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
- Preheat oven to 400F
- Season salmon to taste with salt
- Brush both sides with olive oil
- Bake on sheet pan until reaches medium-rare approx. 10 minutes
* may take more or less time depending on thickness of fish - bring stock and milk to a boil
- whisk in polenta while boiling
- reduce to simmer and cook until soft and creamy
- turn off heat and whisk in butter and parmesan
- season to taste with salt
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
- Heat olive oil up in saute pan over medium-high heat until hot
- Add mushroom and cook for 2 minutes
- Add shallots turn heat to medium and cook until shallot is soft and translucent
- Add chicken stock, reduce to almost dry (1-2 teaspoons of liquid)
- Turn off heat and add butter, stir to melt, and coat
- 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
- Place Marsala and stock in a saucepan
- Reduce until the total volume is 1 cup
- Turn off heat and let sit 1 minute
- Whisk in cold butter
- Season to taste with salt
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