Dover Sole, Scallop & Crab Bun
As seen on TV
Which Show?
Who made this dish?
Dan: "So I'm trying to bring back a loving memory with a good meal that you have on the beach. And for me, that's barbecue and shellfish. We've got a stuffed Dover sole with a scallop mousse. A barbecue baby gem and capers, all finished off with a scallop dashi sauce."
{Narrator}: "Dan's filleting and brining a Dover sole."
{Narrator}: "Dan's using an ember to make charcoal oil. He's also starting the mousse to go in his Dover sole by blitzing scallops with bronze fennel and lemon zest."
Dan: "I'm going to start my scallop sauce now. So it's a white wine fennel base."
{Narrator}: "Dan's making milk buns stuffed with crab meat."
Dan: "Got super delicate and if I don't prove them up enough or prove them too far, they'll blow out."
Dan: "So the scallop dashi sauce, there are fennel seeds, Welsh white wine, garlic, shallot, cream, and then the scallop dashi."
{Narrator}: "Dan's scallop mousse is sandwiched between his Dover sole."
Dan: "Brown and white crab meat. And I'm just brushing on brown crab butter."
{Narrator}: "Sauteed baby gem and capers are dressed in charcoal oil."
{Narrator}: "Lemon gel supports, grapes, potato airbag and salty fingers. The scallop dashi sauce is aerated and the dish is seasoned with seaweed powder."
Dan: "Sea herbs all foraged down from Bournemouth Beach."
VETERAN ROUND (Tommy Banks): Tommy: "The fish itself, the cook on it. What you're looking for..."
Dan: "The piece that I tested sort of seemed like it was there. This one's maybe a little bit under."
John: "The fish and the mousse, it's nice texture."
Tommy: "And the scallop mousse..." Dan: "I could have taken it a little bit softer. It's gone a bit firm."
Tommy: "How have you cooked this gem lettuce?" Dan: "Just pan fried. Using the charcoal oil."
Corrin: "There's some really good flavours going on there. But the charcoal's over."
Carl: "It's very predominant."
Tommy: "Does the bun come out how you intended?"
Dan: "Yeah, I think a touch more proving time on it."
Carl: "The bun, it's got a nice flavour to it. The sauce is lovely."
Tommy's summary: "I understood the story, and it was a very sweet take. I think the sauce was delicious. The crab inside the milk bun was quite wet, and that had made the milk bun quite stodgy and almost sort of dumpling like. But I really quite enjoyed that. The fish wasn't cooked quite right. And the scallop mousse was just too firm. But for me, the charcoal oil really overpowered the rest of the dish."
Peer scores: Corrin 7, John 7, Carl 6, Dan self-scored 6. Tommy's score: 6.
JUDGING ROUND: [Eliminated after fish course on 13 points]
