0:00:03 > 0:00:06Three of the South West's superior chefs are vying
0:00:06 > 0:00:09to take pride of place at a prestigious Olympic banquet.
0:00:09 > 0:00:15Yesterday's starters saw returning contender Nathan steal the lead with his simple but standout dish...
0:00:15 > 0:00:17Mushroom and sausage, you can't go wrong.
0:00:17 > 0:00:22..leaving returning champion Paul and competition pro Simon chasing to catch up.
0:00:22 > 0:00:25- Blimey! Ever seen anything like that before?- Never!
0:00:25 > 0:00:26Tonight, it's the fish course
0:00:26 > 0:00:30and there's good reason for seafood chef Nathan to keep the top spot.
0:00:30 > 0:00:34- As the king of fish, how are you feeling?- Bit under pressure.
0:00:34 > 0:00:37I am a seafood chef. This should be my course.
0:00:37 > 0:00:41But Paul's hoping his big reveal will steal the thunder.
0:00:41 > 0:00:44I'm just going to serve slightly different, as a bit of a surprise.
0:00:44 > 0:00:47- That's as much as I want to tell you!- Secret Squirrel!
0:01:01 > 0:01:04To reflect the Olympian spirit and drive for excellence,
0:01:04 > 0:01:09this year's challenge is to create dishes of a culinary equivalent.
0:01:09 > 0:01:12It's one of the biggest things going to happen in my generation.
0:01:12 > 0:01:14I've got an opportunity to be part of it.
0:01:14 > 0:01:19Former champion Tom Kerridge has even more reason to expect perfection today.
0:01:19 > 0:01:23Best fish in the country comes from the South West.
0:01:23 > 0:01:26These guys, they're competing from that region.
0:01:26 > 0:01:30I am expecting exceptional gold medal stuff from all three of them today.
0:01:30 > 0:01:35After yesterday's results, the pressure's on, and Nathan's spotted another hurdle.
0:01:35 > 0:01:38We've got one thing against us already.
0:01:38 > 0:01:42Shellfish, I don't think Tom can eat any shellfish. He's allergic to it.
0:01:42 > 0:01:45- You've got shellfish. - All over it!- No shellfish.
0:01:45 > 0:01:48We'll all mark ourselves then - ten out of ten, ten out of ten!
0:01:48 > 0:01:50You're on your own, Paul.
0:01:50 > 0:01:53I've got a shellfish allergy, so I've made a phone call
0:01:53 > 0:01:56and Jason Atherton's coming in to help me.
0:01:56 > 0:02:00I'm pretty sure it'll put the wind up a few of those contestants.
0:02:00 > 0:02:04The chefs have no idea what's in store.
0:02:04 > 0:02:08- So, chaps. You weren't expecting to see me today.- No!
0:02:08 > 0:02:11I'm sure you all know that I have a shellfish allergy.
0:02:11 > 0:02:15Jason's here to taste anything, if you're doing things with shellfish.
0:02:15 > 0:02:19I'll still be doing the scoring. I just need a guide.
0:02:19 > 0:02:22- Well, boys, looking forward to tasting it. Good luck.- Thank you.
0:02:24 > 0:02:26Well, that's intense!
0:02:26 > 0:02:31First up is Nathan Outlaw. He's failed to reach the banquet twice before,
0:02:31 > 0:02:36but has two Michelin stars, and his no-nonsense cooking style earned him a place
0:02:36 > 0:02:38at the top of the scoreboard yesterday.
0:02:38 > 0:02:42Eight out of ten gives me a head start over the others,
0:02:42 > 0:02:43but this competition is fierce.
0:02:43 > 0:02:45It's one point in it.
0:02:45 > 0:02:47Good luck, boys.
0:02:49 > 0:02:53Hello there, Mr Outlaw. What's the name of your dish, Nathan?
0:02:53 > 0:02:56Mackerel with cured mackerel roll, horseradish and oyster sauce.
0:02:56 > 0:02:58Nice mackerel.
0:02:58 > 0:03:03The top loin, we're going to roast off, curing the belly side.
0:03:03 > 0:03:06With the cured mackerel, I'm going to make a mackerel roll.
0:03:06 > 0:03:10- With the oysters, we're going to make a sauce.- Horseradish and mackerel. Very traditional.
0:03:10 > 0:03:13- What's innovative about it? - Clean flavours, work well together.
0:03:13 > 0:03:17It's the sort of thing that would fit in at an Olympic banquet.
0:03:17 > 0:03:20- I can do this for 100 people. - Nervous about anything?
0:03:20 > 0:03:24I could overcook the fish, which I don't want to do, especially for you two.
0:03:24 > 0:03:28The dish is very simple to the eye. So everything's got to be tip top.
0:03:28 > 0:03:33Nathan's striving to stay bold but simple, with mackerel fillet,
0:03:33 > 0:03:34cured mackerel belly roll
0:03:34 > 0:03:37served with oyster, horseradish and cucumber sauce.
0:03:37 > 0:03:40It doesn't sound as if it's groundbreaking.
0:03:40 > 0:03:44It doesn't sound like it pushes boundaries. He's looking for simplicity.
