Scotland Fish Great British Menu


Scotland Fish

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Three of Scotland's finest chefs are fighting tooth and nail...

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Nobody said come here and have a day off.

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..for the chance to cook at a dazzling Olympic feast.

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Yesterday, newcomer Mark Greenaway's disastrous choice of ingredient

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caused shock in the kitchen...

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Sea buckthorn. Have you not done your homework on sea buckthorn?

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..and lead to a dramatic result.

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Five out of ten for you.

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Did I think I'd be in last? No.

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I didn't come in to lose, I came to win.

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While confident Alan Murchison

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failed to snatch the lead he expected...

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Smoking out the opposition.

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..leaving him level pegging with rooky Colin Buchan.

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On the same mark as Alan Murchison, that I didn't expect.

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Seven isn't good enough for me. Single minded determination

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is required for the next dish.

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Today, it's the fish course and Alan's not taking any prisoners.

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You being comfortable is not in my game plan.

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-Alan, you're not making me feel better.

-My job isn't to make you feel better, it's to beat you.

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But will his hoes be dashed by his rivals?

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I don't like it when somebody's got a gadget I haven't.

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Competition's tough. Very tough.

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Mediocre is not going to win this competition.

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This year's competitors are taking inspiration from our

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record breaking Olympians.

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Now that's much better.

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They're pushing themselves mentally and physically...

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Good, much better.

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..in a bid to create groundbreaking dishes

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worthy of our world-class athletes.

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-Yeah!

-I'm getting it now.

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That's better. I'm buzzing with that.

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Watching their every move is a straight talking

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veteran if the competition...

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..who'll accept nothing short of Olympic excellence.

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It's Jeremy Lee.

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Fish course is always an exciting one. Possibly my favourite one.

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And they better be on form.

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After yesterday's scores, the pressure's on,

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especially for Mark trailing behind with just five.

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My starter course was my low, erm, and I can just keep pushing on

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and try to catch up with youse guys.

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Still a tough competition, still a long way to go.

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Alan, what you're going to be creating, I'm sure it's going to be

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more intricate than your starter.

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Technically, it's simpler, but the flavour profiles

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and the elements in the dishes are really, really challenging.

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You're going to love it or hate it.

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First up is Alan Murchison, a Michelin starred chef

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who's hell-bent on pushing himself

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beyond his limits to get to the Olympic feast.

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For me to do a safe fish dish is not really fulfilling the brief.

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This is a risky dish. It really is going to surprise the senses.

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Is it going to work? We'll see.

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What's your fish dish?

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I'm doing mackerel with beetroot, horseradish and apple.

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A very lovely combination.

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Has this got some very bold, daring factor to it,

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-that's going to make it stand out even more than usual with your cooking?

-Yes.

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I'm making a meringue, I've got ice-cream, I've got a jelly.

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-This is rather radical, isn't it?

-This is going to challenge you.

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So you've given this dish the simplest name possible,

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but it will have the full Alan Murchison curtains up

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-all singing all dancing?

-This is a show girl with frilly knickers.

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It's going to be kind of smoky, salty mackerel

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with the sweet and sour effect of the beetroot and the apple

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and the horseradish...but not quite as you know it.

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No end of excitement with you.

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Oh, before I trip over it, can you explain...

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What I'm going to do with that is get it 250 degrees,

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I'm going to cook over charcoal and then keep my fish on there.

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It's going to be a crispy skin. It's almost going to be black.

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-Mackerel skin's amazing.

-It's amazing.

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Alan's hoping a radical combination of chargrilled mackerel

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with beetroot meringue and horseradish ice-cream

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will break new gastronomic ground.

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This looks an intriguing dish, I have to say.

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Brilliant flavour.

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It's a lovely combination of beetroot, horseradish and mackerel.

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And then this curiosity of all which he does round it.

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I'm doubly curious to see how he presents this dish.

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Next up is newcomer Colin Buchan who was surprised to find himself

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in joint first place yesterday.

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I'll not let that get to my head. It's a new day, it's a new course

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and I'm just going to concentrate and deliver, hopefully,

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a seven, if not better.

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What is your dish?

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Today, my fish course is going to be called The Fish Bowl.

