MasterChef contestant Charlie Walter blows the judges away with his Cornish inspired dish
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00:00 I've been frightened I fell out.
00:04 Don't spill any more, you're going to run out of sauce.
00:07 Cooking for a place in the semi-finals,
00:12 Charlie's dish is Cornish steamed turbot
00:15 served with a roasted potato topped with anchovy butter,
00:19 honey pickled fennel and caviar,
00:21 asparagus cooked in a seaweed butter emulsion,
00:25 and a Cornish clotted cream and champagne sauce,
00:29 split with dill oil.
00:31 Wow, Charlie, beautiful presentation.
00:34 That turbot, beautifully steamed, just falls apart.
00:47 The roasted potato with that fennel is delightful
00:51 and then lovely caviar over the top.
00:54 The sauce, you've got so much of the sparkling wine in there,
00:57 it's got the sharpness running through it,
00:59 rich with the clotted cream.
01:01 I think you've done Cornwall proud.
01:03 Thank you, Chef.
01:05 That asparagus is absolutely delightful
01:07 because you've got seaweed coating it,
01:09 so it's giving it a natural saltiness.
01:11 I love this fennel that's pickled and sweet, I really like that.
01:15 That is a delightful dish.
01:17 That fish cookery is sublime.
01:21 Absolutely delicious.
01:24 Beautifully cooked potato, the sauce is absolutely sensational.
01:28 Last meal? Yeah, I think I'd join you for that.
01:31 Delicious.
01:33 I put a lot of love into this dish and it's just home for me.
01:41 And for them to say I did Cornwall proud is...
01:46 Yeah, that's something.
01:48 Half here? Yeah.
01:50 Come on, let's go pass that.
01:52 (gentle music)