Goldeneye with Chanterelles

Goldeneye with Chantarelles

Serves 4


  • 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

How to do it

  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


This recipe was made as part of the Åland episode.