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GORDAN RAMSAY: For tonight's elimination challenge,
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you will all have to replicate my pan-roasted sea bass
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on a bed of the most luxurious cauliflower puree
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you've ever tasted, served with caramelized beetroots
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and a beautiful sauce vierge.
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[impressed sounds]
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GORDAN RAMSAY: Now--
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You're getting serious!
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GORDAN RAMSAY: Step one, sharp knife.
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Start with preparation with some caramelized beetroots.
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Don't cut them too close to the roots, otherwise they'll bleed.
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Drizzle with olive oil, and then two nice little pockets.
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Into the oven.
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20, 25 minutes.
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Now, cauliflower puree.
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Stalks off.
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Add the cauliflower in.
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Poaching cauliflower in milk helps
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the cauliflower dry white.
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And then put them on to boil.
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From there, tomato.
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This is the base of our sauce vierge.
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Get your water boiling, go in.
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Just spin the tomato around, take out your core,
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and in the water for 5 seconds.
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CHILDREN: One, two, three, four, five.
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And into ice water.
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Now, the ice water helps you get that skin peeled immediately.
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CHILDREN: Wow!
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GORDAN RAMSAY: And then slice it into four.
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Then from there, tip your knife, come under,
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just remove those seeds.
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And look, nice little sternums.
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From there, two tablespoons of olive oil, fresh lemon juice,
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add tomatoes into the sauce, and fresh mint.
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Mix that up.
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Let that sit there.
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Now, sea bass.
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Take a fish, just score the skin, nice and gently.
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Don't go through too deep.
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A touch of salt. Into the pan.
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90% of the fish will be cooked skin-side down in order to get
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that really nice and crispy.
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Chef Ramsey makes this look so easy.
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Cauliflower is cooked. Strain it.
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PEYTON: Everything's like, perfect.
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I hope by the end of this competition,
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my skills will be just as good as his.
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Look at that. CHILDREN: Wow!
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That looks perfect.
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GORDAN RAMSAY: So that is beautiful and silky.
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From there, beetroots.
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Ah, that smells beautiful!
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GORDAN RAMSAY: Slice them.
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Beetroots in.
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Touch of vinegar.
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That will give it a really nice shine.
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CHILDREN: Whoa!
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GORDAN RAMSAY: And now, the fish.
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Beautiful.
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GORDAN RAMSAY: Get that butter foaming,
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and it just sits there another 10 seconds,
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and then turn the gas off.
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This is where it starts to take shape.
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Caramelized beetroots, on.
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Then, fill in those gaps with that wonderful puree.
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Just a little touch of puree for my sea bass.
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Beautiful.
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One more little garnish.
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Candied striped beets.
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Beautiful little chips.
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Finally, dress the plate.
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One side there.
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There, we have the pan roasted sea bass!
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[applause]
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GORDAN RAMSAY: With amazing cauliflower puree.