Cod Tortellini in Consommé
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Who made this dish?
Cod Tortellini in Tomato, Mussel and Clam Consommé. \
Georgia is inspired by her Italian chef mentor Fausto Ferraresi: "My Italian mentor, Fausto, from whom I learned everything about Italian food, how to make pasta. He taught me also a lot about fish. So I'm doing a take on a tortellini in brodo, which is usually a little tortellini filled with mortadella ham. And I'm taking that, and I'm going to do a fish version of it. My mentor, Fausto Ferraresi. I worked with him in Rome. He just taught me a lot about, if you're putting food out for people to eat, you've got to put everything into it and your heart into it. So that's what I'm gonna try and do." {Judge}: "Georgia's making a cod tortellini, so the fish needs to be blended and smooth. You have to be careful because it can dry out inside of the pasta." {Judge}: "We've also got some samphire, clams, and mussels. We've got a seasoned tomato consommé, which is also going to add the clam juice and mussel juice into it as well. That needs to be hung, it just slowly drips through to clarify. At the same time, it has to pack so much flavour." During the final stages, Georgia reflects: "I actually dreamt that I was in the final four, so if I could make that dream come true, it would be amazing." The completed dish: tortellini filled with whipped cod served with mussels, clams and samphire, finished with the tomato, mussel and clam consommé.
{Judge}: "Georgia, you really understand your Italian cookery. The pasta is beautifully made. The cod inside, you've got really good texture on it. It's simplicity at its very best." {Judge}: "The seafood cooked nicely. The little tortellini parcels are all beautifully made. But for me, you could be a bit bolder with the flavour of this cod. Just a pinch of seasoning through it is what's needed." {Judge}: "It is a fresh, delicate plate of food. But your tomato juice with the flavours of the mussels and the clams, I feel personally that the flavours of the two shellfish are not there strong enough." Georgia reflects: "It was a little bit of a risk in a way. There is nowhere to hide with it. So it did need to fulfil expectations. But I already know that my mentor Fausto is really proud of me." In deliberation: {Judge}: "I thought Georgia's dish was what she does best. She does Italian cooking. The simplest, purest form of it. Beautifully made tortellini with cod, but I felt the flavours could have been a bit more present." {Judge}: "The tomato juice, we wanted just a little bit more shellfish flavour, just to bring a little bit more depth into the dish."
