Masterchef UK Professionals
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Bangladeshi Pan Fried Sea Trout
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.
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