Masterchef UK Professionals
Baker:
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Week:
Challenge Type:
Grilled Cod's Collar, Tempura Cheeks and Korean Style Barbecue Sauce
Chris handled the butchery with remarkable confidence and speed despite claiming he had never worked with cod collar before. He identified and removed the silver skin unprompted, understanding it would tighten and curl during cooking. He made a marinade for the collar using soy sauce, vinegar, honey and ketchup — a flavour-enhancing variation that both judges praised. His tempura batter was well executed with a light, airy texture and good golden colour. His Korean barbecue sauce was well balanced with gochujang as the base, honey, vinegar and butter to finish. Crucially, he tasted constantly throughout the cook, adjusting his seasoning and balance — something Philli specifically praised. He worked cleanly and methodically, finishing with seconds to spare and instinctively trying to clean down his section before the judges stopped him. The judges gave universally outstanding feedback.
Philli: "I thought you handled yourself really well under this intense pressure. You confidently butchered the cod's head. Cooked the cod cheek to perfection. Crispy, light batter. And you were constantly tasting the sauce. You absolutely smashed it. Well done."
Marcus: "The cod collar, I like that you made a marinade to really bring some flavour into it. Your sauce making, it's got a bit of heat in it. I like the vinegar touch that you've got in this."
Monica: "Beautiful working methods. Clean, tidy. The professionalism of your butchery and your tasting all the way through. You tick every single box that I personally look for in a chef. Overall, you've absolutely nailed it."
Matt Tebbutt: "Well, Chris, there was very good feedback here. Our expectations now are very high."
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