700 g bear fillet
440 g potatoes, sliced
200 g swede, peeled and diced
400 g beetroot, peeled and diced
1 onion, peeled and diced
3 tbsp butter
200 ml blueberry juice or red wine
Salt and freshly grounded black pepper
4 tbsp cloudberry jam
- 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 beetroots 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.