Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Trout en Croute
Massimo: "I'm doing some en-croute. I like cooking proteins and pastry, so I decide to make a fish en croute that is absolutely impossible to do within two hours. This is me pulling a stunt. I have to make my dough. I have to cure my salmon. I have to make the mousseline."
Massimo: "I'm getting started on my pastry dough. That usually takes about 24 hours of rest to do properly with my fish en croute. I do not have any time to lose. I'm going to roll it out a little bit, and I'm gonna chill it in ice. A freezer will freeze the dough, and putting it in the fridge, it won't be ready in time. Big, big deal. I have to be surgically precise. One misstep will affect the whole dish. Lot of pressure."
Presenting to Judges
Massimo: "Kind of went with more of a literal sense of a stunt, so I decided to cook you a trout en croute. There's a huge variable of success that is out of your control when you cook a protein and pastry. The dough was made today. An emulsion with saffron and a fondue tomato."
Judges
"I thought it was fantastic. I mean, two hours to make pastry, bake it, fillet it. I mean, kudos to him."
"I think it's executed great. I think it's seasoned well. It's very tasty. Is it a big stunt? No, but it's a big risk."
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
