Masterchef UK Professionals
Baker:
Season:
Week:
Challenge Type:
John Dory Chop with Lemon potatoes
John Dory Chop with Lemon Jersey Royals, Pickled Mussels, Grilled Asparagus, Pommes Allumettes, and Sauce Charcutière
{Mark}: "I definitely think it's going to be an extremely high intensity day. The time limit is going to be really restrictive. But you didn't come to MasterChef for an easy time in the kitchen. Give myself a lot to do today. For our main, we're serving up a John Dory chop with some lemon Jersey Royals, pickled mussels with sauce charcutière, traditional French bacon and pork stock sauce, and to kind of hit those surf and turf notes."
{Mark}: "It's a way of butchering the John Dory and leaving the sternum bone intact. So while you're eating fish, your mind is thinking more steakhouse."
{Mark}: "I love American barbecue. I love American steakhouses serving up, like, big cuts of meat in really exciting ways. And something I want to show off today, a little bit of a steakhouse lunch."
{Mark}: "I'm just taking these off to rest. I'm going to test their temperature. If they need a minute or two in the oven, then they can have a minute or two in the oven."
{Mark}: "Getting there, Chef."
{Mark}: "It's the pressure, Chef."
{Mark}: "So today I've cooked for you a John Dory chop with lemon Jersey Royals, asparagus, pickled mussels, pommes allumettes, and then a sauce charcutière."
{Jimi Famurewa}: "Not the prettiest or the fanciest, but very inviting. There's some really unusual technique, how Mark has prepped that John Dory chop and scraped the bone back, and it's really distinctive."
{Jay Rayner}: "This is magnificent. The only issue I have is that the pickled mussels are a little cold inside, but I like them. Could I put a little bit more salt on the potatoes? Maybe. But otherwise, the fish cookery is really good. If somebody said, where can I go for some really good fish cookery? I'd say go to Mark's place. I think it's marvellous. I really do."
{William Sitwell}: "All of the accompanying vegetables are just so beautifully cooked. Still a bit of al dente bite to the asparagus. Jersey Royals absolutely on point. The sauce itself, the charcutière, is bringing the whole thing together. And actually, as someone who may not automatically choose the fish course, this is a fish dish that literally drags the meat eater to it."
{Marcus}: "The fish on the bone, the way he's done it, like a cutlet, beautifully cooked. I like pickled mussels. The potatoes are nice, but this is where he needs to be refining the portion control."
{Monica}: "Surf and turf. The surf is the mussels. The fish, when it comes down to surf, the meat element of it is supposed to be in the sauce. But I'm not getting that big meaty flavor that I was expecting in a surf and turf. So for me, it's more surf than turf."
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
