Cured Sea Bass, Nori & Yuzu
As seen on TV
Which Show?
Who made this dish?
Carl: "Title of my dish is Bathsheba's bass. And the inspiration of this is Catherine Zeta Jones in the film Entrapment."
Carl: "Welsh, exactly. So I'm doing a cured sea bass. I'm going to roll it in some nori and then almost like make a mosaic."
Carl: "And there's going to be a lot of, like, Asian flavours. Because the film was primarily based in Kuala Lumpur. So you've got some yuzu and ponzu."
Carl: "You've got wasabi. Quite sort of Japanese flavours."
Carl: "I think being able to understand the balance of the flavours together can take a dish to another level."
{Narrator}: "Carl's starting his dish with a wakame seaweed bao bun."
Carl: "A bao bun is a lot wetter than normal doughs, so you can stretch it without it splitting."
{Narrator}: "Carl's filleting his sea bass. He's curing the fish, then covering it in nori and basically rolling it into almost like a terrine."
Carl: "It will be going in the freezer if I can get it nice and solid. Not every dish has to be cook, cook. It's all about the flavour at the end of the day."
{Narrator}: "For his entrapment dish, he's making an avocado and wasabi puree. Carl has created a sea bass mosaic."
{Narrator}: "The sea bass is left to marinate in the yuzu ponzu dressing. Carl plates the avocado and wasabi puree, then the yuzu gel."
Carl: "One cucumber in between and then a pearling just on top of the avocado."
{Narrator}: "Fried seaweed tops the steamed bun, and it's all finished with more yuzu ponzu dressing."
VETERAN ROUND (Tommy Banks): Tommy: "Sea bass, are you happy with the cure on that?"
Carl: "Yeah, I think so. The dressing I've allowed to soak into it, so it almost gave it an extra cure."
Dan: "Love the flavours on it. Real big fan of curing bass."
Tommy: "Cured fish for a banquet like this. Do you think that's the right way to go?"
Carl: "I think so. Especially before a heavy main course."
Tommy: "Good boy." Corrin: "I think it's delicious."
Tommy: "With that avocado puree, that's the right level of heat for the wasabi."
Carl: "Maybe it could have been slightly, a little bit higher."
John: "I think the little steamed bun is exactly the right texture for me. It's a lovely texture."
Tommy's summary: "The presentation referencing the lasers and the postal tube, I thought were reminiscent of the film before. That was clever. You mentioned the film was partially set in Kuala Lumpur, but your dish did feel quite Japanese. The sea bass was well cured. It had a really good texture. The avocado and wasabi puree was beautifully smooth. I felt like a little bit more wasabi would have been good in there. Most of the elements really were quite well executed, but I just like to feel a bit more depth."
Peer scores: John 9, Corrin 8, Carl self-scored 8 (Dan's score not captured in transcript). Tommy's score: 7. |
JUDGING ROUND: [Pending final judging round transcript]