0:03:44 > 0:03:46If he gets it wrong, there's nowhere to hide.
0:03:46 > 0:03:48In joint second place,
0:03:48 > 0:03:52it's the South West's star on last year's banquet, Paul Ainsworth.
0:03:52 > 0:03:55His showman serving style has so far earned him a seven,
0:03:55 > 0:03:58but today, he's pulling out all the stops.
0:03:58 > 0:04:02It doesn't faze me that Nathan's a seafood specialist.
0:04:02 > 0:04:07I've put so much work into this course. When you see it in all its glory, I've thought it through.
0:04:07 > 0:04:11If I get this dish right, I've got a good chance of beating him.
0:04:12 > 0:04:16- What's the name of your dish? - Monkfish, Two Showings.
0:04:16 > 0:04:20- Two Showings?- Yes. I'm just going to use all of the monkfish.
0:04:20 > 0:04:22I'm doing the loin, the livers...
0:04:22 > 0:04:25- Wow! Monkfish liver. - ..and the cheeks.
0:04:25 > 0:04:30- That's quite an unusual ingredient. - And the last piece being the liver,
0:04:30 > 0:04:33I'm going to serve slightly different, as a bit of a surprise.
0:04:33 > 0:04:36That's as much as I want to tell you.
0:04:36 > 0:04:39The whole dish is going to have an Asian theme.
0:04:39 > 0:04:44The cheeks are in a South Indian batter. The loin, I'm going to ceviche, limes and pickled ginger.
0:04:44 > 0:04:48- And smoked duck.- Smoked duck?- Yeah. - Lots of things going on.
0:04:48 > 0:04:53Lots of spicing. What's the riskiest element to this dish? What are you most worried about?
0:04:53 > 0:04:58I want to make sure I get that balance spot on when you're using spices.
0:04:58 > 0:05:02- Can it get to an Olympic banquet? - I think so.- Gold medal standard?
0:05:02 > 0:05:05- Up there, pushing boundaries? - Definitely.
0:05:05 > 0:05:07The way I present it, it's very different.
0:05:07 > 0:05:12Paul's hoping for a podium finish with his celebration
0:05:12 > 0:05:15of monkfish, using loin, liver and cheek in a spiced batter,
0:05:15 > 0:05:18ceviche and pate, all served with a surprise.
0:05:18 > 0:05:20There's a lot going on there.
0:05:20 > 0:05:25He says this could be his biggest downfall, the balance of flavours, and I agree.
0:05:25 > 0:05:29Next to the kitchen, it's professional competition winner Simon Hulstone.
0:05:29 > 0:05:34New to Great British Menu, he failed to take gold yesterday.
0:05:34 > 0:05:35I'm one point behind Nathan.
0:05:35 > 0:05:38I reckon I can claw that back and take it from him.
0:05:40 > 0:05:44- What have we got here? - The dish I'm doing, it's based around the swimming pool.
0:05:44 > 0:05:49It's poached lemon sole wrapped in a scallop mousseline,
0:05:49 > 0:05:54and colour some of that with squid ink so I get white and black mousse,
0:05:54 > 0:05:57- and wrap the fish.- That's where you think you're pushing the boundaries?
0:05:57 > 0:05:59Yeah, it's very innovative.
0:05:59 > 0:06:02Just adds a bit of showmanship to the dish.
0:06:02 > 0:06:07My sauce is a verjus, golden sultana and spring onion.
0:06:07 > 0:06:11- Bought in lobster jus?- Yeah. Works a treat.
0:06:11 > 0:06:13OK.
0:06:13 > 0:06:17Simon's jumping off the high board with a swimming pool themed dish
0:06:17 > 0:06:20of lemon sole in a scallop and squid wrap, lobster royale
0:06:20 > 0:06:23and a verjus, sultana and spring onion sauce.
0:06:23 > 0:06:27My initial worry is there's going to be too much style over substance.
0:06:27 > 0:06:31Too many different ideas, all coming together on one plate.
0:06:31 > 0:06:37- What do you think, Mr Atherton? - This is really exciting, to see what three of the South West's best chefs
0:06:37 > 0:06:43can produce with the best produce we have. One of you boys don't get a fish course at the banquet,
0:06:43 > 0:06:45it'll be an absolute crime.
0:06:47 > 0:06:51All three chefs dive straight into their inspiring dishes.
0:06:51 > 0:06:55With two tough veterans to please, the stakes are higher than ever.
0:06:55 > 0:06:59- How are you feeling after that? - No pressure from Jason,
0:06:59 > 0:07:02saying he expects the best fish dish from us lot!
0:07:02 > 0:07:06It's great to be able to cook for two of the best chefs in the country.
0:07:06 > 0:07:07Really good.
0:07:09 > 0:07:13Paul's guarded surprise has upped the ante even more.
0:07:13 > 0:07:16- I don't know what he's doing over there.- Secret Squirrel!
0:07:16 > 0:07:21For the time being, Paul is keeping everyone guessing, including Tom Kerridge.
0:07:21 > 0:07:25I am really looking forward to seeing how Paul serves this.
0:07:25 > 0:07:29The main point is taste. It's got to taste good.
