Great British Menu ™
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Tatty Muirhead
{Amber}: "My fish dish is called Tatty Muirhead and it is inspired by David Tatty Muirhead. He won an MBE for his tireless work towards helping fishing communities down in Cornwall. He's not very well known, but the communities that helped, he's a really big inspiration for." {Amber}: "Got haddock that I am confit in brown butter. Serving that with a fennel and sea beet puree, then a perry butter sauce. Also got a fish skin tuile, which will be served with a haddock brandade. And then I'm doing a salad of the mooli radish here. And hopefully that's going to be coiled top the fish. Like a bit of a tangle of fishing line because he was known for handline fishing." {Amber}: "I was disappointed with my fish cracker, but we've gone for a buckwheat, seaweed, and fennel pollen cracker instead. Hopefully that brings all the flavors together just as nicely." {Amber}: "I'm actually really happy with that. Buckwheat surprisingly gives quite a nice little warm, toasty element to slightly fresher flavors." {Amber}: "I am pleased with it. I think it could have had a little bit less time in there, actually." {Amber}: "I am pleased with the sauce. It was something to marry all the flavors together." Self-score: 8. Peer scores: 9, 9.
Judge: "The presentation was lovely, and I really thought the theme was well considered. It was fantastic seafood presentation. The cracker was a happy mistake. It was delicious, and I think you should use this going forward if you get the opportunity. Mayonnaise was lovely and had a great balance in seasoning and a real highlight for me. The confit haddock was slightly overcooked. I thought the raw mooli might be a bit of a distraction for the dish but it really did work well. Really a conscious piece of cooking, and I loved it. Well done." Peer: "Looks great. Really clean." Peer: "I think it's delicious." Peer: "It's a really lovely plate of food. Really clean, delicate flavors." Peer: "Harmony, absolutely. I think she's smashed it really good." Final Score: 8
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