Pan Fried Sea Bass with Nori Dumpling
As seen on TV
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Who made this dish?
Pan Fried Sea Bass with Miso Glazed Nori Dumpling, Miso Glazed Onion, Pickled Fennel, and Dashi Consomme.
Head chef Luke chose sea bass paired with a dashi consomme and nori-wrapped dumplings. The judges noted: 'Sea bass pan fried: just cook it one side, turn it over and take it out. It's a matter of minutes to get the cooking just right.' On the consomme they explained: 'The dashi consomme has to be beautiful and clear and pack a punch of flavour. When you lightly whip the egg whites and add some minced meat, it floats to the top and catches all the fats and impurities. Underneath should be a crystal clear stock with a lot of flavour.' They also warned: 'The dumplings should not be chewy or tough. They want to be able to take on some of that consomme flavour.' The dish also included miso glazed onion and pickled fennel.
Luke, the level of ambition is very high. You made a consomme, which takes a lot of time and a lot of skill. You got a great clarification on that. I like the meatiness of it and I love the miso taste to it.' 'Your fish is nicely cooked, but I'm not enjoying the gnocchi because it just feels soggy in the consomme.' 'The gnocchi, for me, it's more a dumpling in this broth. It will soak that up and I do quite like that. But I'm not getting that hit of the dashi that I'm expecting.' Luke said he was 'not feeling really confident' about avoiding the cook-off, but he progressed through.
