Halibut, Mussel Veloute
As seen on TV
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Pan seared halibut basted in frothing butter, served with a classical mussel veloute built on mussel stock, fish stock and a splash of vodka. Accompanied by pickled mussels (brine cooled completely before pouring over, to keep them plump and tender rather than gummy). A pangrattato crumb of toasted breadcrumbs with chili flakes, anchovy and lemon zest is scattered to represent sand, topped with pickled samphire and crispy dulse.
Callum: "Just going to add some garlic, bay leaf, peppercorns for a bit of fragrance."
Callum: "We have pickled mussels, and then we've got a beautiful mussel veloute. Very classical, paired with an amazing piece of halibut."
Callum: "When I'm pickling my soft mussels, it's imperative to actually cool it down. Otherwise the mussels become a wee bit gummy, a wee bit chewy."
Callum: "It's important to toast these chili flakes at this stage to really sort of infuse it. We add our anchovies, zest of lemon."
Callum (on cookery): "Just making sure I get a nice caramelisation on the flesh side here. And then it'll go into the oven for three minutes. We'll go four. It's a big fishy fish."
VETERAN ROUND: Jean Del Port — Score: 5/10
Jean Del Port: "The cookery had a bit was good. However, the centre of your fish, I think, lacked a bit of flavour, and it could do with a little bit of brining. I liked your pickled mussels. I think cooling down your brine kept them nice and firm and plump. The mussel veloute, however, lacked that mussel flavour that you were really hoping for. It was just far too thin. Overall, I don't think this dish had enough of an impact."
Jean Del Port: "We need more of you. We need more of your ambition and your personality." Peer comments at the pass: Callum self-scored 7, admitting the veloute was a wee bit too loose and the fish quisson was slightly off. Lawrence: "It eats really well. It's still really delicate. Pickle mussels add a lovely acidity. I'll give it a 7. The chili is quite overpowering." Marion: "Nice mussels. And then the crumb really gives you a kick and burn. I'll give it a 7." Kristen: "I kind of like the chili. It gives it a little bit of a kick. It's an 8 for me."
