MasterChef UK ™
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Sea Bream Poached in Dashi
Sea bream poached in dashi, brown butter potatoes with shiso leaves and dried wakame, finished with a tomato and brown crab sauce flavoured with bonito flakes, soy sauce and sake.
Matt W is a maths PhD student with British, Canadian and East Asian heritage. He often draws on the Japanese flavours he grew up with.
Matt W: "This is kind of based on my girlfriend's favourite dish, poached sea bream with spicy tomato and brown crab sauce."
Anna: "Matt is making a dashi to poach his sea bream in from kombu seaweed. You've got sake going in there. When you're poaching it, you're gently letting it simmer. I do not want to see him boiling the fish."
Grace: "That's brown crab sauce, tomato, bonito flakes, curry powder. If that sauce is bland, it's just going to be brown sludge on a plate."
Anna: "Matt, that sauce is superb. There are layers and layers of flavour going in there, and the crab at the end is literally like a seasoning."
Grace: "This is a really nicely judged piece of bream. The dashi is subtle. Those tiny little potatoes, they're still crisp. That's accomplished, above all, highly devourable."
Matt W won an apron.
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