Top Chef ™

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Anthony

Top Chef, Carolinas

Challenge Type:

Cured Coho Salmon with Banger Broth

Cured Coho Salmon with Togarashi, Smoked Oyster Rice and Banger Broth

Anthony on his concept: 'It's inspired from a trip I went on to Africa. We visited this village, and it had a bunch of dried fish, so I'm using those flavours as inspiration. The trip to Cameroon definitely changed my culinary viewpoint of how I look at food.'

At presentation: 'Some coho salmon that's cured. On top, dusted, is a togarashi: dehydrated scallion, parsley, cilantro, lemon, lime, and orange zest. The rice is picked up with dehydrated smoked oysters. And then the broth - it's banger broth. I made the paste and dehydrated that the whole entire time and then re-fortified it.'

On technique: 'I just need to let it dry out in the dehydrator as long as possible so the flavours can keep concentrating down. I don't have to worry about burning or over-caramelisation.'

WINNER — Anthony won the Elimination challenge and received immunity for the next round. Joe (guest judge, announced winner): 'The winning chef today gave us the most excitement out of their dish using dehydrated ingredients. Our winner today is Anthony. I love the sauce. I can't get over how amazing that was.' Judge 1: 'I think with Anthony's dish was very well executed, and I think that a lot of the magic with the dehydration was happening in the sauce.' Gail: 'The sauce on Anthony's salmon was definitely the star here. Complex, incredibly memorable.' Kristen: 'I really like it. My salmon's cooked perfectly.' Tom: 'It was really complex. It was a beautiful sauce. That cuisine relies so much on those dried ingredients because they're preserved and dried for a reason. So it's the perfect time to pull it out.' Gail (top 3 conversation): 'Anthony, your fish was beautiful. That banger sauce was exactly that — a banger. All of the elements that you layered into the paste to make the sauce took centre stage.' Savannah (guest): 'Fantastic.'

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