Samppanjaviikkojen Herkkulautanen
recipe

A delightful menu that combines Finnish and French cuisine, featuring vendace roe, marinated reindeer, and quail stuffed with gourmet mushrooms, perfectly paired with champagne.
Preparation Time: 1 hour
Serving Size: 4 servings

Ingredients:

- Vendace roe
- Dill potato pancakes
- Marinated reindeer
- Black salsify
- Gourmet mushrooms
- Quail
- Provençal risotto
- White chocolate
- Cloudberry sorbet
- Roasted white chocolate
- Jean Vesselle Extra Brut champagne
- Jean Vesselle Oeil de Perdrix Brut champagne
- Jean Vesselle Prestige Bouzy Grand Cru Millésime 2003 Brut champagne
- Ratafia de Champagne

Instructions:

1. Prepare the dill potato pancakes by frying the potatoes and seasoning with dill. Place the vendace roe on top of the pancakes.
2. Cook the marinated reindeer in a skillet and serve with boiled black salsify.
3. Stuff the quail with gourmet mushrooms and bake in the oven. Serve alongside Provençal risotto.
4. For dessert, melt the white chocolate and mix it with cloudberry sorbet. Garnish with roasted white chocolate.
5. Pair each dish with the recommended champagne.

Nutritional Information (per serving):

- Energy: 400 kcal
- Protein: 30 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 5 g

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