0:07:29 > 0:07:33Simon's also hoping his dish will make a big impression.
0:07:33 > 0:07:35He's rolled lemon sole with protein glue,
0:07:35 > 0:07:39which he'll poach before coating in spotted mousse.
0:07:39 > 0:07:43Next is his lobster royale, which uses gelling agents and gum to form a custard,
0:07:43 > 0:07:49contemporary techniques his traditional rivals are keen to question.
0:07:49 > 0:07:53What's groundbreaking about your fish dish, Simon? Obviously that mental mousse?
0:07:53 > 0:07:55I've got the eggless royale.
0:07:55 > 0:07:59I've used two different styles, with the guar gum, as well.
0:07:59 > 0:08:03- What was that?- Guar gum.- Guar gum? It's not Wrigley's!
0:08:07 > 0:08:12The unusual lobster custard has also caught Tom's attention.
0:08:12 > 0:08:13It's his opinion that counts.
0:08:13 > 0:08:15What have we got in here?
0:08:15 > 0:08:19That's my lobster royales, little custards.
0:08:19 > 0:08:20It is pure lobster stock and cream.
0:08:20 > 0:08:24- So this is the stock that you used from the jar?- Yeah.
0:08:24 > 0:08:29I can put them through the oven. They shouldn't melt down, but in your mouth they'll break down.
0:08:29 > 0:08:32- You won't know that cos you can't try it.- No.
0:08:32 > 0:08:35If I was Jason, tasting this, I would expect something like this
0:08:35 > 0:08:39to be made from stock you've made yourself.
0:08:39 > 0:08:44This has come from a pre-packed product. I'm not sure Jason's going to be up with that.
0:08:44 > 0:08:47Across the kitchen, fish fanatic Nathan is relying on
0:08:47 > 0:08:51his use of natural flavours to make his dishes shine.
0:08:51 > 0:08:55He's serving mackerel fillet with a signature sauce from his restaurant.
0:08:55 > 0:08:59The other chefs want to know what makes it so special.
0:08:59 > 0:09:03The sauce, which is oyster, mayonnaise based sauce with cucumber stock.
0:09:03 > 0:09:08It's something you don't see everywhere. This is the base of the sauce.
0:09:08 > 0:09:12And then that is the cucumber stock, which is going to let that down with.
0:09:12 > 0:09:15- Oh, yeah. Very nice. - Different.- Fresh.
0:09:17 > 0:09:21'He's doing an oyster and cucumber mayonnaise, almost as a warm sauce though.'
0:09:21 > 0:09:25The oysters could almost cook and coagulate
0:09:25 > 0:09:27and so could the mayonnaise that's in there.
0:09:27 > 0:09:30I don't think the dish intimidates me. I was expecting a very good dish.
0:09:30 > 0:09:36I hope mine stands up to it, but Nathan is Captain Haddock.
0:09:36 > 0:09:38Nathan might be known as the fish king,
0:09:38 > 0:09:42but reigning champion Paul won't let go of his title easily.
0:09:42 > 0:09:45He's convinced his showcase of monkfish is the one to beat.
0:09:45 > 0:09:49He's used loin to make a ceviche, with smoked duck and egg yolk.
0:09:49 > 0:09:54But Tom's eye is on his more unusual cut.
0:09:54 > 0:09:58They're the cheeks. Seasoned with rock salt and curry powder.
0:09:58 > 0:10:02I'm going to drop them in the bath and into the batter, which is all these flavours here.
0:10:02 > 0:10:04Garam masala, the curry leaves,
0:10:04 > 0:10:07the Kashmiri chilli, the cumin, the coriander, fennel.
0:10:07 > 0:10:12Paul Ainsworth has got eight ingredients going into his batter.
0:10:12 > 0:10:16Will that overpower the fish? We don't know. Will it overpower the dish? Maybe.
0:10:18 > 0:10:21To elevate Paul's monkfish into a banquet worthy dish,
0:10:21 > 0:10:25he's taking his unique presentation style to another level.
0:10:25 > 0:10:27Hello, Rod.
0:10:27 > 0:10:32To help lead him to victory, Paul's meeting Olympic Stadium architect
0:10:32 > 0:10:35Rod Sheard for some gold-medal design advice.
0:10:35 > 0:10:40We've been set a task to create a four-course menu that is gastronomically groundbreaking,
0:10:40 > 0:10:44but at the same time embraces the Olympic spirit.
0:10:44 > 0:10:47I took this idea for to the Coliseum.
0:10:47 > 0:10:51The truth is that almost all modern stadiums owe their heritage
0:10:51 > 0:10:55to the Coliseum, because it really got so much right.
0:10:55 > 0:11:00Like the Coliseum, where it had the two floors, I'm going to create a dish on top.
0:11:00 > 0:11:03I was thinking of having holes.
0:11:03 > 0:11:07- So when they break into that yolk, that then goes onto the second layer.- OK.
0:11:07 > 0:11:09You lift off the top section
0:11:09 > 0:11:13- and then you're just left with the bottom section of the coliseum.- Yep.
