Top Chef ™
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Cured Snapper with Salad
Cured Snapper with Tomato Vinaigrette, Avocado, Radish and Cucumber.
Planning and cooking: {name}: "Guys, look for raw fish."
{name}: "We could do a crudo. We'll start with snapper."
{name}: "It's such a hot day. The first thing I was thinking about was let's do a raw preparation. Not only is it quick, but it's efficient. So you make the cure, I'll cut the fish. Butchering fish is something I can do very well. I can do this in five minutes. Easy money."
A teammate observes of Brandon's knife work: {name}: "I've seen Brandon on YouTube. Damn, that's tender. He's confident in the things that he says, and he's confident in his actions."
{name}: "We're going to use these cherry tomatoes — but ego can go a long way or get you cut down real quick." On managing the outdoor heat:
{name}: "Cooking the fish in the middle of the speedway is tough. I don't want the Carolina sun overcooking it."
At presentation: {name}: "Right here, you've got a little bit of cured snapper and tomato vinaigrette, avocado, radish, cucumber."
On the plating discrepancy: {name}: "The crispy kale didn't make it on all the plates." {name}: "You guys cut this thick? I was going a little fast. I'll take the blame for that one."
Gail Simmons: "I love a warm crudo."
Red team was one of the two bottom dishes. Jimmie Johnson noted the dish "ran out of a little gas." On the plating inconsistency: "There seemed to be one ingredient missing off of a few plates with the kale." On the fish preparation: "I got a big chunk of fish. It was like a filet." The overall consensus was that the dish fell short in execution relative to the competition.
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