Chef Glyston Gracias, Chef Manager at Smoke House Deli sends his love with a recipe for the delicious Chili Crusted Cobbler with Citrus Thyme Velouté.

Ingredients

200 gms John Dory

10 gms smoked chili paste

40 gms french beans

20 gms panko crum

10 ml lime juice

80 gms California orange juice

60 gms cooked risotto rice

20 gms parmesan cheese

2 gms turmeric powder

20 ml fresh cream

2 gms chili flakes

2 gms thyme fresh

20 gms butter yellow

20 gms flour

2 gms salt

2 gms black pepper crushed

2 gms balsamic reduction

50 ml fish stock

10 ml olive oil

Method

Marinate the John Dory fillet with smoked chili paste, salt, pepper and lemon juice. Sear the pan with olive oil, and then finish it in the oven at 160 degree Celsius for 5 minutes. For the sauce, combine the fish stock with the California orange juice and reduce with thyme. Finish this with yellow butte In a pan, sauté some onion, garlic and turmeric and add the cooked risotto rice along with the fish stock. Allow it to simmer for 10 minutes. Finally finish with butter, cream and parmesan. In a hot pan, sauté the French beans with yellow butter and parsley. On a plate, place the turmeric risotto, top it with the chili crusted John Dory, butter tossed French beans and finally the citrus thyme velouté sauce. Serve hot. Garnish with dill, balsamic reduction (reduce balsamic vinegar, 100ml), port wine (250ml) by half and drizzle on the plate.