{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Modern Lappish food' data-url='/boclips/videos/5c54c03fd8eafeecae14950e' data-video-url='/boclips/videos/5c54c03fd8eafeecae14950e' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nModern Lappish food\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP TelevisionRovaniemi, Lapland - 5th December 2008 1. Close-up Christmas tree pull out to people walking in city centre2. Close up lanterns3. Wide Rovaniemi street pan to exterior Hotel Santa Claus4. Medium exterior Hotel Santa Claus5....\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003eRovaniemi, Lapland - 5th December 2008 \u003cbr/\u003e1. Close-up Christmas tree pull out to people walking in city centre\u003cbr/\u003e2. Close up lanterns\u003cbr/\u003e3. Wide Rovaniemi street pan to exterior Hotel Santa Claus\u003cbr/\u003e4. Medium exterior Hotel Santa Claus\u003cbr/\u003e5. Wide Hotel Santa Claus reception area\u003cbr/\u003e6. Wide pan restaurant\u003cbr/\u003e7. Mid shot people being served wine\u003cbr/\u003e8. Mid shot chilled wines\u003cbr/\u003e9. Set-up shot Sanna Paavalo \u003cbr/\u003e10. SOUNDBITE: (English) Sanna Paavalo, Restaurant Manager, Hotel Santa Claus:\u003cbr/\u003e\"Here in Lapland very popular is everything that is very healthy and green, environmental and nearby produced. \" \u003cbr/\u003e11. Waitress takes dishes pan to sous chef Marco Niemela and staff in kitchen \u003cbr/\u003e12. Close-up chopping onion pull out to chef and Marco in background\u003cbr/\u003e13. Marco prepares starter using only local sourced foods called '4 Different Ways of Taste\"\u003cbr/\u003e2. Wide view from restaurant into kitchen \u003cbr/\u003e3. Various chefs preparing food in kitchen \u003cbr/\u003e4. Set-up Marco Niemela\u003cbr/\u003e5. Various Marco demonstrates how to make a mixed started using local dishes \u003cbr/\u003eUPSOUND: (English) Marco Niemela, sous chef \u003cbr/\u003e\"I start with the fish. It's cold salmon mousse. Trying to make a canal here...Then a little bit of smoked white fish. Then a little bit of mustard sauce, it is like Lappish mustard sauce. Then a little bit white fish roe.  Then reindeer roulette. This term, reindeer roulette, it has cold smoked pork and reindeer. They are pressed together, and then we have smoked reindeer and that's about it.\"\u003cbr/\u003e6. Close-up smoked white fish, king crab sauce and sweet potato puree\u003cbr/\u003e7. Close-up braised lambkin shin with parsnip puree and rosemary sauce\u003cbr/\u003e8. Wide Marco brings dishes to the table\u003cbr/\u003e9. Marco lays down dishes on table \u003cbr/\u003e10. Close-up reindeer neck and fillet of reindeer with parsnip puree and wild cranberry sauce\u003cbr/\u003e11. Reindeer dish placed on table \u003cbr/\u003e12.  SOUNDBITE: (English) Sanna Paavalo, Restaurant Manager, Hotel Santa Claus:\u003cbr/\u003e\"The reindeer is always popular because it's very local, very traditional Finnish, but also there is those things like healthy, good taste, you can make it many different ways. It's just not sauteed reindeer like you see here this portion. And it's of course Lappish animal.\"\u003cbr/\u003e13. Mid shot lift doors open to reveal City Hotel's new reindeer picture\u003cbr/\u003e14. Tilt down ceiling window to wide of restaurant with reindeer chairs\u003cbr/\u003e15. Close up reindeer chair and candle through window pull out to mid of diners \u003cbr/\u003e16. Close-up red king crab \u003cbr/\u003e17. Mid shot red king crab \u003cbr/\u003e18. Set up shot head chef Jori Hietanen walks out of kitchen into bar\u003cbr/\u003e19. SOUNDBITE: (English) Jori Hietanen, Head Chef, City Hotel:\u003cbr/\u003e\"Seafood and fish have come to the restaurant already years ago, but now they are rising up again. And the people want to be healthy.\"\u003cbr/\u003e20. Close up white fish in crab sauce \u003cbr/\u003e21. Close up salmon sizzling \u003cbr/\u003e22. Mid shot Yori in kitchen \u003cbr/\u003e23. Close up cutting aubergine\u003cbr/\u003e24. Close up chopping dragon\u003cbr/\u003e25. Wide Yori takes trolley to restaurant \u003cbr/\u003e26. Yori adds Pernot to crab and lights dish\u003cbr/\u003e27. Yori dishes out crab on plate \u003cbr/\u003e28. Yori places aubergine on plate\u003cbr/\u003e29. Yori puts sauce on dish UPSOUND: (English) \"And now it's ready to serve.