Great British Menu ™
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Music on Mars
{Ashleigh}: "The dish is called Music on Mars. It's inspired by Gustav Holst, who was a composer born in Cheltenham. He's most well known for his orchestral suite called the Planets." {Ashleigh}: "My piece is going to be inspired by Mars. That was the inspiration for the Star Wars theme tunes." {Ashleigh}: "I believe with the Gurnard, there's going to be a fish sauce, which I've used for the bones. Cornish pastis, which is like a Cornish version of vermouth. Then there's a red pepper tapioca cracker. So that adds texture to the dish and it look like the reddish texture on Mars. And then there's a saffron, charcoal mayonnaise. A bit smoked or the reddish textures." {Ashleigh}: "I wanted sort of very rough, very earthy. I wanted to bring that smoky element to it as well." {Ashleigh}: "Yes, I am happy with the cooking on the fish." {Ashleigh}: "Soggy when we put the sauce on it. Maybe that's something I need to look at." {Ashleigh}: "I think the fennel brings a nice freshness and texture to the dish and sort of lifts it." {Ashleigh}: "Happy with that. But again, maybe that's something I need to look at serving on the side so people eat it with it than it getting knocked off and going soggy." Self-score: 6.5. Peer scores: 7, 7.
Judge: "Loved it. Thought the presentation was brilliant. The sauce was superb. It carried the dish really well. Gurnard is a difficult fish to cook. I think you struggled with the skin to get it crispy, which is a shame. The cracker was lovely and then wonderful pearls of lemon. They were just superb. But I think they'd be better floating in the sauce rather than on top of that cracker because they were so delicious. So well done." Peer: "I think it looks amazing." Peer: "That's a lovely looking thing." Peer: "Quite salty on the fish." Peer: "This is, like, weirdly dry, and I'm not sure why. It's odd." Peer: "My favorite bit is the cracker, actually. Cracker is lovely. Really nice." Final Score: 6
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