During the cook: Tom Kerridge: "This is fraught with danger. We have a whole fish. So fish prep to start with is going to be very scary and quite daunting if you've not done it before. Now, hake, for me, is one of the most undervalued and most beautiful fish. It's got great flavor, wonderful texture. If you get it right, it's great." Giorgio Locatelli: "Donna, how you doing? What are you scared of?" Tom Kerridge: "The monster from the deep with a big, scary face?" Giorgio Locatelli: "Tom, why don't you help Donna and just get rid of the head so that maybe makes her feel a little bit better?" Tom Kerridge: "Right, so behind the gills, we get rid of that. Hopefully now that we've removed his scary face, you should be okay." Giorgio Locatelli: "She will find it difficult to cut it down to the right portion and to get rid of all the bone. This is going to be the most important thing for her. What do you expect the problem to be with the cooking of this fish?" Tom Kerridge: "The thing about hake is it's a very flaky fish. The moment it becomes overcooked, it could fall apart. So don't overcook it." Grace Dent: "Hollandaise. Very difficult thing to get right." Tom Kerridge: "The yuzu hollandaise usually is a beautiful flavor. It's that citrus flavor that comes through instead of it being lemon. But at the same point, making that hollandaise is all about temperature." Giorgio Locatelli: "Melt the butter right now and just let it come down in temperature. It's like making a hot mayonnaise." Giorgio Locatelli: "Add your butter slowly, slowly." Verdict: Grace Dent: "Donna, you tackled the sea monster. Are you happy with it?" Tom Kerridge: "Well, I haven't found a bone. You found a bone." Tom Kerridge: "But that might be a problem, because I loved it. I thought it was fantastic. I do want to eat more of that piece of fish. Outstanding. To make a hollandaise sauce, the richness of it can sometimes be quite overpowering, but you got the acidity through that. That, for me, is a super tasty, exceptional bit of cookery." Grace Dent: "Hasselback potatoes. Oh, yes. Lovely and golden, crispy. And then just dipping them into that yuzu hollandaise is absolute heaven." Giorgio Locatelli: "The four components of the dish, the sauce, the fish, the chard and the potato, they are all at maximum. You couldn't do better than that. So you should be very proud of yourself." Tom Kerridge to all four cooks: Tom Kerridge: "Today I've been so impressed by the food that has come up. You've done a real wonderful representation of those lovely dishes that are super close to my heart. All four of you should feel really proud of the work that you've done today." Deliberation: Grace Dent: "In the team challenge, Eric and Donna, they really did have a lot of fun in the kitchen, but it was all over the place. Donna definitely redeemed herself today." Grace Dent: "To turn around and see this huge fish. But she ended up making good fillets, cooking it very well." Giorgio Locatelli: "Palate is something that is given to you, and she definitely has got palate."