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ALL RECIPES

Roasted Salmon with Mascarpone Polenta

  • Pair with Pinot Noir
Primary Ingredients

6 each 5oz pieces of salmon

1 Tablespoon of olive oil

Salt to taste

½ polenta

1.5 cups chicken stock

1.5 cups milk

½ cup of mascarpone cheese

Salt to taste

Primary Technique
  1. Preheat oven to 400F
  2. Season salmon to taste with salt
  3. Brush both sides with olive oil
  4. Bake on sheet pan until reaches medium-rare approx. 10 minutes
    * may take more or less time depending on thickness of fish
  5. bring stock and milk to a boil
  6. whisk in polenta while boiling
  7. reduce to simmer and cook until soft and creamy
  8. turn off heat and whisk in butter and parmesan
  9. season to taste with salt

 

plated salmon
Braised Mushrooms Ingredients

4 cups of maitake mushrooms 

1 shallot finely diced

1 Tablespoon of Olive Oil

1/3 cup of chicken stock

1 Tablespoon of butter

Salt and pepper to taste

Braised Mushrooms Technique
  1. Heat olive oil up in saute pan over medium-high heat until hot
  2. Add mushroom and cook for 2 minutes
  3. Add shallots turn heat to medium and cook until shallot is soft and translucent
  4. Add chicken stock, reduce to almost dry (1-2 teaspoons of liquid)
  5. Turn off heat and add butter, stir to melt, and coat
  6. Season to taste with salt and pepper
Marsala Broth Ingredients

2 cups of chicken stock

½ cup of Marsala wine

2 Tablespoons of cold butter

Salt to taste

Marsala Broth Technique
  1. Place Marsala and stock in a saucepan
  2. Reduce until the total volume is 1 cup
  3. Turn off heat and let sit 1 minute
  4. Whisk in cold butter
  5. Season to taste with salt
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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