Masterchef UK Professionals
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Steamed Plaice with Scallop, Chive and Tarragon Mousse, Sautéed Morel Mushrooms Stuffed with Mushroom Duxelles, Leeks with Horseradish Crème, Asparagus, and Chicken Butter Sauce with Chive Oil
{Haydn}: "It's exciting, scary. It's all the emotions in one. The pressure is huge. It's not a lot of time, and it just flies by when you're in the kitchen. There's a lot of things that I need to get done nice and early, get them cooled down, and get them in the fridge ready to go. But I'm confident in myself, and I know I'll be able to do it."
{Matt}: "Haydn, how you feeling?"
{Haydn}: "Nervous. Lot to do, busy. But overall, a good experience so far."
{Haydn}: "A steamed plaice. It's going to have a scallop mousse on the top. Gonna serve that with a chicken butter sauce, some horseradish leeks, stuffed morel mushroom with a mushroom duxelles, and yes, some chervil finish."
{Matt}: "Wow, that sounds quite classical." {Haydn}: "I've worked in a lot of classical French restaurants in London."
{Haydn}: "With plaice, it was one of the fish that my grandmother used to cook for me when I was younger. It was one of the fish I used to love. So it's a good marriage of the two."
{Matt}: "You're a young chef, junior sous chef level."
{Haydn}: "From watching this competition before, chefs really come out of the show in the later rounds, and I want to keep trying to progress, really hone in on my food, my style, my taste."
{Haydn}: "Under pressure, but under control."
{Haydn}: "My fish is cooked. Happy with how it's gone so far."
Voiceover: "Steaming the fillets, a fish with that scallop mousse. You got to be very careful, because you don't want to overcook a scallop mousse before the actual fillets are cooked. So that's quite a skill. But if Haydn can carry this off, if he can execute this well, all those flavors are going to come together. And I think he's got one stunning dish."
{Monica}: "I'm really liking the sound of this dish. Steamed plaice, serving it with a chicken butter sauce. Yum. That needs to reduce down to a nice flavor before he starts whipping the butter through that."
Matt: "You know what I'm about to say, don't you?"
{Haydn}: "Yes. I just didn't cook the fish for long enough, Chef."
Monica: "The sauce is beautiful. The richness of the chicken flavor running through that with the amount of butter is delicious. But this was not the dish that you were meant to deliver. The disappointment is all round because I know how wonderful this could be. An hour and 30 minutes is more than enough time to get this fish cooked on time, Haydn."
Marcus: "The asparagus is cooked beautifully, and I love the leek horseradish. It was just that fish cookery and that mousse. Mine is completely raw, so I'm not going anywhere near it. My heart goes out to you, mate."
Matt: "You're not the first chef, and I guarantee you will not be the last one to make a mistake. It is a shame, because I love the classics about this dish. I love what you're doing in your cookery."
Judges' Deliberation
Marcus: "Great skills test, but what happened?"
Matt: "Didn't expect the fish to be that raw, but the garnish around the outside, lovely, fresh, vibrant."
Monica: "I'm disappointed for him because this is a mistake I just don't think we can overlook. Sadly, it's the end of the road for Haydn."
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