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I want you all to think about what is a fish bowl

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so when I do deliver it, it's going to be that lovely element of surprise.

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-Not a goldfish?

-It's not going to be a goldfish. It's going to consist of island halibut,

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some lovely hand-dived scallops and some seaweed, yeah.

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Are these island...Hebridean?

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-These are from the Island Of Bute.

-And that's not from there, though?

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No, this is just Kombu dried seaweed

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so I'm putting a little bit of Japanese in there.

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And a celeriac broth.

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Explain your celeriac broth to me, please.

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Great flavour with celeriac. I'm going to make like a consomme.

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A celeriac and celery consomme which is nice and fresh.

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And, as this is a contender for an Olympic feast to celebrate

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the glories of athleticism, what's groundbreaking about this?

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The techniques and the way I'm going to be cooking the fish.

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Cover the halibut with this squid ink and then I'm going to poach it.

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So when you cut into the halibut, it's lovely and white, pearl white,

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and then you've got the black - it compliments the halibut.

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Colin is hoping his fish bowl with halibut, squid ink,

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and unusual Scottish seaweed is innovative enough

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to get him all the way to the Olympic banquet.

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His most challenging aspect of this is to get halibut cooked

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to such degree that it doesn't undercook - when it's horrible -

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and over cook and it goes mealy.

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With the luxury of this squid ink which has then got to go into

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a clear consomme made by celeriac.

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It's rather intriguing so I'm very interested to see what he does.

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Finally, it's molecular chef Mark Greenaway, who's refusing

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to let yesterday's low score dampen his Olympic spirit.

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Still looking at it as if I can get my food in front of the judges,

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the two boys aren't that far ahead of me,

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I can certainly catch up.

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What are you going to cook today?

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I'm doing a sort of a twist on a crab salad.

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So, crab cannelloni, but instead of wrapping it in pasta,

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we're wrapping it in a herb butter.

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Very much cannelloni in adverted commas, then.

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We're serving with a smoked cauliflower custard.

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-Smoked cauliflower?

-Yeah.

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And a homemade lemon caviar.

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-And is this beads?

-Exactly.

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Probably my simplest dish of the week.

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Your simplest dish? Are you quite confident this one will go whoosh?

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Hopefully, yeah. I've got tough competition, erm,

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and hopefully I can edge closer, if not surpass.

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Mark's reinventing the classic crab cocktail

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with whiskey smoked cauliflower custard

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and droplets of lemon caviar,

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but is it trailblazing enough to win him the gold?

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Mark's crab dish -

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well, it's a modest sounding dish and delicious sounding dish.

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The only issue I have is that it may be too modest

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for such a competition where excellence is demanded.

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Who feels they have a gold coming on?

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I think you have to think like that. You have to be positive.

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I'd like to think I've got a gold dish, but who knows, anything could go wrong.

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Scotland hasn't had a dish in the final banquet since the first series

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of Great British Menu, when the winners cooked for

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Her Majesty The Queen's 80th birthday

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so this year, Jeremy is desperately hoping

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one of these chefs has what it takes.

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I'm determined we should get a Scottish dish

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on the banquet menu this year.

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I suspect the cooking will be of a superb calibre.

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Scotland should go through.

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As the only chef to have competed before, Alan Murchison

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is keen to be the one to carry the torch for Scotland.

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I think the guys are looking at me, you know, I am the man to beat

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because I've been here before, I've reached the national final.

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So does the competition get easier, Alan?

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Obviously this is the second course. Yesterday I found very interesting.

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You will be amazed, when you come up to put in your dessert,

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how much pressure you're feeling on a dish you practised 100 times.

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Alan, you're not making me feel any better.

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My job isn't to make you feel better, my job is to beat you.

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I really want to nail this today. I'm not here to make friends, I'm here to win.

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You being comfortable is not in my game plan, trust me.

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Is that you put your barbecue so close to me?

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Well, I thought you'd like to feel the heat, Mark.

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Put right here, put it back there. Over here. Yeah, there we go.

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Alan is hoping his dish will stand out

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and is cooking his mackerel on a barbecue

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which has been specially installed for indoor use.

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While Mark is under pressure to make his simple crab dish unique

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and is relying in his molecular background to produce something stunning.

