Bangladeshi Pan Fried Sea Trout
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Pan Fried Sea Trout with Bangladeshi Inspired Prawn Curry Sauce, Braised Leeks, Cubed Potatoes, and Herb and Chili Salsa.
Gastropub head chef Ismail made pan fried sea trout with a Bangladeshi inspired prawn curry sauce. He said: 'I'm doing something very simple, but packed with a lot of flavour. Drawing inspiration from home. But mixing UK and Bangladesh together.' He built the sauce by cooking the prawn heads down with lots of spices, producing a rich, creamy, spiced sauce. The judges observed: 'An hour and a half to cook a great curry sauce is not an easy thing to do. He puts himself under a huge amount of pressure to hit some really big notes.' The dish included braised leeks, cubed potatoes, and a herb and chili salsa.
Ismail, you've cooked the trout beautifully. It's nice and pink in the middle. The prawn curry sauce is punchy and rich. As a whole, this is a very good dish. Well done.' 'The sauce, as expected, full of spices, but a warmth and bit of heat through it. I know you can deliver that. But I want more. You cannot afford to keep it safe.' 'It's a good tasting dish, but I'm really now looking for wow factor. This is knockout week and I want bells and whistles.' Ismail reflected: 'I did play too safe and I think that might cost me.' He progressed to the next round without having to cook again.
