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John Dory with Red wine sauce and Martini Veloute
By Executive Chef
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.
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.
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.
Ingredients: Red Wine Sauce
Chicken Trimmings – 1/4 kg
Red Wine – 1/2 bottle
Vegetable Stock – 0.5 ltrs
Bay leaf – 1 nos
Peppercorn – to taste
Onion – roughly chopped
Carrots- roughly chopped
Celery – roughly chopped
Thyme – one small bunch
Martini – 250 ml
Fresh Cream – 250 ml
Roasted Coriander seeds – to taste
John Dory – 2 fillets
Butter – as required
Salt and pepper – to taste