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One of the things that will stand out is the lemon pearls -

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known in the industry as mock caviar.

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It's a way of introducing lemon into the dish.

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It's quite simple but there are boundaries to be pushed.

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Classically trained Colin is shunning scientific techniques,

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but is keeping one eye on the competition.

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Any techniques in there you're going to surprise us with that I need to worry about?

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There's certainly techniques in here that'll be new to you

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because up until a few month ago, they were new to me.

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Some wacky stuff going on - the beetroot meringue, horseradish ice-cream, caviar -

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so it's like a jelly out of beetroot - and apply juice.

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So Mark's not the only one making caviar.

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Alan is also using this spherification technique,

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but Colin has an unshakable belief in his own, more traditional, style.

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Have you applied that technique before?

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I'm one of those chefs that likes to keep to... Not an old-fashioned chef

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but if find, great techniques, if they work, stick with them.

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Then you know you'll get a great result.

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I was under the impression this was about groundbreaking, doing something different,

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but to use pearls, which is in fashion at the moment, I think is a bit mediocre.

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While Alan makes his caviar one drop at a time,

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molecular chef Mark has an impressive timesaving gadget.

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-This is how I do my caviar.

-Ooh, from one test tube to another?

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Are you using the same recipe then?

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-Slightly different.

-It's slightly different.

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The base is exactly the same as Alan's.

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Whereas he makes one at a time, I make 96.

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-Did I not show you this before?

-No, you didn't.

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Have I kept that a secret?

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I don't like it when somebody's got a gadget I haven't.

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I'm not normally top-trumped by somebody when it comes to gadgets.

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I'll be nicking it later. He won't be needing it for Friday.

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I think Mark's gizmo certainly got Alan's eyebrow raised.

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They're both rattling each other's cages.

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And of course Colin just has head down with a smirk a mile wide on his face.

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How are you feeling about this?

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Have you got some pearls up your sleeve, my dear?

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I don't wear pearls, Jeremy, unfortunately.

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This is the celeriac broth. This is the halibut.

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I've portioned the halibut, mixed some squid ink, lemon and olive oil.

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-Just keeping all that lovely flavour in there.

-Good-oh. Getting hungry now.

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There may be a few elements that could go horribly wrong.

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I could overcook the fish.

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I might not have enough flavour in the broth.

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There's definitely room for error,

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but that's up to me to make sure that doesn't happen.

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As well as fruit caviar, the twist in Mark's crab cocktail is

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a smoked custard with an unusual flavour combination -

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cauliflower and whisky.

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Where did you get your inspiration for your smoked cauliflower custard? That's pretty interesting.

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I used to do a smoked crab dish, so it sort of started with that.

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Then I developed it to trying to smoke one of the accompaniments.

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Mark's first step was to find the right whisky

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so he travelled to Glenkinchie distillery just outside Edinburgh

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to meet whisky ambassador Donald Colville.

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What is it exactly you are looking to do?

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I want to make smoke out of whisky and it's to permeate through

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a cauliflower custard that's going with my crab dish.

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-I've got a few out here, do you fancy trying them?

-Yeah, great. Let's get tasting.

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The concept I don't think has ever been tried by any industry, let alone the whisky industry in food.

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Mark is looking for a whisky with a really strong smoky flavour.

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That's more of what I'm looking for.

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So I think these three, for what I'm going to be using it for,

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I think are the definites for me.

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-Is that for the strong, pronounced, smoky aromas?

-Definitely.

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-Thank you for showing me around.

-You're welcome.

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Look forward to seeing the results.

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Whisky chosen, Mark now needs to experiment with creating

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whisky vapour to infuse with his cauliflower custard and enlists

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the help of Professor Paul Hughes at Heriot-Watt university.

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I was looking at the brief and it's about pushing the boundaries,

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taking things to new levels,

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so I was wondering if it was possible to do it with dry ice.

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I've got some dry ice here already

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so what I can do is I can add solid CO2 to the whisky and hopefully

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we can encourage the evaporation of some of the flavour compounds.

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Wow, yeah.

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You really get the smell of the whisky.

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I've brought along some cauliflower custard and in that way

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we can try it with the whisky.

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So the aroma is there, but Mark needs the dry ice vapour

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to inject the taste of whisky into the custard.

