Porcini-Hazelnut Glaze

Kate Mathis
This mayonnaise-based glaze, flavored with dried porcini mushrooms and roasted hazelnuts, is delicious brushed on all kinds of fish before roasting or broiling. Use it on skinless fish like halibut, mackerel or wild striped bass. Thinned with Marsala, it becomes a terrific sauce.

Yield:

Makes about 3/4 cup

Recipe from


Ingredients

1/2 cup dried porcini mushrooms
1/4 cup roasted and skinned hazelnuts, finely chopped
1/2 cup mayonnaise
Salt and freshly ground pepper

Preparation

In a spice grinder, grind the porcini to a powder. In a small bowl, blend together the porcini powder, chopped hazelnuts and mayonnaise and season with salt and pepper.

Note:

Sauce variation: Add 1 tablespoon of dry Marsala per 3/4 cup of glaze and serve with grilled, poached or sautéed fish.

Marcia Kiesel,

February 2012