0:11:13 > 0:11:16And then on the bottom section of that coliseum,
0:11:16 > 0:11:18that's where there will be the last piece of monkfish.
0:11:18 > 0:11:21Look, I think that's a great idea, Paul,
0:11:21 > 0:11:25and I think you're really onto something and best of luck with it.
0:11:25 > 0:11:26Thank you very much.
0:11:27 > 0:11:30To turn Paul's design dreams into reality,
0:11:30 > 0:11:34he's enlisted the help of Rainford Models, the specialist model makers
0:11:34 > 0:11:39who were challenged to make Paul's banquet-winning dessert cart last year and now a coliseum.
0:11:39 > 0:11:41- Good to see you. - Yeah, good to see you.
0:11:41 > 0:11:45- OK, so this is what we've come up with.- Ah, yes.
0:11:45 > 0:11:48Absolutely, let me shake your... Absolutely amazing.
0:11:48 > 0:11:50It almost feels like people are sort of sat in there
0:11:50 > 0:11:54and looking at this kind of feast that I'm going to create.
0:11:54 > 0:11:56I think I've got two great components,
0:11:56 > 0:11:58a really groundbreaking dish,
0:11:58 > 0:12:01but I think a real, real cool way to serve it.
0:12:01 > 0:12:05Right now, as long as I can go to the Great British Menu kitchens
0:12:05 > 0:12:09and not let nerves get the better of me or make any stupid mistakes,
0:12:09 > 0:12:13then I really do honestly believe that this is a gold medal dish.
0:12:14 > 0:12:20In the kitchen, Paul's keeping his serving coliseum under wraps.
0:12:20 > 0:12:25But conscious of his banquet success, the other chefs are desperate to find out more.
0:12:25 > 0:12:29We haven't done it, so how it's going to go on the day...
0:12:29 > 0:12:31You must think that when you're doing dishes. What advice
0:12:31 > 0:12:34would you give us if we gave one of our dishes to the banquet?
0:12:34 > 0:12:36It becomes seriously real then.
0:12:36 > 0:12:39If you muck it up now, that's all part of the competition, isn't it?
0:12:39 > 0:12:42But you don't want to muck it up when it's actually for the people
0:12:42 > 0:12:45that you've been competing so long to get the dishes to the banquet for.
0:12:45 > 0:12:49It's amazing. And I'd love to do it again.
0:12:50 > 0:12:53If those boys want to take my crown,
0:12:53 > 0:12:55then they're going to have to really tussle me for it
0:12:55 > 0:12:57cos I'm not going to let it go easy.
0:13:00 > 0:13:03Paul is the title holder of the South West Great British Menu,
0:13:03 > 0:13:06so he doesn't want to let it go lightly.
0:13:06 > 0:13:09And, you know, it's up to us to try and tap it away from him.
0:13:10 > 0:13:13Simon's going all out to take the crown,
0:13:13 > 0:13:17with the highly technical mousse wrap for his lemon sole.
0:13:17 > 0:13:19It's made from pressed layers of scallop mousse,
0:13:19 > 0:13:21some dyed with squid ink to form spots.
0:13:21 > 0:13:24And professional fish chef Nathan can't resist a look.
0:13:24 > 0:13:27- It should just peel off. - Blimey, look at that.
0:13:27 > 0:13:32I've never seen anything like that before. That's scallops in there?
0:13:32 > 0:13:35- This is just scallops and cream. - Blimey.
0:13:35 > 0:13:38- Have you ever seen anything like that before?- Never.
0:13:38 > 0:13:41Basically, it's like making a Genoise sponge for pastry.
0:13:41 > 0:13:44- But I'm using fish instead. - Dalmatians. Cruella de Vil.
0:13:44 > 0:13:47- Could you make a coat or something with it?- No, no, it's pure scallops.
0:13:47 > 0:13:51Never in my life have I seen...have I seen a mousse
0:13:51 > 0:13:55that looks like a Dalmatian dog, it's like, it's crazy.
0:13:55 > 0:13:58I'm trying to produce something that's innovative,
0:13:58 > 0:14:00that's groundbreaking, I'm pushing limits,
0:14:00 > 0:14:02and things that people haven't seen before,
0:14:02 > 0:14:07and for them to joke about it is cos they haven't seen it before. So, you know, it's obviously working.
0:14:10 > 0:14:14Nathan moves onto the fish roll he's making for his dish.
0:14:14 > 0:14:16He's made a souffle base from flour and eggs
0:14:16 > 0:14:21which he's cooked flat and is going to fill with cured mackerel belly and pate.
0:14:21 > 0:14:25Something he's hoping Tom won't have seen before.
0:14:25 > 0:14:28- What have we got here?- Got a savoury base, for my cured mackerel roll.
0:14:28 > 0:14:29And what I've made here,
0:14:29 > 0:14:33- I've cured my mackerel for two hours in a cucumber cure. - What's the savoury base made from?
0:14:33 > 0:14:37The savoury base is made from almost like a cold souffle base.
0:14:37 > 0:14:40- So are you going to do like a roulade of it?- Yeah.
0:14:40 > 0:14:42Like a jam roly-poly?