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You can see it's separating there.

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-Marginal, I'd say.

-Mmm.

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When it came to tasting flavour pick-up, we could smell the presence

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of the vapour in the bowl, but not really taste it in the custard.

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Today has been a really worthwhile exercise.

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Playing about with stuff that I hadn't used before

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so that's obviously taught me a few things.

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There's elements of it that I can reuse.

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But there's another alternative.

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If I take whisky barrel chippings and then burn them,

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that will give us the effect and flavour that I'm after.

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Back in the kitchen and all three chefs are striving to create

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truly pioneering dishes worthy of an Olympic banquet.

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Alan Murchison is pushing the boundaries with horseradish ice cream with blackened mackerel

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and is now piping out dozens of beetroot meringues.

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Is that for your dessert?

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-It's not for my dessert, it's for my fish course.

-Fish course?

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Yes, indeed. I'm trying to use a really healthy, nutritious juice,

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being beetroot juice, which will give us nutrition,

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it's going to give us texture, it's going to give us wow factor on here.

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It looks good, tastes good, gives you texture.

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Fits the brief in my view.

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I think he has to be careful especially with

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the comments from Jeremy yesterday.

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I think he mentioned that he doesn't want to see food

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that's overworked, overcomplicated.

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While Alan is playing with textures, Colin is relying on unique

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and unconventional ingredients to elevate his dish to Olympic heights.

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-Mark is intrigued.

-What seaweed are you using today?

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I'm using channel wrack, it's called.

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A lot of people think it's this disgusting weed in the beach,

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but it's actually a great flavour, a great product.

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The dish I'm doing today is going to complement it.

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-Mmm.

-What do you think of that?

-It's a nice texture, yeah.

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I think I've got to take risks. That's what all my dishes are about.

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It's easy to do safe food, but then you're not making it exciting.

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With my fish dish, I've pushed the boundaries.

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Despite this year's ground-breaking brief,

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Mark is using shop-bought mayonnaise to bind his crab cocktail.

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Yesterday, he lost points for serving cold meat with his starter.

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Is he about to make the same mistake again?

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The biggest fear I've got at the moment is a cold dish.

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And Jeremy's perception of that. Is he going to want hot crab?

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In my mind, the crab works fantastically well,

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but it's not up to me.

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-Mark.

-Yes?

-What is this you are doing?

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This is the cannelloni.

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So, instead of a pasta, we've got the crab mix,

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which is frozen on the outside and soft in the inside.

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We're wrapping it in a herb butter. Then we're trimming off.

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Oh, so the frozen exterior sets the butter

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and then you get to cut right through.

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Yeah. Then they'll just set in the fridge for half an hour, 40 minutes.

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Herby butter round cold crab, bought mayonnaise.

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I'm not quite sure where he's going with this.

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Possibly too modest to yesterday's too extravagant?

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The race to the finish has begun.

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So, Alan, you're up first for the fish course. Under pressure?

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That seven yesterday, you be careful, that'll go to your head.

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After a spoon of soft beetroot meringue,

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Alan adds the beetroot and apple balls followed by his mock caviar.

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Then, after plating the blackened mackerel fillets,

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he adds a scoop of horseradish ice cream.

0:17:070:17:10

OK.

0:17:100:17:13

It's got a bit of impact, I think you'll agree.

0:17:150:17:17

It certainly has considerable presence.

0:17:170:17:20

You've taken the health factor quite seriously in this brief, haven't you,

0:17:200:17:24

for the Olympic, athletic prowess that you were required?

0:17:240:17:27

It's no reason why it can't be nutritious and healthy.

0:17:270:17:29

This will be light, elegant and refreshing. It should have different textures.

0:17:290:17:33

-What's your response to this?

-I'm slightly concerned now.

0:17:330:17:35

Yeah, it's completely the opposite to mine.

0:17:350:17:38

-Mine's very simple compared to this, so it'll be interesting eating it.

-Bon appetit.

0:17:380:17:42

Is Alan's flamboyant mackerel served with dessert-like ice cream,

0:17:420:17:47

meringues and mock caviar a podium-worthy platter?

0:17:470:17:50

Alan, your second bid for the gold.

