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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.

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 Velouté

  • Martini – 250 ml
  • Fresh Cream – 250 ml
  • Roasted Coriander seeds – to taste

John Dory

  • John Dory – 2 fillets
  • Butter – as required
  • Salt and pepper – to taste