Great British Menu ™
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Pan-fried Brill with XO Sauce
Pan-fried Brill with XO Sauce, Dashi Cream and Fermented Daikon Noodles.
A large brill fillet, initially planned as sous vide but changed to pan-fried during the cook after veteran advice. Served with a homemade XO sauce enriched with oyster sauce and smoked sturgeon for extra meatiness. Dashi cream sauce alongside. Fermented daikon noodles as a side element. Topped with gold leaf and caviar for opulence. Crispy fish skin crackling added for texture. The dish was inspired by themes of luxury and extravagance.
Adam Handling: I think you brought Crazy Rich Asians to the pass. It was opulent and very bling, exactly like the movie. I was very worried about your technique of sous vide and the fish. However, my piece of brill was cooked really well. It was great. The XO sauce was a revelation. || Veteran feedback (kitchen): Adam questioned the gold leaf's contribution beyond aesthetics. He initially questioned the sous vide technique for the brill and suggested pan frying, which Jun ultimately adopted. Adam noted Jun was seven minutes early to the pass. || Peer feedback: Hannah noted the brill was a little bit overcooked. Orry said if you are going to do it in the pan, you just have to do it all the way in the pan. Rohan praised the saltiness coming from the XO and the caviar. Orry later told Jun it was delicious and that the egg (yolk element) was unreal. || Score: 9
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