Chef Tareq Taylor heads out to Aland, a group of 6700 islands situated between Sweden and Finland. Tareq prepares a recipe reflecting Aland's unique cuisine.
Start preparing the chutney. Put all the ingredients in a small pot and cook for 5 minutes. Set aside and let it cool down.
Sauté the chanterelles in butter until golden. Salt to taste. Set aside.
In a hot and dry pan, add a pinch of salt and fry the goldeneye, skin down, until the skin is nice and crisp, approximately 3 minutes. Reduce the heat and turn the breast and add the liver. Fry for 3 minutes, or until cooked to your liking.
Slice the Goldeneye breasts and serve on top of the chanterelles and a generous amount of plum chutney.
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