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.More Recipes featuring Porcini

February 2012

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Credit: © Kate Mathis

Recipe Summary

Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Notes

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

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