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Fruits de Mer
As seen on TV
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A celebration of shellfish inspired by grand seafood towers. Three preparations on one plate: sake-poached mussels dressed in white soy kimizu and barbecued nori oil; brined scallops with champagne gel, pickled celery and fresh grape; and lightly steamed oysters topped with horseradish cream and caviar. Mark designed each element to highlight a different flavour profile, from the bright acidity of champagne and grape to the smoky depth of nori and the briny heat of horseradish.
{Judge}: Three elements praised for making each shellfish sing in its own unique way. The scallop's sweetness paired with the grape's freshness and the sparkle of champagne jelly. The mussels' kimizu brought clever seasoning with smoky nori notes throughout. {Judge}: The oyster was named the star of the dish - the horseradish heat folded into cream and finished with caviar was called a very modern take on fruits de mer done full justice. {Judge}: A great, elevated dish for the MasterChef kitchen.
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