Reindeer filet and chicken au cidre

A dinner becomes easily more festive just by preparing a little more impressive starter. Even when the main course is relying on southern European influences, the starter's taste and raw materials are clearly from Lappland.

Ingredients:
reindeer filet, butter
wheat bread
rye bread
rosemary
Aattu's signature blueberry sauce
cream cheese
chicken, cider
turnip rape oil
rice, coriander
champignon
zucchini
cocoa, cinnamon
chili
tomato, onion
tarragon
white balsamic vinegar
olive oil

Fry the chicken slices in turnip rape oil. Season with salt and black pepper. Add two desilitres of dry apple cider and let stew in a low temperature. Boil the rice and add chopped coriander just before serving.

Melt some butter in a pan and fry the fillets two-three minutes on both sides. Move to the cutting board and cut an inch thick slices. Smear the cream cheese on the wheat and rye bread, pout them together and cut portion sized pieces with a round cookie cutter. Build the starter with the bread and two slices of reindeer fillet. And some blueberry sauce and chopped rosemary.

Slice the champignon and toast it on a dry hot pan. Add turnip rape oil and zucchini strips once the champignon is almost done, but still firm. Season with cocoa, cinnamon and chili.

Slice tomato and onion, add chopped tarragon, balsamic vinegar and olive oil. Let rest a while in a refrigerator.