Great British Menu ™
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Stuffed Dover Sole with Herb Mousse
Dover Sole Stuffed with Herb Mousse in Shellfish and Smoked Butter Sauce
A classic fish course featuring Dover sole sandwiched with its own mousse (made from sole trim blended with egg whites and cream, flavoured with chervil, parsley, chives, and preserved lemon, bound with edible protein glue). Served in a shellfish sauce with smoked butter mounted through, alongside a beurre blanc, roasted tomato and saffron puree, pickled kohlrabi, sorrel cooked in smoked butter, sea aster, and spinach leaves. The fish is presented in a bed. Paul cooked the sole at 56 degrees, slightly higher than intended, which affected the delicacy of the finish.
Aktar Islam scored this an 8. Aktar said: "Paul, for your dish. I thought your storytelling was awesome. You went that extra mile as well. You cooked your fish at a slightly higher temperature than you wanted to. Unfortunately, I could tell it was not as delicate as I would like it to be. I really like the preserved lemon running through your mousse. The amount of protein glue that you have used to hold the mousse in place, that is something that you are overly liberal with. The sauce was delicious and it brought all the elements together really well. Overall, it was a very good dish. Just needs some minor tweaks."
FINALS JUDGING -- Changes: Less protein glue (Aktar's feedback). Changed kelp to sea lettuce for the seaweed jam. Less cooking time for better texture.
Debbie: "How come the fish didn't taste as if it had been cooked? It was kind of tough."
Phil: "It was all a bit one note. Maybe flavour wise, it was just kind of like a salty sea taste throughout."
"Was anyone else really nervous about getting sauce on the upholstery?" (bed presentation made it difficult to eat).
Lorna: "I really like it, if I'm honest. I think it's really tasty. I do think the temperature can be looked at on it to be hotter. The little pickle discs of kohlrabi were really nice. The saline flavour was good."
Tom: "I love the presentation. The piece of fish, I think, is beautifully cooked. Dover sole is quite a meaty fish. However, there's big issues with temperature. For me, everything is too cold. Makes it feel that it is raw. It's a cold water fish that feels like it's still in cold water."
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