Porcini-Hazelnut Glaze

By Marcia KieselPublished: Jan 18, 2012

Yields:

1 c.

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.

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Directions

1. Step 1In 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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