Best Fish Dishes From The Professionals S11-14! | MasterChef UK

[Music] Luke has served Cod fried in beef fat topped with battered scraps beef dripping comfy potatoes a potato TW seasoned with curry salt pea puree crushed peas and a pickled onion and vinega [Music] gel the fish is just flaking beautifully and it's just so moist the way that you've cooked it in beef fat stop it Luke and then you've got so many scraps on the top beautifully seasoned crispy and the vinegar gel beautiful flavors you know delicious well done you you captured all of the flavors of Classic Fish and Chips but you've modernized it you've broken it down and you refined it into fine dining you've got a beautiful soft comfy potato you've got a beautifully cooked Cod mushy peas are great Luke really really good job thank you fishing ships at its best well done you have got salty curry sauce in a wafer great work I like your passion I like your sense of fun I think that was a terribly Brave thing to do and you've pulled it off well done ecstatic hold on man smashed it back I don't think he could have gone any better I'm super I I can't even speak oh yeah I'm super happy but 4 minutes yes sir you're very organized thank you you got a lot L to do just playing up Bart's main course may not look like the most groundbreaking thing but it is a lot of good things that deserve to be together Lobster with new potato sfire egg yolk a bur blonc a well-made bur Blanc will make me very happy indeed very very straightforward he's not trying to impresses with technique it just smacks of confidence right that it that's it that's and you're on time smile when you go through good luck hi hello I've made for you a PO lobster tail and cloths with new potatoes bur Blan sauce post egg yolk sire and grated Baga thank you very much thank you this is the first plate of food today which could have very feasibly been handed to me in uh Michelin star chasing restaurant it is Rich it is luxurious it's intense there is one issue which is serving Lobster almost raw some people would find that off-putting so instead of the tension of that luxurious shellfish you've got some which is actually quite soft and slippery loads of salty delicious Baga on the top an egg yolk which is runny I think the B Blanc is delicious I think bath is a very accomplished Chef the lobster is melt in the mouth it beautifully cooked you can taste the sweetness of it the potatoes a lovely little earthy touch that just gives the the whole dish a little bit of normality in what is an exceptional piece P of Cy the star that really brings this whole dish together is the Baga delicately put together with a really strong flavors delicious beautiful tell us about your two dishes please Alex the first one Cod wrapped in some Nori seaweed and then it's going to be a white bean clam and seaweed calet on the side and then my second dish uh is a peach Melba so when I worked in London um as an apprentice this hotel it was like with the creator of the peach Melba um so I've kind of taken that aspect and I want to use a bit of me like my progression at the end I'm kind of making a peach and raspberry kind of almost cocktail just to kind of have a bit bit of fun and kind of refresh palette alcoholic cocktail yes so it's got vanilla vodka and the peach naaps I'll take two please Alex is water bothing his his card wrapped in Nori because he really wants the flavor of the seaweed to get into his fish clam and white bean cill sounds divide the beans going to be beautifully cooked uh the stock nice and thick hopefully buttery then we got some seawe crispy potato uh he's got a bit of cavia which is going to put onto there some teramis Salata smoke codo I love it it will go perfectly well with this dish this is my kind of dish but he does have to execute it well peach M with the peaches with with vanilla ice cream and raspberry sauce Alex has sort of put his twist on it he's making a vanilla parfait which is setting in a dome so it's going to resemble half of peach for a bit of sweetness he's making candy floss it sounds a lot of fun can't wait to try that little cocktail that it's serving it you know cuz to make sure it works I'll tell you these dishes are worthy of a finals space hopefully I can impress with all of it hopefully they can they enjoy the theater around it I've had a high standard so far so I want to keep it there 5 minutes chefs 5 minutes between you and a place in finals week [Music] you got a minute stop they ready hold on Chefs for a place in the finals Alex is serving poached card wrapped in Nori seaweed trumpet corett a white bean and clam coule and aside a potato crackers topped with taramac Sala crispy cod skin and caviar looks good like it thank you the uh Cod is beautiful beautifully cooked I love the seaweed around the outside um the corette on the bottom of the plate it looks beautiful and it's so beautifully cooked and this little cracker is great I I think that the T Salata is full of that cro that Smoky flavor I love this dish this is absolutely quality cookery your white bean C looks really simple and classic but you've packed so much flavor into it it's delicious and there's so much butter it's just silky smooth Rich indulgent good on you coming back in here putting up a fight the Cod on its own I think either needs seasoning or another bit of seaweed something that's more salty but you've combined good cooking with style and and Theater I suppose if there was a list of boxes you've ticked quite a few an sopi wants the finalists to create a dish inspired by her rooftop garden wow it's amazing isn't it stunning it boasts hundreds of varieties of herbs and flowers that she has discovered over her long career as chefs we usually start with proteins and then we work around that but today we're starting with the herbs I think maybe 90% of I've never tried or seen before there's about 25 different varieties of mint air which have all got like totally different characteristics some of them are so strong that you just kind can't even eat them raw that's a spicy one is it that one yeah it's I tried this one man you don't get [Music] me as well as the herbs the finalists have a ladder of some of Ana's favorite ingredients and aromates I love the ranger seaweed I was hoping for a bit of seaweed so came down and there's you know there six fries here I think this is the first the never cook lunch for a three star Chef presses on Lawrence has gone straight for the langoustines to go with his herbs from the garden so I've picked a Mexican targan thought it was a fantastic flavor I basically gone for I want