Masterchef UK Professionals
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Steamed Turbot with Nori Tuille
Steamed Turbot with Nori Tuille, Mussel Croquette, Morel Mushrooms, Asparagus, and Garlic and Mussel Velouté with Parsley Oil
{Mario}: "TBO is the fish that I always have with my family when I go on holidays. Restaurant on the beach with my feet on the sun, eating turbot cooked on the fire." {Mario}: "No one in my family knows. I will tell them when I finish." {Mario}: "I'm going to use the stock for the velouté with the mussel stock. I'm using the mussel stock for the velouté and then the mussel meat. I'm going to use it for the croquette with the fish. Three minutes from the turbot and then I use the mussel to do a mousse with double cream and shallot and parsley and lemon to stuff the morels." {Mario}: "The velouté is a very classic recipe from Spain — parsley and garlic sauce." {Mario}: "I would say this time not to use as much garlic." {Mario}: "Yes, that was the idea. I couldn't emulsify properly and get thick enough, so I just added into the velouté." {Mario}: "Couldn't get the mousse ready for the morels. They didn't emulsify as I thought, so I just put it in the velouté." {Mario}: "I'm feeling great. I have nice feedback. I couldn't make the mousse any more else, but I added on the sauce, so at least the flavor was still there. Double check everything if I go forward, but I would slow down because I need to. I need to go fast. Time flies in here." Voiceover: "Mario is very well organized. Beautiful fish mongery. He's cut the fillets into strips and then he's rolled them into little paupiettes, put a skewer through them and steams them." Voiceover: "The most important thing is that the mussels are beautiful and clean. You don't want any grit in those mussels because it will affect two big elements of his dish." {Marcus}: "As we know from the skills test, Mario loves a punch of garlic. Hopefully he's tempered a little bit."
Marcus Wareing: "I thought you were stuffing the morels... so there's no stuffing inside the morels. Mario, croquette I'm really enjoying. Well made, crunchy, great flavor. I love the turbot cookery. Steamed fish is something you don't see a great deal of, but you've done that very well." Matt Tebbutt: "The velouté for me has got a real punch of mussels. I love the garlic element to it as well, and it brought all the dish together. The twill is very good. It's got that good nori kind of fishy taste to it, so it deserves a place on the plate." Monica Galetti: "It's great to see you fillet that fish. Beautifully done. You're a chef that goes 100 miles an hour. But when you're going at that speed, go back over it. When you were taking the fillet off, it has caught some of the bones. Be really careful with that detail. I was looking forward to the stuffed morels, but in saying that what I have here, it's well done."
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