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Masterchef UK Professionals
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Langoustine and Green Apple Tartare
Gareth's tribute to his mother and her favourite dish, a prawn cocktail. Fresh langoustines are diced into a tartare with green apple for acidity and brightness. A kefir and caviar sauce, split with dill oil, surrounds the tartare on the plate. Barbecued langoustine heads, cooked over flame for caramelised smokiness, are arranged at the plate's edge. A fragile tomato tuile dusted with tomato powder provides savoury crunch. A Mary Rose langoustine mayonnaise echoes the classic cocktail sauce that inspired the dish.
{Judge}: Langoustines praised for retaining bite and texture. The kefir commended for its distinctive sour tang. Hands down one of the nicest dishes Gareth had given them. {Judge}: The tomato tuile singled out for its precision and delicacy; the Mary Rose-style sauce with slightly caramelised langoustines called delicious. {Judge}: Such a delicate dish, yet gutsy. A brilliant way to start the menu. Mum would be proud.
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