VELOUTÈ OF RED PEPPER WITH ROCKFISH
Leonardo Pellacani
Gluten-free
Menù Ingredients
q.s. Pepper
q.s. Thyme
q.s. Garlic
Serves 6
In a pan with a tablespoon of evoo cook the chopped garlic with the fresh thyme. Add the Èscorfano and warm it up it for couple of minutes. In a saucepan, warm up the pepper cream with some broth to make the desired soup consistency. Transfer the pepper soup into a bowl, place the autumn leaf and the sautè fish in the middle. Garnish with thyme, cracked pepper and a drizzle of evoo.
