brown slightly, add meat stock and let stand for 30 minutes. Add salt, pepper, wine vinegar and brown sugar to taste. Keep warm.

Wash, then halve or quarter depending on size. Heat the oven to 225 degrees Celsius. Brush potatoes with olive oil, place on baking tray, and season with salt, pepper and thyme. Remove seeds from Chilli and chop. Sprinkle over potatoes. Bake 20-25 Minutes.

Cut vegetables into same sized pieces. Melt butter in a pan. Add wine vinegar and 100ml water. Add tarragon. Place vegetables and sugar into the liquid. Stir and cook until the water has evapourated. When that is done, slowly caramelize the butter and sugar. The vegetables take about 10 minutes to glaze.

Fry the filet in a pan with some olive oil. Flavour with salt and pepper. Place in baking tray and cook for five minutes in an oven pre-heated to 225 degrees Celsius. Keep at sixty to seventy degrees celsius for a further ten minutes. That allows the meat juices to gather and the filet stays moist. Slice to serve.

Broccoli and Cauliflower:
Cut into pieces and put into boiling salted water. Add a knob of butter. The vegetables have to remain crunchy. Finally, arrange potatoes, vegetables and the meat with sauce on a plate and serve.

Wild Berries with Cream

300-400g Wild Berries
150ml Cream
1tbsp Powered Sugar

Heat the berries carefully. Mix cream and sugar. Pour over berries.