MasterChef UK ™
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Prawn & Plantain Tartare
Starter: Prawn tartare with raw plantain, served on a tucupi velouté. A fusion of Amazonian ingredients with French technique.
Jeane: "It's quite tough because you have not much time, isn't it?"
Jeane: "I'm going to bring you something from the Amazon forest, but it's going to be a fusion with French cuisine. We're going to do a prawn tartare with raw plantain. And a tucupi velouté."
Jeane: "I don't know if French and Amazonian food married together, but I had a dream about it so I woke up and said, oh, I am going to do that."
Jeane (presenting): "I made, like, a prawn and plantain tartare and tucupi, hope you guys like it."
Pookie Treadle: "Prawn and plantain tartare - I never tried it. Want to see the texture when it comes together."
Dhruv Baker: "Tucupi velouté. I've never had tucupi, but I believe that's a fermented cassava juice."
Natalie Coleman: "Good velouté - you want it to be thick, sort of creamy on the palate."
Grace (during cook): "I have had a prawn tartare before. I've had velouté before. I haven't had one on top of the other. And certainly not with the addition of tucupi. It is celebrating Brazil. But it's also got quite a classic French feel to it."
Anna (during cook): "I actually love the sound of experiencing what is a Brazilian Sunday roast."
Natalie Coleman (tasting): "Smells good. I quite like it. It's different. The tucupi, it's reminding me a bit of, like, off potato mixed with a bit of corn. The texture is perfect."
Dhruv Baker (tasting): "The level of heat and the chilli through the prawn is spot on. It's there, but it's not overpowering."
Pookie Treadle (tasting): "The plantain, I never thought that would go with the prawn, but I don't mind it."
Anna (tasting): "The prawns are sweet. The plantain is sweet, but it's a different type of sweetness."
Grace (tasting): "Oh, it's pretty good."
Grace (summary): "Jeane's prawn tartare with tucupi velouté was really gorgeous."
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