Pan-Roasted Pike With Sherry-Glazed Mushrooms and Polenta - Forno Bravo. Authentic Wood Fired Ovens
Braised celery root with sweet dumpling squash, lacinato kale, and creamy polenta in a rich Madeira sauce. Perfect for a special dinner party!
Ingredients
- 5 C water
- 1 C polenta (dry)
- 1 oz Cheese (Parmesan, grated)
- 3 T butter
- 1 clove garlic (minced)
- salt (to taste)
- Pepper (to taste)
- 1 T vegetable oil
- 7 oz mushrooms (shitake, stemmed and quartered)
- 5 oz mushrooms (oyster, cut off the stem)
- 1/2 serrano chile
- 1/4 C sherry
- 1/2 fresno chile
- 1 1/2 T butter
- 1 1/2 tsp thyme (chopped)
- 4 4-5 oz pike
- butter (for basting)
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