\"\u003cbr/\u003e30. Yori serves dish UPSOUND: (English) \"There you are.\"\u003cbr/\u003e31. Close-up dish \u003cbr/\u003e32. SOUNDBITE: (English), Voxpop, Customer: \u003cbr/\u003e\"Well it...it's delicious. It's very soft and it tastes really special I would say. It's really nice.\"\u003cbr/\u003e33. Pan across Lappish Christmas desserts and liqueurs \u003cbr/\u003eIn Lapland, said to be the home of Father Christmas, fish roe, baked ham and Christmas loaf make for traditional Christmas fare. \u003cbr/\u003eBut as people become more conscious about healthy eating, alternative foods are proving popular during the Christmas season. \u003cbr/\u003eAP Horizons went to sample a few modern Lappish dishes.  \u003cbr/\u003eIt's the height of the Christmas tourist season in Rovaniemi, the capital of Finnish Lapland.\u003cbr/\u003eRestaurants are buzzing with tourists and locals alike, hungry after a long day's work or sight seeing. \u003cbr/\u003eSigns of Christmas are everywhere in Rovaniemi and here at the Santa Claus Hotel is no exception. \u003cbr/\u003eBut according to restaurant manager Sanna Paavalo, an increasing number of diners are choosing fish dishes over the traditional Christmas fare of baked ham. \u003cbr/\u003eSanna says an increasing amount of tourists are remaining health conscious while they are on holiday. They are also keen to eat locally sourced food that has minimal damage on the environment. \u003cbr/\u003eSous chef Marco Niemela says all the ingredients that make up the mixed starter platter of locally caught salmon and Lapland farmed reindeer are sourced less than 200km from Rovaniemi (124.3 miles).  \u003cbr/\u003eThe dish is made up of cold salmon mousse, smoked white fish, Lappish mustard sauce, white fish roe, mushrooms, reindeer roulette - a blend of smoked pork and reindeer and cold smoked reindeer slices.  \u003cbr/\u003eDrizzled with a splash of balsamic vinegar and the platter is complete. \u003cbr/\u003eMarco says the starter is proving especially popular this year. \u003cbr/\u003eFor the main, smoked white fish is a particular favourite that is both healthy and local. \u003cbr/\u003eHere it's served with king crab sauce and sweet potato puree.\u003cbr/\u003eAccording to Sanne, lambkin has been gaining popularity with local diners. She believes this is because it is sourced locally.  \u003cbr/\u003eTonight the lambkin is shin with a parsnip puree and rosemary sauce. \u003cbr/\u003eBut there's one traditional dish that both Sanne and Marco agree has never lost it's popularity - reindeer. \u003cbr/\u003eThere are approximately 200,000 reindeer in Lapland, and many of those are farmed for food. \u003cbr/\u003eReindeer is not only locally sourced, but it is has virtually no fat and is very low in cholesterol. \u003cbr/\u003eOn the menu this evening is reindeer neck and fillet of reindeer with a parsnip puree and wild cranberry sauce. \u003cbr/\u003eAP Horizons admits to having tried a bite - and it was delicious - sorry Rudolph. \u003cbr/\u003eReindeer pop up everywhere in Lapland. \u003cbr/\u003eAt the City hotel the lifts have just been renovated to include one. \u003cbr/\u003eAnd the chair rests in the restaurant come reindeer style too. \u003cbr/\u003eBut diners here can also get up close and personal with a newcomer to Lapland - the Varanger red king crab. \u003cbr/\u003eAccording to head chef Yori Hietanen the City Hotel is the only place that serves the Norwegian crustacean.  \u003cbr/\u003eYori says that fish and seafood have always been available in Lapland, but they have become a lot more popular recently as people start to think more about eating healthily. \u003cbr/\u003eWhite fish and locally caught salmon are popular at the moment.  This white fish dish is topped with king crab. \u003cbr/\u003eBut Yori's favourite recipe is king crab with Pernod (aniseed liqueur) served with sliced aubergine and fresh dragon (herb). \u003cbr/\u003eThe crab is flambeed at the table for diners. Yori then adds cream and a 'special recipe' tomato sauce.\u003cbr/\u003eSo locally sourced and healthy food is the order of the day in Lapland - a good choice since it will always leave plenty of room for dessert.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator 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