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Goldeneye with Chanterelles

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.


  • 4 breast fillets of Goldeneye (you may also use duck or pheasant)

  • 4 Goldeneye livers

  • 400 g fresh chanterelles

  • 2 tbsp butter

  • Salt

  • For the plum chutney

  • 300 g fresh yellow plums, pitted

  • 10 junipers

  • 50 ml vinegar, 6%

  • 100 g caster sugar

  • 100 ml lingonberries

  • A pinch of salt and pepper


  • 1.

    Start preparing the chutney. Put all the ingredients in a small pot and cook for 5 minutes. Set aside and let it cool down.

  • 2.

    Sauté the chanterelles in butter until golden. Salt to taste. Set aside.

  • 3.

    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.

  • 4.

    Slice the Goldeneye breasts and serve on top of the chanterelles and a generous amount of plum chutney.

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