John Dory with Red wine sauce and Martini Veloute
By Executive Chef Selvaraju Ramasamy
Preparation:
Red Wine Sauce
- Sear the chicken trimmings in a sauce pan.
- Add the onion, carrot, celery and sauté till brown.
- Deglaze with the red wine and reduce the liquid to half.
- Add the vegetable stock and the thyme and reduce in low heat.
- Once the sauce reaches a thick and glossy consistency strain and finish with salt.
Martini Velouté
- Add the martini to a sauce pan with the roasted corriander and reduce by half.
- Stir in the cream and reduce till a thick glossy consistency is achieved.
- Adjust the seasoning according to taste and finish with a knob of butter.
John Dory
- Clean and trim the John dory fillets.
- Season the fillets and sear them onto a pan.
- Add butter and a small bunch of thyme.
- Baste the fish with the fat.
- Finish cooking in the oven.
- Serve the fish with the sauce and some sautéed vegetables.