0:14:42 > 0:14:47- Just with fish, fish roly-poly. - Fish roly-poly, yeah.- Crack on.
0:14:47 > 0:14:50'Nathan's cured his mackerel belly,'
0:14:50 > 0:14:52which is the fattier part of the fish,
0:14:52 > 0:14:55which has got lots of moisture coming through it, and it tastes absolutely fantastic.
0:14:55 > 0:14:59And then he's wrapping it in kind of like a pancake kind of thing.
0:14:59 > 0:15:03The issue with that is, could that take away the moisture from the fish
0:15:03 > 0:15:04that he's already created?
0:15:04 > 0:15:06That's something that I'll be looking out for.
0:15:06 > 0:15:11Paul's moved onto the finale of his celebration of monkfish,
0:15:11 > 0:15:14poached liver, which he'll serve on toast with a drizzle of egg yolk.
0:15:14 > 0:15:19He's taking a risk on a rarely-used cut, which he's hoping will pay off.
0:15:21 > 0:15:24Liver's not commonly used. It's quite an acquired taste, but I think
0:15:24 > 0:15:25that's kind of great at a banquet.
0:15:25 > 0:15:28- So you got a lot going on in the last minute?- Yeah.
0:15:28 > 0:15:30And that's my little monk liver.
0:15:30 > 0:15:32It's nice though, if you treat it just like foie gras.
0:15:32 > 0:15:36It's an unusual thing. If you're eating it on toast, I think it works.
0:15:37 > 0:15:39I'm a bit wary of the monkfish liver.
0:15:39 > 0:15:43It's quite a strong, very, very fishy flavour.
0:15:45 > 0:15:47How it tastes will have to wait,
0:15:47 > 0:15:50as yesterday's top scorer Nathan is first to plate up.
0:15:51 > 0:15:53To keep his mackerel fillets fresh,
0:15:53 > 0:15:55he's waited until the last minute to cook.
0:15:55 > 0:15:58And with a dish so simple, timing is going to be critical.
0:16:00 > 0:16:02'It's very, very, very naked, very bare on the plate,'
0:16:02 > 0:16:07so it's all got to be tip-top and, you know, cooked to perfection.
0:16:07 > 0:16:08Fish cooks very fast.
0:16:08 > 0:16:13Working quickly, he plates a brown slice of his mackerel roll
0:16:13 > 0:16:17and surrounds with his signature sauce of oyster mayonnaise, cucumber and horseradish.
0:16:17 > 0:16:21Then garnishes with cucumber and lemon oil and dill,
0:16:21 > 0:16:24before plating his mackerel fillet.
0:16:24 > 0:16:28Will the professional seafood chef have the perfect finish
0:16:28 > 0:16:29he was aiming for?
0:16:31 > 0:16:34- Happy?- Yeah, that's how I would serve it in my restaurant.
0:16:34 > 0:16:38- Why do anything else? - Shall we go?- Yeah.- Come on, then.
0:16:39 > 0:16:41Will Nathan's statement dish of mackerel fillet
0:16:41 > 0:16:44and belly pack enough punch to keep him in poll position?
0:16:44 > 0:16:48Two simple ingredients - mackerel, horseradish.
0:16:48 > 0:16:51- Have you elevated it to the levels that you want it to be at? - That dish, for me,
0:16:51 > 0:16:55is the dish that I'd be proud to serve at a banquet.
0:16:55 > 0:16:57I like that.
0:16:57 > 0:16:59You can taste the oyster in there,
0:16:59 > 0:17:02but the cucumbers just subtlely in there, as well.
0:17:02 > 0:17:04It's delicious. Really is delicious.
0:17:04 > 0:17:08Do you feel that you've got enough oyster flavour in that?
0:17:08 > 0:17:11Probably could do with a little bit more oyster in it,
0:17:11 > 0:17:14- if I was to be honest with you.- The piece of mackerel is very delicate.
0:17:14 > 0:17:17Have you cooked it perfectly, have you got it where you want it to be?
0:17:17 > 0:17:22I'm pretty happy with how that's gone and I'll be quite happy for the judges to taste it on Friday.
0:17:24 > 0:17:28This roulade's different, isn't it? With the belly through it.
0:17:28 > 0:17:31I'm not 100% sure of the texture, it's like a sponge, isn't it?
0:17:31 > 0:17:35- Or an omelette of some sort. - It's definitely original.
0:17:35 > 0:17:39- It's not what I was expecting.- It's quite cakey, almost an eggy sponge.
0:17:39 > 0:17:42Is it innovative enough? Is it pushing you hard enough?
0:17:42 > 0:17:46It's more about sourcing great ingredients and making sure you're doing the best with them.
0:17:46 > 0:17:49- That, for me, is groundbreaking. - Do you think it's a knockout dish?
0:17:49 > 0:17:53Hopefully Tom and Jason are going to be looking for something
0:17:53 > 0:17:54a little bit more adventurous.
0:17:56 > 0:17:59I'm chuffed. I couldn't have done any more.
0:17:59 > 0:18:01They sat on the fence and they're not going to say much,
0:18:01 > 0:18:05cos obviously they're keeping it close to their chest.
