Masterchef UK Professionals
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Roasted Monkfish with Lecsó Purée, Charred Hispi Cabbage, Fried Polenta and Tomato Water with Lovage Oil
Eniko's signature dish drew on her Hungarian heritage. Roasted monkfish was the centrepiece, cooked to remain moist. A lecsó (lecso0 purée - a spicy red pepper and tomato sauce made with Hungarian paprika and chorizo - provided the Hungarian heart of the dish. Hispi cabbage was charred to bring out its natural sweetness. Polenta was cooked in milk for a softer, creamier flavour, then fried for a crispy exterior. A yellow pepper and sea herbs topped the polenta. Tomato water with lovage oil was served as a side element.
{Eniko}: "I choose this dish because I wanted to introduce some Hungarian flavours. Now I have the chance to showcase it."
{Eniko}: "I'm cooking polenta. We often think it's Italian, but we eat that quite a lot in Eastern Europe as well. I'm going to cook mine in milk, which will give a different flavour to it."
{Eniko}: "The tomato water will give a nice refreshing taste to the dish. Lovage has been used in Hungary for centuries. I think it goes well."
{Monica}: "A main course monkfish is a great fish to cook. It's got a real kind of meaty texture. You've got to be careful with it because it can go from being very moist and delicious to quite dry and bouncy very quickly."
{Monica}: "Eniko is making lecsó purée. So it's a spicy red pepper tomato sauce. It's got that spice from the Hungarian paprika that she's using."
{Marcus}: "She's got a little bit of chorizo in there as well, so it really sounds amazing."
{Matt}: "Hispi cabbage has got to be beautifully charred. It's one of my favourite ingredients."
{Matt}: "We've got tomato water, which will be served on the side with some lovage oil running through it."
{Marcus}: "A tomato water with lovage sitting with all these big, earthy, bold flavours. I'm curious whether this is necessary."
{Monica}: "I love the idea behind Eniko's dish because it's got heart and it's got soul."
Eliminated after this round.
{Monica}: "Cooking of the fish is spot on. It's still nice and moist. The polenta, nice and soft. It's not too bouncy. The red pepper and tomato purée is particularly delicious."
{Matt}: "The hispi cabbage, the way it's charred, brings a sweetness out of it. The saltiness from the sea vegetable - it's great. However, the tomato water with the lovage oil on it - it's a drink on the side for me. On the plate here, it's just washed away and it has no place."
{Marcus}: "Polenta, lovely and soft. Little bit of crunchiness on the outside. A touch more seasoning would be good. But what's really bringing all of this together is your lovely purée of the tomatoes, the peppers and the onions, and of course the paprika. One thing I do have to question is this tomato water. I have no idea where that comes into this dish, because I think this is about earthy, big flavours from Hungary. I'm not enjoying the water."
In the judges' deliberation: {Matt}: "Eniko made us the monkfish dish with that fabulous pepper and tomato purée and the hispi cabbage that was charred. Those are great."
{Marcus}: "I didn't understand the point of the tomato water with the oil running through it. It just didn't have a place on the dish."
Note: All three judges praised the lecsó purée, the monkfish cooking and the charred hispi cabbage. The tomato water was unanimously criticised as unnecessary and disconnected from the earthy Hungarian flavours. Eniko was eliminated.
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