Who Nailed the Salmon Coulibiac? | MasterChef Canada | MasterChef World

take notes coming for you next it's double  handed speed baby speed I have everything   that food I chose to do this so I can't  come out in the bottom because otherwise   I look like a fool it's hard work baby I  seen Eugene he is taking much more time   chopping up his mushrooms for a nice  even consistent fine dice those look   nice Eugene thank you it's all about position  it's awesome keep it going it's got to be one   of the fanciest things that I cooked every  single layer is distinct and all the flavors   marry together to make this dish what it is  they'll be like precision involved in this [Music] the length of cook on the overall  dish can change if you have two thicker   layer of the various garnishes or two  thin layer I'm feeling good I got this   it's already ready to go I need to get this  in the oven pretty mall right now [Music] michael b is in a lot of trouble  first of all okay he's the latest   to roll his pastry that is gonna go in  the oven really late it's not gonna cook   [Music] one of the key steps is giving that  pastry crust a really good egg wash without   a touch of cream beaten into it so it  has a wonderful nice rich shiny crust your prayers everyone your salmon  should be in the oven by now   look uh Michael these hands they really shake  the clock is getting to be a little bit he's   running out of time right now I'm working  slower than it should be right now come on   they got to get in that of it it has to go in  right now this isn't the same [Music] come on   Mike come on Mike the pressure it's it's  hot it's important to keep an eye on your   coulibiac in the oven in order to ensure a good  golden even cook it is anyone's game right now [Applause] [Music] Wow [Music] it's now time to try your salmon [ __ ] BX are you  feeling about things feeling great no regrets at   virtually volunteering to be in this pressure  test absolutely not one more chance for me to   present food to the three of you happy with the  outcome yeah I'm very happy with the outcome not   only do I want to see perfectly cooked salmon  but I want to see six distinctive layers do you   think you've been able to achieve that I think so  sure you ready to take a look what do you think   awesome I like it awesome is not  the word that I would probably use I would have liked the pastry  just more heightened wrapped   around that sound so there's less  of a space between whether salmon   ends and the face tree starts and did you  season every layer Michael I did [Music] you know it's not perfect that's for  sure pastry a tad undercooked salmon   just a little over not forgive this a lot  of thought thank you Michael thanks chef hey Jan how's it look for you I think it  looks beautiful I'm very proud of that to   me it looked kind of great because I can take  of all the ones I've seen this one is gotta   be the closest thank you so when they cut into  this what am I gonna see perfection perfection I see those layers very nice [Music] well it's in my mind I think you love it you  know that oh yeah that's right I've no doubt   this tastes fantastic thank you okay so everything  combined together you got all the distinctive   paper this is something that your husband will  love to taste right absolutely do you want him   to taste it oh he will be when do you want him  to taste it when I win this I like that thank you this is it I'm worried about what  its gonna look like inside Michael   v the chef Claudio your pastry feels very thick that fish you perfectly cooked  the salmon you weren't even able   to look at the salmon it was wrapped and  encased in this puff pastry and you still   nailed it that's a huge achievement and  very tricky to do but how does it taste Oh salt do you not season your  fish they didn't season the fish   [Music] what's happen here boy it's supposed  to be chopped parsley that's a whole leaf   with parsley yes it is that's the mistake  that I have throwing up - it's not chomped   enough it's not chopped at all what happened  missteps I hope you live to see another day   in this kitchen thanks chef Eugene's the  moment of truth slice it very very slow I would say it's not too bad I can see all the  different components so that salmon actually   looks nice Thank You chef did you see it I  forgot to season it when I was layering so   I did season it on top of the egg yolk salmon  it's nicely cooked but it's not seasoned the   taste is there the pastry slightly hard and  that's because we probably over rolled it over   handle it I know you tried to add extra salt to  the egg yolk but unfortunately just what's enough [Music] that was a very tough challenge there were a  wide range of errors there are home cooks that   were flying through preparation production  possibly making compromises the decision is   based on who replicated that dish the closest  this could come down to simple seasoning this   pressure test pitted some of the strongest home  cooks in this kitchen against one another you   were all so confident but in every instance  that confidence was misplaced except for one Jan your dish was perfect thank  you and your attention to detail   one today please take off your apron and  head up to the gallery this is the best   feeling ever I know I have earned  my spot here now way to go girls

Channel: MasterChef World

Views: 16,666,083

Keywords: Alvin Leung, Claudio Aprile, Culinary Precision, Michael Bonacini, Pressure Test, Salmon Coulibiac, cooking show, masterchef, masterchef canada, masterchef canada season, masterchef world

Id: flX5Jzoqtvc

Length: 9min 36sec (576 seconds)

Published: Sun Nov 24 2019