Great British Menu ™
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Smoked Haddock Rarebit
Smoked Haddock with Wensleydale Rarebit, Marrow Fritter, and Marrow Puree
A fish course featuring smoked haddock topped with a haddock mousse (made from haddock trim, egg white, cream, chives, and mustard) gratinated with Wensleydale cheese rarebit using a blowtorch. Accompanied by marrow fritters (grated marrow with peas, basil, spring onions, and Wensleydale cheese), marrow puree, and pickled marrow. The marrow was grown in Exose's mum's garden. The fritter was a last-minute change from a planned tart. The marrow proved difficult to work with due to its watery, bland nature. The mousse split slightly from the blowtorching and the fritters were fried at too high a temperature.
Aktar Islam scored this a 6. Aktar said: "Exose, for your dish. You made a really good attempt in celebrating Wallace and Gromit with this rarebit. The fish cookery was done very well. The mousse was unfortunately slightly split. I really like the rarebit and it was nicely gratinated with the blowtorch. You fried your marrow fritters at too high a temperature, sadly making it a little bitter. The marrow puree could have done with a bit more flavour and been smoother. With more time and work, I think you could make this dish better." Exose was eliminated after this course with 13 points total.
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