Skogens Skatt: Älgfilé med Kantarell-Crème, Lingonberry-Vinägerreduktion och Mandelpotatispuré

Prepare the Elk Fillet: Pat the elk fillet dry with paper towels. Season generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

Sear the Elk: Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium-high heat. Once shimmering, add the elk fillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. During the last few minutes of cooking, add 1 tablespoon of butter, 3 fresh thyme sprigs, and 2 smashed garlic cloves to the pan, basting the elk with the melted butter.

Rest the Elk: Remove the elk from the pan and let it rest on a cutting board, loosely tented with foil, for at least 10 minutes. This allows the juices to redistribute.

Prepare the Almond Potato Purée: Place the peeled and quartered almond potatoes in a pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain thoroughly and return the potatoes to the hot pot to dry out for a minute.

Finish the Purée: Gently heat 150ml of whole milk and 50g of unsalted butter in a small saucepan. Pass the hot potatoes through a potato ricer or mash thoroughly until smooth. Gradually whisk in the warm milk and butter mixture until the purée is creamy and lump-free. Season with 0.5 teaspoon of salt and 0.25 teaspoon of white pepper to taste. Keep warm.

Make the Lingonberry-Vinegar Reduction: In a small saucepan, combine 100g of lingonberries, 50ml of balsamic vinegar, 1 tablespoon of sugar, and 30ml of water. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly and the lingonberries have burst. Strain through a fine-mesh sieve, pressing on the solids to extract all liquid, then discard the solids. Keep the reduction warm.

Prepare the Chanterelle Cream: In the same pan used for the elk (or a clean one), melt 1 tablespoon of butter over medium heat. Add the finely minced shallot and sauté until translucent, about 2-3 minutes.

Cook Chanterelles: Add the cleaned and sliced 200g of chanterelle mushrooms to the pan. Sauté until they release their moisture and start to brown, about 5-7 minutes.

Deglaze and Simmer: Pour in 60ml of dry white wine and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes. Add 200ml of heavy cream and 100ml of vegetable or game stock. Bring to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened to your desired consistency.

Finish the Cream: Stir in 2 tablespoons of finely chopped fresh dill. Season the chanterelle cream with salt and black pepper to taste.

Plate the Dish: Slice the rested elk fillet against the grain into thick medallions. Spoon a generous portion of the almond potato purée onto each plate. Arrange the elk medallions elegantly beside the purée. Drizzle the lingonberry-vinegar reduction artfully over the elk. Spoon the chanterelle cream generously over and around the elk. Garnish with fresh dill sprigs and a few fresh lingonberries. Serve immediately.