VELOUTÈ OF RED PEPPER WITH ROCKFISH

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.