Waller with Porcini and Beetroot Sauce
A hearty main course featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g small beetroot
- 1 Garlic clove
- 2 tbsp lemon juice
- 1 tsp Honey
- 3 tbsp wine vinegar
- 6 tbsp Olive oil
- Salt
- Pepper (freshly ground)
- 4 pieces of walleye (about 160 g each)
- 200 g porcini mushrooms
- 2 tbsp butter
- herbs (for garnish)
Instructions
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1.
Wash, trim and steam the beetroot for about 20 minutes. Then peel and halve it. Combine with finely chopped garlic, lemon juice, honey, vinegar and 4 tbsp oil in a bowl; let it warm gently to infuse flavors. Season with salt and pepper.
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2.
Wipe the walleye dry, pat it dry and sear skin-side in 2 tbsp oil over medium heat for about 5‑6 minutes until golden brown. Flip, remove from heat and allow it to finish cooking through while remaining translucent. Season with salt and pepper.
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3.
Clean the porcini mushrooms and slice them. Sauté in hot butter on both sides until golden brown. Salt, pepper, then plate the walleye with the beetroot vinaigrette and top with sautéed porcini. Garnish with fresh herbs as desired.
