Top Chef ™

Baker:

Season:

Week:

Jonathan

Top Chef, Carolinas

5

Challenge Type:

Smoked Swordfish, Strawberry Crust

Smoked Swordfish with Dehydrated Strawberry Crust, Jicama-Mandarin Salsa and Lime Meringue

Jonathan on his process: 'I'm still gonna dehydrate my meringue and try to use it as a component of my dish. But I'm also gonna dehydrate other items so that I can come up with a savoury dish.' He pivoted from an initial pavlova plan when his meringue failed in the Charlotte humidity: 'The Carolinas are really humid. It's a death sentence to try to keep the pavlova in good quality.' He noted: 'I got these dehydrated strawberries that I've crusted my swordfish with. I'm gonna smoke them for about 10, 15 minutes.'

At presentation: 'So for you, I made a smoked swordfish covered with dehydrated strawberries. And then there's a jicama and mandarin orange salsa under it with mizuna leaves. And then on top is a lime meringue, I dehydrated as well.'

Judge (front of house perspective): 'Jonathan's dish would have read great on the menu if it was cooked properly.' Guest judge: 'I feel like he was going for, like, a swordfish al pastor thing — cause you get the chilies in the crust. The green sauce I thought was great.'

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