Great British Menu ™
Baker:
Season:
Week:
Challenge Type:
The Godfather
Seb: “My dish is called “The Godfather”. Butter-poached halibut with fregola and bouillebase..
Notes taken during cooking
Seb's halibut is going into poach.
Seb: "That's clarified butter, salt, and fennel pollen."
Later ...
Seb's working on his bouillabase.
Spencer Metzger: "Can have a little taste of it?"
Seb: "I think it still needs a just season adjustment, and just to steep down a bit more."
Peers, talking behind the scenes
"It's nice and hot."
"I'm finding the fish just like a little bit kind of watery."
In the Judging Room
Spencer Metzger: "The cooking of the fish?"
Seb: "I think it pulls apart well. It's still meaty. It's not dry. You got a nice pearlescence through it. You can taste the fennel pollen."
Spencer Metzger: "And then we've got the bouillabaisse sauce?"
Seb: "I probably could have reduced it further."
Peers, talking behind the scenes
"I think the sauce on its own is a bit over seasoned"
Back in the Judging Room
Spencer Metzger: "What do you think of the celeriac fondants?"
Seb: "I find they add a nice bite to the dish and they're full of flavor and add a nice earthiness.
Peers, talking behind the scenes
"I had to chew my celeriac quite a bit there."
Back in the Judging Room
Spencer Metzger: "And if you had to score this dish, what would you give it?"
Seb: "I'd give it a six or a five. Not missing components, but areas where it could have been elevated.
Final Judging
Spencer Metzger: "Seb, for your dish, "The Godfather", your halibut was nicely cooked. However, it was a little bit under seasoned. The bouillabaisse had all the flavors in there. However, I just feel like you needed to reduce it down a little bit more. So when it was on the plate, it really had purpose. The celeriac fondants, I found them undercooked and a little bit crunchy, and I just feel there was a little bit too much of that on the plate. The dish tasted quite nice, but the storytelling was lacking."