like citrus Anna seed and then the sweetness of the langoustines kind of go for the red mullet I'm going to lightly cure it with some seaweed and then I think I'm going to just sear it at the very end I poached the oysters in a milk which is infused with batat berries and Min it's quite sort of aromatic Punchy it's just going to sit really well with the oyster hopefully give it that subtle background flavors and Sophie is looking [Music] for what is important now is to see how they will adapts to what they have seen this morning I hope to get some emotion to be surprised to accompany the langoustines Lawrence is making a milk foam infused with Mexican tagon and Ace hup so this is inspired by the phone that went with the dessert I CH change the flavor profile of it to go with my angines yes nice Prett [Music] good hi again oh very nice [Music] Lawrence has served glaze langoustines with baby carrots and cucumbers garnished with Lage sage and maragold a grapefruit vinegret and a Mexican Tagan and aise hup firm it's exactly what I like in terms of flavors it's really well done in terms of aromatic I like the taste of Mexican Teragon and with the l v it's perfect that's it's very good I feel you confident in fact but since this morning I can have this impression it's very nice really thank you it's very different from anything I've done before so I'm really glad to enjoy the dish good luck for tomorrow thank very [Music] much feel very tranquil kind of a strange calmness I still still can't believe it's just happened had a one-on-one master class with one of the best chefs in the world and then I've just cooked her lunch and she really liked it so I'm chuffed it's not every day that happens I'm everything into this competition I just need to go into second third fourth fifth sixth gear and show them what I've got so today I've got fillet red Mallet scales left on and basted with hot oil to crush up the scales shelfish sauce crab and picking down the white meat raw apple and pickled cauliflower so you're cooking all the scales on but to do that the oil's got to be super hot it's got to be so hot so that uh the scales actually crisp up isn't it so that's what you're doing m I think I can do this I want to prove to I can do this are you naturally competitive then I like to think so yeah I like to win that's for sure I think I can go all the way let's start with uh getting this dish right I like the way that Steve is going to cook the red mullet he's going to sort of flake up the scales and then using this really hot oil to pour on top and that would actually sort of crisp up the scales it's a beautiful way to cook the fish it's be tricky he's got to get a spot on Steve's got some tomato running through his sauce it's a fish sauce which is made from the bones of the red mullet and the bones and the shells of the crab meat too it needs to be beautifully balanced with the crab and work in harmony with the rest of the dish you have four minutes [Music] Sheriff this is getting a little bit too close you have a minute what hot this 30 [Music] seconds your time is up stop thank you chefs first up is Adam whose signature dish is lobster and smoked salmon filled raviolo topped with salmon caviar served with lobster beis and Dill [Music] oil it's been a hard day in the kitchen today but it gives me great pleasure to say that that was absolutely delicious the pasta is cooked very very well the mix inside is fantastic the sauce is Rich and pack pack packed full of flavor really good job lovely sweet Lobster and I'm really impressed that you've got that much depth into that creamy sauce in such little time very good job real skill good cooking thank you very much not a lot on this plate but what you have you have executed very very well it is delicious thank you brilliant it seems like I got it right I'm ecstatic with what they said I'm definitely going to have a beer one way all the diners have now arrived and lunch service is in full swing how long one hadock one rabbit uh one and a half L okay and then we're going to be going into one hadock one seab bream one beef Ru wa okay dve look at that that's all you now okay big man let that be your motivation we do not keep the guests waiting all right wait how long to chicken Dean uh 4 minutes bit louder let me hear you're happy to be here in your voice yeah four minutes Chef that's it good lck the chicken in the hack are some of our most popular dis ises these boys are up against it now we're in the mix look out there wait okay the dining room is full now okay we are at Full Tilt all right full full restaurant scary Sean when I did it you didn't see the fish okay which means your sauce is too thin move it around got to be fast wait okay has to reach the customer at its peak wait going table 45 first few plates were a little bit shaky you can see nerves but you know what those nerves are starting to settle and he's into the [Music] groove don't Dilly Del you're a bit of a Dilly Del it go straight on right okay pick up the pace a bit deep okay [Music] service please table 42 it's just kind of getting into the floor things uh speed it up again just more natural flow I think the chef wants so just concentrate on that at the [Music] moment on pastry orders are coming in thick and fast for Lawrence's dessert Trio service please pastry listen up two cover 23 one fair ground smash Rec covers T Fredy one one Fair Ground one trifle that's two fair ground in total and one trifle okay it's fantastic it's really fun really playful dish it's quite a push during service but I'm sure everyone out there in the dining rooms really really enjoying themselves and I'm kind of feeding off the energy at the moment there we are you enjoying yourself yeah I'm loving it I'm loving every minute with Lawrence in element service reaches its third hour and last orders are in for sha starter sending four heck now um only done twos so for's um trying to get everything timed at the same time it's going to be quite difficult but yeah hopefully it goes uh we got 3 minutes for had it keep working okay keep going wait good lad this is what's known as finishing on an absolute High keep an eye on that that sauce though okay wait all right that sauce is everything look at that how beautiful does that [Music] look they are magnificent absolutely magnificent go well done Sean well done you should be super proud of yourself okay all right okay a lot to get to grips with at the beginning um and obviously the checks just came rolling in the last four dishes that I sent um I could be happy with them uh Paul seemed very happy with them