Great British Menu ™
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Monkfish with Aloo Gobi Pithivier
Vince: "First thing I'm doing is the sauce. I've got some cumin, cinnamon, curry leaves, some mustard seeds, lemongrass, langoustine shells, coconut milk, and some turmeric."
Vince: "So I'm going to make an aloo gobi pithivier. I'm going to do a spiced monkfish, which is going to be cooked in brown butter and then finished with some really nice tandoori spices over the coals. I'm making a coconut chutney, and I've got mango lassi and a really nice spiced langoustine head sauce."
Vince: "This is for the coconut chutney. So that's just some chickpea."
{Narrator}: "Vince also adds chilli, ginger, mustard seeds, and shredded coconut."
Vince: "For my aloo gobi, so I'm putting some curry leaves in now. Then I add the shallots and some garlic, cauliflower, ground spices."
Aktar on the langoustine and coconut sauce: "Delicious, but a bit spicy."
{Narrator}: "Last up is Vince, who's finishing his monkfish on the bar, brushing with brown butter, adding vadouvan, a French curry mix, and tandoori spices."
Vince: "I need to make my mango lassi as well."
{Narrator}: "Dana tops sea beets with coconut chutney whilst Josh dresses the pass. The aloo gobi pithivier is served, followed by the mango lassi and langoustine sauce. Barbecue monkfish is topped with curry leaves and curried cauliflower puree to finish."
VETERAN ROUND (Aktar Islam): Aktar: "The main part of this is the beautiful piece of monkfish. Are you happy with how that's been cooked?"
Vince: "I'm happy with it. It's very juicy and tender."
Abbie: "I think the monkfish is cooked really lovely. I think it would be nice to have a little bit more chargrill flavour on it."
Aktar: "The other part of the dish, the pithivier, are you happy with how all the layers have cooked?"
Vince: "Yeah, I think it looks nice. When it was cut, unfortunately, I think I rolled the pastry a bit too thick."
Abbie: "The pastry on the edge maybe, like where it's layered, a little bit."
Aktar: "Is that what you'd expect from a lassi?" Vince: "It is quite thick."
Josh: "It's a bit too thick for me, but the flavour is delightful."
Aktar: "You've gone home after fish before." Vince: "Yeah. Don't want to do it again."
Aktar's summary: "The monkfish was juicy. I just wanted the tandoori spices to build more of a bark. It's without a doubt the prettiest aloo gobi I've ever had in my life, but slightly underdone on the inside. The mango lassi had a really nice flavour, but it was just a bit too thick. Overall, this dish could be a showstopper with a few refinements."
Aktar closing: "The moment when you carved your monkfish was kind of thrilling, the whole thing."
Peer scores: Vince self 8, Abbie 9, Josh 8, Dana 8. Aktar's score: 8.
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