0:18:05 > 0:18:08Next up and prepared as ever,
0:18:08 > 0:18:12competition pro Simon is ready to serve his elaborate Olympic swimming pool dish.
0:18:12 > 0:18:16He starts with his specially commissioned blue wave plates
0:18:16 > 0:18:20and adds his lobster royale,
0:18:20 > 0:18:24followed by his verjus, spring onion and sultana sauce.
0:18:24 > 0:18:26He then slices his lemon sole
0:18:26 > 0:18:29wrapped in scallop and squid mousse and serves.
0:18:32 > 0:18:34My swimming pool.
0:18:34 > 0:18:37So we've got the wave, we got lemon sole,
0:18:37 > 0:18:42poached squid wrap, verjus, spring onion, golden sultana butter,
0:18:42 > 0:18:43lobster mousse.
0:18:46 > 0:18:49I'm only gutted that I can't taste most of it.
0:18:49 > 0:18:52I leave that in your hands, Mr Atherton.
0:18:52 > 0:18:56Will Simon's swimming pool-themed dish cause a splash?
0:18:56 > 0:18:58The way it's presented is stunning.
0:18:58 > 0:19:02- Could you do this at a banquet for 100?- Without a doubt, no problem.
0:19:02 > 0:19:05What do you feel that mousse adds to that dish?
0:19:05 > 0:19:09The dish was a swimming pool. Splash, bubbles. That was the fish.
0:19:09 > 0:19:10I see.
0:19:11 > 0:19:13I've never seen anything like that before.
0:19:13 > 0:19:17- No. Groundbreaking in technique, isn't it?- Yeah.- Yeah.
0:19:17 > 0:19:20Little lobster royale, are you happy with the texture of that?
0:19:20 > 0:19:24It's a set stock and cream, but it melts in your mouth.
0:19:24 > 0:19:26It's got that sort of creme caramel texture.
0:19:28 > 0:19:29This is lobster, isn't it?
0:19:29 > 0:19:33He's probably bought that as stock though and just poured that in.
0:19:33 > 0:19:35I think you can tell that, as well.
0:19:35 > 0:19:37No, that's not for me.
0:19:37 > 0:19:40If you're going to write on the menu that you're serving lobster,
0:19:40 > 0:19:42I think you'd be really disappointed if...
0:19:42 > 0:19:46- You'd be asking where the lobster was, wouldn't you? - I think you would, yeah.
0:19:46 > 0:19:48- Spring onions in the sauce. - I like that.
0:19:48 > 0:19:51- I think it just brings it a real pungency out there. - Not overpowering?
0:19:51 > 0:19:54It's on the borderline of overpowering,
0:19:54 > 0:19:58but what does lemon sole really taste like?
0:19:59 > 0:20:01Let's try the fish.
0:20:01 > 0:20:04So it's a scallop mousse with squid ink round it.
0:20:08 > 0:20:11Nah. That's not for me, either.
0:20:11 > 0:20:13It's not... For me, fish is
0:20:13 > 0:20:16you know, obviously simple, and that's one step too many, I think.
0:20:16 > 0:20:18Spring onion and cucumber and the verjus...
0:20:18 > 0:20:21I think they're powerful components for lemon sole.
0:20:21 > 0:20:25The squid mousse round the sole and the way he's poached it...
0:20:25 > 0:20:29- Do they deliver the flavour, that prime ingredient? I don't think it quite does.- No. No.
0:20:29 > 0:20:32Shame, because that sauce is amazing. Really tasty.
0:20:32 > 0:20:35I'm going to ask him for the recipe, actually.
0:20:35 > 0:20:38Do you think this dish gives you the confidence to go in there and say,
0:20:38 > 0:20:42"This is going to the banquet, and I am your chef for the fish course"?
0:20:42 > 0:20:45I think I could say, quite honestly, yes.
0:20:50 > 0:20:53Yeah, so... I don't think it went to plan, really.
0:20:53 > 0:20:56I'm not sure if Jason and Tom actually warmed to that dish.
0:20:56 > 0:21:00I tried to go all out and do something a bit different,
0:21:00 > 0:21:03and I'm not sure if it worked.
0:21:04 > 0:21:08Last up is showman Paul, and for the other chefs,
0:21:08 > 0:21:11the first reveal of his two-tiered coliseum dish.
0:21:11 > 0:21:13- Do you want to see my... - Let's see your surprise.
0:21:13 > 0:21:15No way.
0:21:16 > 0:21:22- Yeah.- Look at that.- Coliseum. - That's amazing. Blimey.
0:21:23 > 0:21:26Well, good luck with it.
0:21:26 > 0:21:29To be hidden on the bottom layer, he plates wafer-thin toast
0:21:29 > 0:21:34and the rarely-used monkfish liver. He then covers with a second level of monkfish ceviche,
0:21:34 > 0:21:37and delicately places a poached egg yolk in the centre,
0:21:37 > 0:21:40which needs pinpoint positioning for the dish to work.
0:21:40 > 0:21:45Lastly, his deep-fried monkfish cheek in a mixed spiced batter,
0:21:45 > 0:21:47served with an onion garnish.
