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Roasted Monkfish with Kelp Sauce
As seen on TV
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Roasted Monkfish on the Bone with Miso Burnt Cauliflower Puree, Pickled Cauliflower, Turnip Ribbons and Creme Fraiche Kelp Sauce
James roasts monkfish on the bone in an oven pan, using a probe thermometer to judge doneness. A burnt cauliflower puree is made with miso for added richness and black food dye for a dramatic dark finish. Pickled cauliflower and turnip ribbons colored with cauliflower top oil are plated alongside. A creme fraiche and kelp and dashi sauce with sorrel is also colored with black food dye. Due to timing pressures, James asked Ash to baste and reheat his monkfish in butter while he plated, a decision that contributed to the fish becoming slightly overcooked.
VETERAN ROUND:
Spencer Metzger scored the dish 5 out of 10. The monkfish was slightly overcooked, partly as a result of being reheated by another contestant while James plated. Cooking the fish on the bone was noted positively. The sauce lacked the viscosity needed to bring the dish together. The turnip ribbons offered pleasant texture but contributed little flavor. Spencer acknowledged the dish had genuine potential and could be significantly improved with changes. James himself predicted a score of 6. Peer scores ranged from 4 to 6. James was eliminated from the competition after this round, having the lowest cumulative score.
JUDGING ROUND: N/A. James was eliminated after the fish course.
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