Caroline, originally from Brazil and working as a private chef in London for five years, delivered an exemplary performance that closely mirrored the textbook demonstration. She immediately set all four pans going: a hollandaise reduction (shallots, white wine vinegar, white wine) and a separate blood orange reduction started simultaneously, fennel braised with vegetable stock and vermouth, and butter going on early. She used fish tweezers to pin-bone the red mullet precisely, constructed the hollandaise correctly by whisking egg yolks with the cooled reduction on a bain marie before adding butter, and incorporated both reductions at the appropriate stage. Under extreme time pressure in the final seconds, she still paused to add a touch of colour to the braised fennel. Her citrus salad included mint. 

Matthew Ryle noted she executed the dish 'from a textbook.' 

Monica Galetti called it possibly one of the best skills tests she had watched.