Masterchef UK Professionals
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Butter Poached Sea Bass with Mussels
Butter Poached Sea Bass with Mussels, Courgette Balls, Courgette Puree, and Coconut Lemongrass Turmeric Sauce.
Demi chef de partie Polly chose sea bass for her knockout dish, poaching it in a lemongrass, garlic, and chili infused clarified butter. She paired it with mussels and a coconut, turmeric, and lemongrass sauce. She said she wanted to give the dish an Asian direction to show something different. The judges observed that the butter had to be kept just below simmering point, as anything hotter would cause the fish to shrink up and toughen. The dish also included courgette balls and a courgette puree.
Polly, the fish is beautifully cooked. I love the fact that you poached it in butter. But the sauce for me is very heavy on the turmeric. It tastes like the spices haven't been cooked out enough.' 'I like the presentation of your dish. I do not like the bloodline of the fish being left on. At this level of the competition, the eye is on the detail.' 'I think the courgette puree is flat and bland. You looked a little bit unsure in what you were doing, and I think that has really come through into your plate.' Polly said: 'It's so annoying when you've got so much to show and then you do something like that.' In deliberation: 'Polly's butter poached bass. There was too much turmeric in that sauce. She left the bloodline on the bass.'
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