Great British Menu ™
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BBQ Monkfish, Chicken Veloute
Monkfish cured with a lemongrass, lime, garlic and chili cure, then barbecued over open flame and glazed with an apricot, kaffir lime leaf and chili jam for a sticky caramelisation. Served with a roasted chicken and lemon veloute (a Sunday roast concept in sauce form) presented in a porcelain teapot and teacup, evoking a tea ritual. The cup holds sherry vinegar and port braised leeks at the bottom topped with crispy fried leeks and charred barbecue corn finished with lime and chili. A miniature sugar bowl holds a crispy chicken fat and roasted potato crumb.
Kristen: "I'd like how you'd steep a cup of tea bag. The pain and trauma you go through is going to be the monkfish. Everything that's on it is charred barbecued. And then it's served with a pot of roasted chicken and lemon veloute."
Kristen: "I drop some chicken skin into the fryer now, so I'm going to make the roasted potato chicken crumb that's going to go in the sugar bowl."
Kristen (on the glaze): "I have the apricot, kaffir lime leaves, cutting leaf jam. So this is the one that's going to be glazed on the fish." Kristen: "Grew up eating barbecue fish my whole life, so should be comfortable doing this."
VETERAN ROUND: Jean Del Port — Score: 6/10
Jean Del Port: "I like the storytelling. For me, the caramelised monkfish on the outside was delicious. However, your fish was a little over. Your chicken veloute was split and very grainy on the tongue. It's a pity because all it needed was a quick blitz and some butter just before serving. I really like the crispy chicken fat crumb that added texture and flavour to your dish. I think you could lose those crispy leeks, though. Maybe look at putting some fresh sliced spring onions. This dish has potential, but it just needs a little bit more of that refinement." Peer comments at the pass:
Kristen self-scored 8, acknowledging the fish texture could have been better. Marion: "The little heat on the fish is gorgeous. I love the corn. I'll give her 8." Callum: "Nice depth of flavour. The rub on the monkfish, you get a bit of the chili. I think it's maybe slightly over. I think it's a 7." Lawrence: "I'd give a 7 as well. Dial up the umami or dial up the acidity a little bit more for me."
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