The Great British Baking Show ™
Baker:
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Sea Bass En Croute with Malaysian Curry
Ryan: "Being that's dangerous for this recipe is that I'm using a lot of things that are quite wet. I'm making puy lentils, I'm boiling that so there's lot of liquid intake on there. I'm using onions. There'll be a lot of liquid there. Obviously liquid from the fish. And so if that steams up, it might make the pastry or soft." Sea bass en croute with Malaysian curry powder and puy lentils.
Paul Hollywood: "It's a bit soggy right down the middle of that. You need it a little bit longer just to catch that bit there. It's got a great texture. It looks amazing. I think you've got a beautiful flavored fish. Well baked fish. The blend of the flavors is so subtle. And I think you've got great layers in that pastry as well." Mary Berry: "Inside flavor, it's really good. You use these very subtle spices."
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