Trout Three Ways with Chawanmushi
As seen on TV
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Who made this dish?
Trout Three Ways with Chawanmushi, Champagne Sabayon and Elderflower Ketchup.
Corrin: "Some of it was filmed in the botanical gardens in Conwy."
Corrin: "There's some trout. I'm gonna do it three different ways. Serve raw in two different components. And the third one is really gently cooked to 40 degrees in some clarified butter. We've got poppy croustade. We've got some pickled sea vegetables. Two different champagne sauces. Got elderflower ketchup. We've got a broccoli puree."
Tommy: "It sounds like you got a lot of work to do."
Corrin: "Got plenty on."
{Narrator}: "Like John, Corrin is doing a savoury custard. His is a warm chawanmushi."
Corrin: "Just going to blend the eggs into it. Then it needs time to rest before I cook them."
{Narrator}: "Corrin runs a Bib Gourmand restaurant, Gwen, in Rhiwlas, West Wales."
Corrin: "I never really planned to be a chef at the beginning. When I got to 16, I had no other plans except for football. When that didn't work out, I fell into cooking."
{Narrator}: "Corrin's trout has gone through a 10 day flash freezing and ageing process."
Corrin: "It needs to get curing. It's going to take about 45 minutes to cure."
{Narrator}: "He's water bathing the trout in butter, but it's all very low temperature so you don't get any sort of texture there."
Corrin: "I'm now moving on to my broccoli puree."
{Narrator}: "Corrin chops the trout belly and bottom loin and portions the top loin."
Corrin: "I've rolled it. I'm going to gently cook it in clarified butter up to 40 degrees. Champagne and brown butter. Aerated."
{Narrator}: "Corrin's cured trout belly has been mixed with broccoli stems. Broccoli puree, pickled onions and the cured are added to the chawanmushi. The water bath trout is drizzled with the elderflower ketchup and finished with flowers from his garden. The aerated chavo sauce and a champagne sauce complete the dish."
VETERAN ROUND (Tommy Banks): John: "Delicious, crunchy."
Tommy: "So we've got the chawanmushi."
Corrin: "That's really soft. Mouth feel. Still got body to it."
Tommy: "And the little tartare we have here as well."
Corrin: "Lovely and fatty. You've got the salt coming through there where it's been cured."
Carl: "That chawanmushi set, right? Just melts in your mouth. That sabayon is really rich, but quite delicate."
John: "Oh, that's banging."
Tommy: "Okay, so the trout loin, you've poached this in butter."
Corrin: "Yeah, that's lovely. And moist. Flaking away."
Tommy: "Is there anything you'd change about this?"
Corrin: "If I was super critical, maybe a little bit more pickled vegetables on it."
Tommy's summary: "I really liked the playful takeaway. The crustade, and then use the key to unlock into it. The crustade, I felt the trout belly lacked a little bit of seasoning, a little bit of flavour. I'd like that to be dressed up a bit more. The chawanmushi, great texture, and it was packed full of flavour. I kind of agree with you. Maybe a few more pickled vegetables would have been nice on there. I'm not always a fan of a water bath piece of trout, but the process that you did meant the flavour and texture was just perfect. I felt like I was eight years old. It just drew you straight in."
Peer scores: John 10, Carl 10, Corrin self-scored 10 (Dan's score not captured in transcript). Tommy's score: 9. | JUDGING ROUND: [Pending final judging round transcript]
