MasterChef UK ™
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Tagliatelle with Salmon and Prawns in Cream Sauce
Matt explains his ingredient choice as 'pasta' and describes making 'a sauce of cream, prawns, salmon and parmesan cheese.' When questioned by Gregg about cooking fish as a butcher, Matt responds: 'Well, I just want to do something a bit different, show everybody that butchers aren't just cavemen and they love to eat lovely fresh fish, not just steaks every night. I'm definitely after an apron today. My wife said if I don't get the apron, don't come home. So my house depends.' After judging, Matt reflects: 'I don't have any regrets as such. Maybe I'd cook the pasta a little bit less next time. Overall, on the other side, I'm happy with the dish.'
John: 'You've got really good flavors here. I think you probably got away with the cream fish combination. Almost the flavor of the inside of a fish pie pasta. You did a really good job. But as you started to mix it started to fall apart in the pan, which is just means it's probably a little bit over.' Gregg: 'Good pasta skills. But the fish is overcooked because you've already cooked it. Then you've got no choice but to put it into hot pasta, which is going to carry on cooking it. So it's going slightly dry.'
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