Masterchef UK Professionals
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Prawn and Dulse Agnolotti
Prawn and Dulse Seaweed Agnolotti with Homemade Ricotta, Green Beans, Sea Lettuce Butter Sauce, and Razor Clam in Prawn Head Oil Emulsion.
Chef patron Mark, who runs an American barbecue business in Margate, went in a completely different culinary direction for knockout week. He made prawn and dulse seaweed agnolotti, blending the prawn meat with dulse for the filling. He also made fresh ricotta from full fat milk and citrus, then used the whey to build a sea lettuce butter sauce. He said: 'I wanted to make sure that I'm showing different aspects of my cooking and that I'm more than just a two-dimensional, one-stop shop, Chef.' A side of razor clam in prawn head oil emulsion with anchovies and breadcrumbs accompanied the pasta. The judges praised the bravery of making ricotta from scratch under competition pressure: 'You don't see that often in the MasterChef kitchen, but I love the ambition.'
Mark, I think this is a wonderful little dish. I can taste the prawn in the agnolotti. I love the seaweed injection in there. That's giving you that whole kind of seafood vibe. It's very light, it's delicate.' 'The little razor clam is a tiny little thing with so much flavour. That oil has got a heat to it. I love that.' 'The ricotta, I love the natural element of it. I love the bravery of doing that under the pressure that you're under here today. Great flavours, Mark. Really good.' Mark said: 'Absolute dream feedback. I couldn't have asked for better, really.' In deliberation: 'I think I'd say Mark. It was inventive, creative, great flavours. It's one of the most refined dishes from Mark. He deserves to go through.'
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