Top Chef ™
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Polenta Crusted Grouper
Polenta Crusted Grouper with Kabocha Squash Crema and Guava Gastrique
Sieger drew on the Argentina gelato and connected it to the flavor profile of the region - commenting that the hardest part about making a savory dish paired with gelato is not overdoing the sweetness. He made a polenta crusted grouper with a kabocha squash crema and a guava gastrique, with the gastrique intended to provide acidity to cut through the gelato's sweetness. He described his love of sweet-sour balance as making the approach feel natural. The sauce became the central point of the judging critique.
{Mei Lin} My fish was overcooked, and I thought your sauce work tasted very muddy. Your sauce itself became overpowering when you went back to the gelato to see how it paired together. One of three bottom dishes.
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