Top Chef ™
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Epis-rubbed fried trout, coconut Epis Sauce and Preserved Lemon Pikliz
Charly said, when presenting to the judges: "What we have here is a play on something I grew up eating. We do a traditional epis rub, which is green spice with green onions and parsley. I also did a coconut epis sauce and a little relish we use in a cabbage and a little preserved lemon called pikliz."
Tory Miller of L'Etoile: "I'm really loving Charlie's green sauce. I think it's fresh. I think it's tasty."
W Kumau Bell: "I'm sort of known for reaching for hot sauce in my family, so I was a little bit like, where's the cholula?
Gail Simmons: "And the pikliz? There was a lot of, like, straight up lemon juice, but no heat."
Joe Papach: "Fish was a little under seasoned and underwhelming."
Tom Colicchio: "The fish is overcooked and really overcooked. It's not even close."