0:17:500:17:52

I'm working this out because there's a very jolly Smarties effect

0:17:520:17:58

to this dish which belies very seriously cooked mackerel.

0:17:580:18:04

He's smoked this mackerel, hasn't he? Or just chargrilled it?

0:18:040:18:08

That fish is stunning. Absolutely stunning.

0:18:080:18:12

So this is meringue, ice cream and mackerel.

0:18:120:18:15

I don't imagine you've had that before.

0:18:150:18:17

-You wouldn't need a crystal ball to assure yourself of that.

-No.

0:18:170:18:22

There's a lot of dessert going through his dishes, isn't there?

0:18:220:18:26

Caviar's nice. In my mind, a little bit sweet.

0:18:260:18:29

Taking the play on meringue and jelly and ice cream.

0:18:290:18:32

Do you think that's going to get the judges' attention?

0:18:320:18:35

I don't think with this dish you can do anything else

0:18:350:18:38

but grab people's attention.

0:18:380:18:39

Savoury ice cream, savoury meringue, savoury jelly.

0:18:390:18:42

If that doesn't challenge your senses, what does?

0:18:420:18:44

-Do you think you could do this for 100 people?

-No. Definitely not.

0:18:460:18:51

You could cook 50 portions at a time, no problem at all.

0:18:510:18:54

I can be done.

0:18:540:18:55

Do you think this dish will have 100 Olympians going, "wow"?

0:18:550:18:59

It's going to polarise people, challenge people.

0:18:590:19:02

If this doesn't push boundaries, what does?

0:19:020:19:05

I think that went well. I'm really happy with the dish.

0:19:070:19:10

Hopefully I pulled it off.

0:19:100:19:11

I'm going to be reasonably nervous

0:19:110:19:14

when I'm getting scored on this dish.

0:19:140:19:16

Next up and desperate to claw back points,

0:19:160:19:19

Mark places spoonfuls of brown crab meat into his bowls.

0:19:190:19:23

Then it's a squeeze of the cauliflower custard.

0:19:230:19:25

Right, Mark, what are you doing with this?

0:19:250:19:28

I'm going to smoke the cauliflower custard,

0:19:280:19:31

so as yet there's no smoke in the cauliflower custard.

0:19:310:19:34

Mark lights his woodchip burner to infuse the cauliflower custard with whisky smoke.

0:19:340:19:39

I think you've got to be careful with that, smoking the cauliflower.

0:19:390:19:42

It could be a split second that could overpower the whole dish.

0:19:420:19:46

He seals the bowl with conical lids filled with lettuce

0:19:460:19:49

and cucumber salad and crab cannelloni topped with lemon caviar.

0:19:490:19:54

-Look at that!

-Simplicity.

-Mark, gold medal dish?

0:19:570:20:02

After yesterday, I just do not know.

0:20:020:20:05

It's simple, it is pushing boundaries,

0:20:050:20:08

there's some modern techniques, it's classical.

0:20:080:20:11

-There's a little bit of wow factor there.

-Colin, how are you feeling?

0:20:110:20:14

-I'm feeling threatened.

-Alan, what did you think?

0:20:140:20:17

Love the presentation of it. Cracking looking dish.

0:20:170:20:20

Come this way, Mark.

0:20:200:20:22

Is Mark's crab cocktail ambitious enough for a dazzling Olympic feast?

0:20:220:20:29

-Is this correct? I do that?

-Yeah. Then you eat...

-And then...

0:20:290:20:34

One or the other, pour it in, totally up to you.

0:20:340:20:37

I'll just do that then because I'm so greedy.

0:20:380:20:40

-Clever that.

-Yeah.

0:20:450:20:48

I think to get a dish looking that simple isn't the easiest thing to do.

0:20:480:20:52

And this smoked cauliflower...

0:20:520:20:56

I don't think it's overpowering.

0:20:560:20:59

-I think it works well.

-Is this one of your star dishes?

0:20:590:21:03

-I think this is one of my strongest dishes, to be honest.

-Yeah?

0:21:030:21:06

Purely because it's so simple.

0:21:060:21:09

This is the smoked cauliflower custard.

0:21:090:21:11

It's cracking that.

0:21:110:21:13

Very good.