0:21:54 > 0:21:57OK, that's my Monkfish, Two Showings.
0:21:57 > 0:22:00- Were you pleased?- Yeah, I'm really happy. This is the surprise.
0:22:00 > 0:22:03When you eat the dish, there's holes underneath there,
0:22:03 > 0:22:05and the egg yolk's dressing a piece of toast underneath,
0:22:05 > 0:22:07and that's the final showing of the monkfish
0:22:07 > 0:22:11which is just a piece of liver, which I've treated just like foie gras on toast.
0:22:11 > 0:22:14I've put everything I possibly can into that. Hope you enjoy it.
0:22:14 > 0:22:17- Shall we go taste it? - Yeah. Thank you. Cheers, lads.
0:22:17 > 0:22:22Will Paul's medley of monkfish in a two-tiered coliseum take gold?
0:22:22 > 0:22:25- That's amazing, isn't it?- Beautiful. - It's a work of art, isn't it?
0:22:25 > 0:22:26It really is really, really nice.
0:22:26 > 0:22:30I'm just gutted I didn't think of something like that.
0:22:30 > 0:22:31Yep.
0:22:34 > 0:22:38So the monkfish ceviche with the smoked duck through it, you're happy with that?
0:22:38 > 0:22:41100%. I love the lime. The inspiration was from a beef tartar.
0:22:41 > 0:22:44I think that egg yolk works well, especially with the crispy batter.
0:22:44 > 0:22:47Are you happy with the balance of the dish?
0:22:47 > 0:22:50Batters can be pretty tasteless, it's just a texture,
0:22:50 > 0:22:53but, for me, that is a flavour, not a texture.
0:22:53 > 0:22:56What I do like about this is that he's taken monkfish,
0:22:56 > 0:23:00- a bland fish, and made it tasty by adding the spices to it.- Yeah.
0:23:00 > 0:23:05I do like the addition of the smoked duck. It's very inventive.
0:23:05 > 0:23:09Shall we lift the lid on the coliseum?
0:23:09 > 0:23:11See if it's worked...
0:23:11 > 0:23:14- And it has.- Look at that.- Pleased with that?- Yeah, I'm really pleased.
0:23:14 > 0:23:18Monkfish liver, you know, it's an acquired sort of taste.
0:23:18 > 0:23:19I think it's delicious.
0:23:20 > 0:23:23Are you happy with the balance of flavours? Not too powerful?
0:23:23 > 0:23:25You know that it's monkfish.
0:23:25 > 0:23:28I think the fishiness is character.
0:23:29 > 0:23:32Quite bitter overtones to it, hasn't it? So it's very fishy, very strong.
0:23:32 > 0:23:36It's not something I'd choose. I wouldn't order it on a menu. Definitely not.
0:23:36 > 0:23:40There's tartar of fish, raw dish, monkfish livers.
0:23:40 > 0:23:44- Do you think it's going to appeal to everybody there?- Um... Yeah,
0:23:44 > 0:23:47because I think if you just eat that and just enjoy it
0:23:47 > 0:23:48and then I think that people would
0:23:48 > 0:23:50realise, "Oh, I didn't know I liked that."
0:23:50 > 0:23:53You've got showmanship, there's theatre to it.
0:23:53 > 0:23:56When you do stuff like that, you've got to back it up with flavour
0:23:56 > 0:24:00- and I think he has done. - I think it's an excellent dish. The whole concept is very clever.
0:24:05 > 0:24:07Yeah, that was a tough one.
0:24:07 > 0:24:10Um, you know, a great course.
0:24:10 > 0:24:12I loved it, and I think it's tough
0:24:12 > 0:24:16because emotionally I feel so happy and strongly about that dish,
0:24:16 > 0:24:19but obviously Jason and Tom aren't going to give anything away
0:24:19 > 0:24:22or let me know what they really think of it.
0:24:22 > 0:24:26Tasting's over, the chefs can hang up their aprons,
0:24:26 > 0:24:29leaving Tom to take seafood notes from his fellow veteran
0:24:29 > 0:24:32before he can decide his scores.
0:24:32 > 0:24:35The scallop and the squid wrap around the fish,
0:24:35 > 0:24:37did it enhance the fish, did it help it?
0:24:37 > 0:24:40It's more of a presentation thing. It had no flavour whatsoever.
0:24:40 > 0:24:43I just think that if he holds back on the presentation a little bit
0:24:43 > 0:24:47and is a little bit more, you know, just calmer with it,
0:24:47 > 0:24:49I think it'll be a superb dish.
0:24:49 > 0:24:52You don't know what the judges are thinking.
0:24:52 > 0:24:54They might hate Paul and Nathan's dish, you know,
0:24:54 > 0:24:56and I'm just knocking myself down for no reason.
0:24:56 > 0:24:59Tell me what you think about Nathan's.
0:24:59 > 0:25:02It's not groundbreaking. Let's cut to the chase with that.
0:25:02 > 0:25:04But the sauce, it looked creamy, it looked heavy, it was light,
0:25:04 > 0:25:06it was fresh, it was zingy,
0:25:06 > 0:25:10and I just think that is Nathan Outlaw in a bowl.
