Masterchef UK Professionals
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Barbecued John Dory with Curry Sauce
Barbecued John Dory with Thai Green Curry Sauce and Daikon Two Ways.
Head chef Luke chose John Dory - a fish he had never filleted or cooked before. Luke: "I love to eat Thai food, but it's not something I've cooked much with. I'm going to do a John Dory, which I'm going to lightly smoke on the grill. I'm going to serve that with Thai green curry sauce, pickled daikon, and daikon that I'm going to cook on the char grill. Just trying to use the flavors as well as he did. Probably not a good time to tell you I've never cooked one before." He positioned the fish on the higher tier of the barbecue for a light smoke and basted it with seaweed butter. The daikon was served two ways: pickled for freshness, and sliced thin, rolled, and chargrilled with seaweed butter. Luke: "I'm going to attempt to make coconut milk and use that as the base of a Thai green curry sauce. It's got to have a huge amount of heat running through it. Coconut flavor, lemongrass, ginger, galangal. It's got to have big, big flavors." {Judge}: "Luke's never filleted a John Dory before, and I have to take my hat off to him - he did it really well. The fact that he's going to baste it with seaweed butter, I think, will really enhance the flavor. The daikon - what it'll do is it'll bring freshness to the plate."
{Judge}: "The John Dory is flaking apart, really moist still. I think the seaweed butter that he's basted it in has a sort of smoky barbecue flavor to it, which is nice. I really like the green curry sauce, actually. I think it's very vibrant, has nice acidity to it. And the fact that he's made his own coconut cream, that's impressive given the time frame." {Judge}: "For a chef that's never filleted or cooked John Dory before, that's perfectly cooked. It's brilliant. There's a little bit of heat in the Thai green curry too, which I like. He's taken on the challenge and delivered a great dish."
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