0:21:150:21:16

Because of the seeming modesty to this dish, do you think the textures

0:21:160:21:20

within the dish are enough to lift it above the normal crab mayonnaise?

0:21:200:21:26

I think there is. You've got the crunchiness of the cucumber, the crunchiness

0:21:260:21:29

of the lettuce, so there's enough texture elements there.

0:21:290:21:34

-Cannelloni, the white crab cannelloni.

-I'm not keen on that.

-The butter?

0:21:340:21:41

It's too cold. Butter coating your mouth with fat.

0:21:410:21:45

Give me some crunch, get rid of the butter.

0:21:450:21:47

Is there anything you would do to this to change it, possibly?

0:21:470:21:50

-To change it?

-Is this the dish you see going forward?

-It is, yeah.

0:21:500:21:55

Jeremy's just eaten my crab dish.

0:21:590:22:02

Simple, tasty, a little bit of theatre.

0:22:020:22:05

He's got to give me more than five for that.

0:22:050:22:07

He's got to give me more than five.

0:22:070:22:09

Back in the kitchen, Colin has carefully poached his squid ink blackened halibut

0:22:110:22:15

and following Jeremy's criticisms of his portion size yesterday,

0:22:150:22:19

he's making a crucial last-minute change.

0:22:190:22:21

Well, well, well, Colin, what have you got there?

0:22:210:22:24

-That's looking very interesting.

-I'm taking the smart initiative, Alan.

0:22:240:22:28

I've seen your dishes, very intricate, very small.

0:22:280:22:31

I'm just going to cut this a bit smaller.

0:22:310:22:34

I'm seeing Colin changing things at the last minute.

0:22:340:22:37

That's a really dangerous thing to do because if he keeps changing stuff,

0:22:370:22:40

he's going to start doubting his own ability to deliver.

0:22:400:22:43

To his fish bowl, Colin adds shavings of white radish,

0:22:430:22:47

the unusual channel wrack seaweed,

0:22:470:22:49

his reduced portions of blackened halibut

0:22:490:22:53

and a hand-dived scallop to crown it all off.

0:22:530:22:56

Finally, he pours the celeriac broth into small jugs

0:22:560:22:58

to be served at the table.

0:22:580:23:01

-Is this your gold medal?

-I hope so, yes.

0:23:040:23:07

Once you open that dish,

0:23:070:23:08

you're going to smell that lovely seaweed and ginger in there.

0:23:080:23:12

And the little pillow of halibut in squid ink. Alan, what do you think?

0:23:120:23:16

I love the presentation of it, it's cracking. Love it.

0:23:160:23:20

Will Colin's blackened halibut fish bowl dish deliver

0:23:200:23:23

breath-taking hits of flavour

0:23:230:23:25

and reflect the ambitions of our world class Olympians?

0:23:250:23:28

Just pour it all over, yeah.

0:23:280:23:32

Is this the dish you started out to produce?

0:23:320:23:34

I think so. You keep tweaking it and tweaking it.

0:23:340:23:38

I think you've got to stop at some point.

0:23:380:23:40

The flavours are all subtle. Um...

0:23:400:23:45

I'm liking the textures.

0:23:450:23:48

This is a much more modest dish in size than your starter with the...

0:23:480:23:53

I think so. I took on board what you said.

0:23:530:23:56

I think you have to. Constructive criticism.

0:23:560:23:58

It's more about flavour than size.

0:24:000:24:03

-Quite tricky to eat.

-Yeah.

0:24:030:24:05

Cooking of the ingredients is impeccable.

0:24:050:24:09

-Squid ink on the fish is cracking. I like that.

-Yeah.

0:24:090:24:12

And this very curious method of coating the halibut in squid ink?

0:24:120:24:19

I wanted you to see when you eat into the fish

0:24:190:24:21

because I've painted it with the squid ink,

0:24:210:24:23

when you cut in, there's the beautiful colour of the white fish.

0:24:230:24:27

The flavours are great. It's seasoned properly, but where has he pushed it?

0:24:270:24:32

I just wonder how you would feel if you didn't have that?

0:24:320:24:35

-You've got a bowl of soup.

-The judges are looking for originality.

0:24:350:24:40

Do you think this dish has just that property?

