This Fillet Sucks! | MasterChef Canada | MasterChef World

what do you think about the filet it sucks took the words out of my mouth because I think you got more fish on the carcass than you have on the plate well on a more positive note the brown color of that DOA soul is about as perfect as I think you can get Soul m a classic French dish and one of my favorites a delicate filet of dool dredged in flour and sauteed in a brown butter sauce with parsley and lemon when I see the fish I slowly die inside I've never filleted a fish in my entire life I have no experience cooking French cuisine but I'll give it a try just don't cut yourself preparing a Flawless Soul manere requires Lightning Fast reflexes and a deaft touch it is an unnerving culinary ballet at the best of times and you'll be doing it with two Rivals breathing down your neck for this challenge you'll only have 8 minutes this is going to be the hardest and quickest 8 minutes of my entire life wow I can't get the kids into the van in 8 minutes I can't feed the chickens in 8 minutes I just don't know how I'm going to fle a fish that I've never seen before in 8 minutes I don't even know what to say it's 8 minutes if the first one was difficult this one is impossible everything you'll need is at your station including expertly crafted pno kitchen wear after we examine and taste your soul manere one of you will have to leave the Master Chef Canada kitchen for the last time this whole business is quite foreign to me I don't even know where the meat is in this thing I just hope that doesn't send me home are you ready to use your fting knife to save your skin yes chef then look sharp because your time starts now go go go go go come on guys come on get in there come on go go go we only have 8 minutes to fill a pan fry and present the perfect Minier style fillet of a gorgeous so here you have to use a flexible filling knife go down the back spine of that fish work around the neck down along the fins and then slowly peel that white gold gous fish off the back of its bone can't get it out it has to be impeccable and there is no time to mess up it's not working for me this fish is so delicate I have to get out two equally portion flae and I just try to carve out this FLH come on you fish Doo is my favorite fish so I want to get every single Morel of fresh I don't want any of it back to the skin or the bones I've never really fed fish I tried it once 3 years ago and I absolutely mangled a rainbow trout I try to stay as close to the body as possible but I notice I'm leaving flesh behind I can feel the filet just coming off the bone it's working perfectly Ton's a threat for sure he's been in cooking for so long he knows his stuff I think he's done this a few times before never fet a fish in my own life never the last time I went fishing with my grandson we cut a throat and we had to throw it back because we didn't know how to fet it for this challenge it's happening good job Tony yeah baby yeah I can't get the skin off it oh Jenny's doing the skin the wrong way that's so much harder it's got bones in it I can't I get two fillets out but I can't get the skin off I'm trying when I go to rip the skin off the whole white flesh rips in half I can't go go go don't give up just get going it's painful to look at Jenny that fish is being absolutely mutilated I ruined my fet now I have to try to get another filet out I don't care what it looks like at this point as long as there's two fillets on that plate it's going to be small but I'm not giving up yeah dude come on come on come on keep going keep four minutes you're halfway through this challenge challenge for mines Jenny seems to be slightly behind Tony and roene is just trailing Jenny these filets are pretty heinous but I need to take my time because I can make it even worse oh baby okay come on I'm most nervous about Tony he is making a really really good Soul so I'm thinking I need to beat Jenny keep going keep going 3 minutes only three more minutes left get that fish in the pan so Tony's got a fish in the pan Jenny's got her fish on the pan and roene I think is just putting it right now I have zero experience cooking fish but I've read a lot about it I usually spend 2 hours a day studying food so I'm hoping I can make a munere the munere is a French technique it's brown butter parsley and lemon just three ingredients very simple but I just need to get the cook correct where is my fet [Music] Jenny's actually like cooking it properly I put the butter in the pan early because I want it to be brown before I put the fish in and only a little bit if you put too much the fish will be pale rein got too much butter it's not hot enough yeah fish are in the pan butter is blonde come on Brown if the butter is not hot enough it won't Brown you want that butter to turn a nut brown color which brings out a beautiful nutty flavor if I don't Brown my butter it's not really Moon a it's just a sole with butter on it oh crap I made a mistake put the lemon in the pan you know when you put the lemon into the pan the heat goes down so now I'm worried one minute in 1 minute time I want that fish ready in one [Music] minute 1 minute I'm a little bit anxious because I need to get the fish browned a little bit it needs maybe one more minute I don't have another minute I need to leave it in there for as long as I can the butter is not Browning and I can't do anything about it 10 9 8 8 7 6 5 4 3 2 1 hands up good job you guys dude wow eight minutes good fight guys Rene knife skills huh yep a little lacking when it comes to filing fish and you can see where you struggled trying to get your knife to really carve up against that bone one filet is not too bad this other filet is a lot more damage done to removing it and the Purley is left whole as opposed to chopped it's quite pale but I can tell you one thing let cook perfectly maybe it taste better than it looks that's the dream [Music] Chef nicely seasoned well cooked I can taste a little bit of that white pepper in the background and you got just enough of that lemon juice to cut through that butter it's just the blondness and The Butchery work could cost you thank you roene thank you chefs hi Jenny hi what is think about the filet it sucks took the words out of my mouth because I think you got more fish on the carcass than you have on the plate well on a more positive note the brown color of that DOA is about as perfect as I think you can get and you see the opaqueness right here yep that's a good thing oh good unfortunately both filet was so different and you can see that overcooked that's overcooked yeah you got good flavors there but the presentation looks very Scrappy this is a knif fight and that filing May cost you thank you Chef Tony you did a good job you almost took all of the flesh off the very small amount is left are you sure you haven't done this before no you got two pieces that's almost the same size very good thickness very nice job thank you I think I put the uh lemon a little bit too early I think you did yeah the color is a little on the light side a couple of Shades Darker would have been right on point this one is glistening this fish is cooked nicely there's one misstep in the flavor profile needs a little more sauce to coat that fish The Butchery though is really where you shine thank you okay thank you thank you my grandson would be just so impressed with my skills maybe they want to go fishing again they did a good job but there was no dish that was complete I'm really hoping that what I put out there is enough you never know in this competition some of them did an amazing job butchering their fish but failed on the flavor others succeeded with the flavor but failed with The Butchery was too close to call I'm really freaking out this feels like deja vu right now I think I'm going home in this round there was no shortage of pressure tension and struggle the only thing lacking was more time but we did see a great deal of good [Music] effort Tony your soul manere was The Catch of the Day thank you thank you yeah baby this proves that I can be more than just a great Italian cook roene and Jenny one of you nailed the cook on your soul and one of you nailed your flavors perfectly but at the end of the day this is a knife fight roene your filet was [Music] Superior I am so relieved if I didn't take my time i' could be going home right now [Music] [Music]

Channel: MasterChef World

Views: 26,992

Keywords: #masterchef, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef canada, masterchef full episodes, alvin leung, michael bonacini, masterchef canada season 6, masterchef canada season 6 episode 7, claudio aprile, cooking, masterchef challenge, masterchef pressure test, dover sole, dover sole recipe, fish

Id: vG2_LIhsyWk

Length: 11min 30sec (690 seconds)

Published: Mon May 27 2024