0:25:10 > 0:25:13'My dish, I still think it's going to be highly scored'
0:25:13 > 0:25:14and I still believe in what I do.
0:25:14 > 0:25:16Thank you very much for your help today, Jason.
0:25:16 > 0:25:20- Well, I hope my palate's helped. - I'm sure it has.
0:25:21 > 0:25:24Tom gave Nathan a top score of eight yesterday,
0:25:24 > 0:25:27Simon and Paul both seven.
0:25:27 > 0:25:29Close scores with all to play for.
0:25:29 > 0:25:32- Pleased that one's over?- Yeah.
0:25:32 > 0:25:34OK. Let me just start off with Nathan.
0:25:34 > 0:25:37OK, your mackerel dish, I thought it was a beautiful piece of cooking.
0:25:37 > 0:25:41The natural fattiness of the belly and cured in that cucumber,
0:25:41 > 0:25:44I thought, was fantastic, worked very, very well.
0:25:44 > 0:25:48The mackerel roll itself, I thought it was going to be quite stodgy,
0:25:48 > 0:25:50but it wasn't, it was really light, really fluffy.
0:25:50 > 0:25:52I was really impressed with that.
0:25:52 > 0:25:57However, could it have done with an element more? Could the oyster have come through more?
0:25:57 > 0:26:00Could it have a poached oyster with it? One more thing?
0:26:01 > 0:26:04Simon, your swimming pool.
0:26:04 > 0:26:07I'll tell you what I really did love, I loved the sauce
0:26:07 > 0:26:12with the grapes and the spring onions that I tasted. It was absolutely fantastic.
0:26:12 > 0:26:17But I do think that maybe you pushed the dish too far.
0:26:17 > 0:26:19The scallop and the squid wrap,
0:26:19 > 0:26:23was there a reason for it, was there a point, or is it just for presentation?
0:26:23 > 0:26:27Lastly, I'm really surprised you didn't make your own lobster stock.
0:26:27 > 0:26:30Did you get lost in the visual of bubbles and the swimming pool
0:26:30 > 0:26:34rather than looking for the taste and textures of the fish?
0:26:35 > 0:26:38Paul.
0:26:38 > 0:26:39Your Monkfish, Two Showings...
0:26:39 > 0:26:43Visually, the dish, off the scale,
0:26:43 > 0:26:46loved it the moment it came up to pass, I thought, "Wow."
0:26:46 > 0:26:49I was worried about the clash of flavours but, like a trained athlete,
0:26:49 > 0:26:53it seems like you've practised and practised and got that right.
0:26:53 > 0:26:55I'll tell you what I really did love.
0:26:55 > 0:26:58I loved the way that you used the whole fish. Nose-to-tail eating.
0:26:58 > 0:27:02The monkfish liver itself was perhaps a little bitter.
0:27:03 > 0:27:05OK, guys, the scores.
0:27:06 > 0:27:08Nathan, for your mackerel dish...
0:27:11 > 0:27:13..I'm going to give you...
0:27:13 > 0:27:16- nine out of ten.- Thank you.
0:27:17 > 0:27:20Simon, for your swimming pool...
0:27:21 > 0:27:24..I'm going to give you...
0:27:24 > 0:27:27five out of ten.
0:27:27 > 0:27:31Paul, for your Monkfish, Two Showings, I'm going to give you...
0:27:33 > 0:27:35..eight out of ten.
0:27:35 > 0:27:39- Well done, guys. Simon, it's not all over.- No, no.- Head up, chief.
0:27:39 > 0:27:41Come back tomorrow, main courses.
0:27:41 > 0:27:44- Well done, guys.- Thank you.
0:27:44 > 0:27:48After day two, Nathan hangs onto his lead with an overall score of 17.
0:27:48 > 0:27:52Former champ Paul is keeping him on his toes with 15,
0:27:52 > 0:27:55and Simon brings up the rear with 12.
0:27:55 > 0:27:56I've got to claw some points back.
0:27:56 > 0:27:59- I didn't think I'd be clawing back as many as I am.- 'I'm out in front.
0:27:59 > 0:28:03'I didn't expect to be. Yeah, I knew my food was good,'
0:28:03 > 0:28:05but I know these guys are good, as well. So, yeah, it's fantastic.
0:28:05 > 0:28:09Get back tonight, get a good night's sleep, come in tomorrow,
0:28:09 > 0:28:12charged, buzzing, just go for it.
0:28:12 > 0:28:13Tomorrow, it's the main course,
0:28:13 > 0:28:16and fish enthusiast Nathan goes off-piste
0:28:16 > 0:28:19with an unusual combination.
0:28:19 > 0:28:22- Duck and monkfish go well together?- I think it works really well together.
0:28:22 > 0:28:26Monkfish and duck. It's a big risk, I think, it's a big risk.
0:28:26 > 0:28:30Did I just see the great Nathan Outlaw with a few shakes at the end, there?
0:28:30 > 0:28:34Hey, if I'm not shaking in front of you four, I'm not human, am I?
0:28:51 > 0:28:55Subtitles by Red Bee Media Ltd