0:24:400:24:43

I think all the ingredients I've brought together in this little fish bowl,

0:24:430:24:47

I think it is quite unique and quite ground-breaking.

0:24:470:24:50

I like to think so.

0:24:500:24:51

I'm very, very nervous about this score.

0:24:510:24:53

It's going to be make or break I think.

0:24:530:24:55

All three dishes tried and tested.

0:24:570:24:59

There's nothing the chefs can do but anxiously await Jeremy's verdict.

0:24:590:25:04

This dish is a pivotal point in the competition.

0:25:040:25:08

If I have a low score tonight, I'm going to be rocked a little bit.

0:25:080:25:13

It's important that I do pick up the points. I don't want to be behind.

0:25:130:25:19

-I don't want to play catch-up.

-It's being back at school, really.

0:25:190:25:22

You know it's standing outside the headmaster's. It's... Very nervous, yeah.

0:25:220:25:26

Yesterday, Alan and Colin were jostling for the lead with

0:25:260:25:30

seven points apiece and Mark was limping behind on just five points.

0:25:300:25:35

Will today see a new victor on the scoreboard?

0:25:350:25:38

We'll start with Alan. Your mackerel, beetroot and horseradish and apple.

0:25:450:25:50

I cannot fault the execution.

0:25:500:25:52

I don't know anyone here who could have said they'd seen anything quite like it before.

0:25:520:25:56

A Willy Wonka-like delight of a dish.

0:25:560:25:58

I have got to ask - can you deliver that for 100 at a banquet?

0:25:580:26:01

Mark, your crab cannelloni with smoked cauliflower custard.

0:26:030:26:09

A lovely, really exciting idea.

0:26:090:26:12

I can see how you planned to do something different.

0:26:120:26:15

Then this curious choice of bought mayonnaise over homemade

0:26:150:26:18

which I find puzzling.

0:26:180:26:20

-All right, OK.

-I can't quite get my head round that one.

-OK.

0:26:200:26:25

But overall impression at the end of it was it was a very delightful,

0:26:250:26:29

but very modest crab cocktail.

0:26:290:26:31

And then, Colin, your fish bowl.

0:26:340:26:37

Poached halibut, again a very lovely idea.

0:26:370:26:40

I think each part beautifully executed.

0:26:400:26:44

Then this curious thing, a celeriac broth.

0:26:440:26:47

Not made with fish stock, but boiled with the scallops

0:26:470:26:51

to go slightly murky to be poured over rather coarsely chopped seaweed.

0:26:510:26:56

It didn't quite come together.

0:26:560:26:59

Mark, your crab cannelloni,

0:27:020:27:04

I'll award you six for that.

0:27:040:27:07

Colin, your fish bowl...

0:27:110:27:12

I'm going to award you also six out of ten.

0:27:140:27:18

Alan, an incredibly bold, startlingly innovative move.

0:27:220:27:27

I'd like to award you eight points out of ten.

0:27:290:27:31

-All right. Congratulations again.

-Cheers, mate.

0:27:330:27:35

So, after day two, Alan's edging ahead with an overall score of 15.

0:27:380:27:43

Colin's hot on his heels with 13 and Mark's still trailing with 11.

0:27:430:27:46

Disappointed again. Scored quite low.

0:27:480:27:52

I knew coming in that I was up against tough competition.

0:27:520:27:55

I need to just come back and get on with it.

0:27:550:27:57

I'm not satisfied with eight.

0:27:570:27:59

I'll only be satisfied

0:27:590:28:00

when I'm at the final banquet cooking for the Olympic athletes.

0:28:000:28:04

It's only one point less than what I got for my starter,

0:28:040:28:08

so let's crack on and get on with the main course.

0:28:080:28:10

Tomorrow, it is the main course.

0:28:100:28:13

The pressure's on because there's only two points in it now.

0:28:130:28:15

This is where it all goes off.

0:28:150:28:17

And the front runner has two determined rivals.

0:28:170:28:20

They're young pretenders snapping at your heels.

0:28:200:28:24

Colin and Mark are hungry for points.

0:28:240:28:26

-Is this the two points that's going to overstep me?

-To be honest, I'm hoping it'll be an extra three.

0:28:260:28:31

Oh, you... Fire!

0:28:310:28:33

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