Masterchef UK Professionals
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Pan-Seared Halibut with Celeriac and White Truffle Purée, Jalapeño, Wild Garlic and Coriander Emulsion, Asparagus and Morels in Butter Sauce, Apple and Cavolo Nero, and Fish Fumet with Dill Oil
{Sel}: "I'm feeling the stress definitely now. The expectation is high. The pressure is high as well. But I also like to think that I'm a very versatile chef, so I'll try to show my skills that I have learned through the years."
{Sel}: "I grew up in the south side of Guatemala. My family ran a seafood business. Every day, my mom, my dad will come, like, with these piles of crabs, prawns, and we used to package it at home and then ship it off."
{Monica}: "What a dream house to grow up in."
{Sel}: "Yeah, I always smell like fish, and every day eating fish."
{Sel}: "Most of this dish comes from my childhood memories. I'm trying to put those colors and those flavors on the plate."
{Sel}: "I'm full of adrenaline still. It was unreal. Marcus asked me for fireworks. I hope I delivered that. And, yeah, I feel very happy and proud of myself."
Voiceover: "Sel has got great ingredients. Lovely piece of halibut. Beautiful. But halibut isn't very forgiving. It goes from being beautiful and just cooked to overcooked and dry very quickly."
{Monica}: "He's using jalapeño as an emulsion on the plate, and I want to taste a bit of warmth from the jalapeño, not just see a green color of it."
{Matt}: "We've got a celeriac purée, but it's not just your average purée. You've got cream in there, and you've got white truffle oil as well. A big flavor. This is a dish that's going to be about the balance."
Marcus: "The presentation is beautiful."
Matt: "The fish, perfectly cooked. Morels, asparagus, perfectly cooked. The white truffle essence works beautifully with the nutty flavor of the celeriac. But the smooth texture of the celeriac purée is perfect. I absolutely love it."
Monica: "The surprise on here, which I'm loving, is your jalapeño emulsion there. It's got the heat, it's got the warmth, and when I eat that together with the fish and some of that truffle here, it just works beautifully."
Marcus: "The fish fumet with a dill oil just brings the whole dish together. It's fantastic. Honestly, this has blown me away."
Judges' Deliberation — Monica: "Sel really stood out. Signature round. His dish inspired by Guatemala, fabulously delivered."
Matt: "It was a dish of just pure high notes."
Marcus: "Absolutely incredible."
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