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Great British Menu ™
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Barbecued Monkfish, Black Garlic
Barbecued Monkfish on the Bone with Fish Sauce Caramel, Buttermilk Beurre Blanc with Lime and Yuzu, Black Garlic Cauliflower Puree and Caviar
Ash barbecues monkfish on the bone, basting it throughout cooking with a fish sauce caramel, treating the fish like a large roast and building a lacquered glaze with each pass. The buttermilk beurre blanc is finished with lime, yuzu and green bird's eye chilies, giving subtle heat and acidity. Cauliflower and black garlic puree is made by sweating cauliflower without any color in plenty of butter before blending with black garlic. A black garlic oil is added as a finishing element. The dish is completed with caviar and presented in a stark black and white palette.
VETERAN ROUND:
Spencer Metzger scored the dish 8 out of 10. The presentation was described as striking, minimal and brave, and it worked. The monkfish was well cooked. The fish sauce caramel was delicious and cooking on the barbecue demonstrated real skill. The buttermilk beurre blanc was outstanding, described as so good he could have cleaned the bowl. The only critique was that the dish lacked a pop of freshness and was very rich overall. Peer scores from other contestants suggested 8 or 9.
JUDGING ROUND: Pending transcript
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