Top Chef ™
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Strawberry Snapper with Vanilla Coconut Broth
Strawberry Snapper with Cracked Coconut, Uni, and Vanilla Coconut Broth.
Also on Madagascar Vanilla, Sherry took a strawberry snapper and chose to present it not as a crudo but as a heavier spiced preparation. She described wanting the gelato to clean out and cool the palate after the spiced fish, using the accompaniment as a sorbet course within the dish's structure. The broth was built from coconut cream and fish stock, finished with uni and a small amount of the vanilla gelato incorporated directly into the sauce, tying the Madagascar Vanilla flavor explicitly into the cooking. The dish was garnished with cracked coconut.
No formal judging commentary. In a Quickfire Challenge, only the best three and the worst three are typically judged.
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