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finally chop the shallots chop the shallots finely yes yes marco I'm only using half a shallot I'm not using a whole shellac not even that marco is chopping his shallots he's looking into my eyes nathaniel sherlock is finished yes not yet marco I'm looking at you very well , it just went through it so fish ready yes or no fennel prepared yes yes Mrs. Sherlock's chopped yes yes marco now mash your with garlic you have to move mate you're running late yes yes yes you haven't started with shallots however when I talk about crushed garlic, can you hear me?

Yes, it is crushed garlic. It should be the finest paste that simply disappears and dissolves into the concatenated mixture. Brush the garlic first by cutting into thin slices. Yes with Yes. Daniel. Yes. Marco Cecilia. Yes, Micah. Alright. breathe well, yeah, I'm just a couple steps behind. I can still keep my head on this. I have to get into second gear. I need to fight with a little salt to help break it up. Yes, sliced ​​very thinly, please. Look, do you want to go home? No, then watch me crush your garlic. Cut it too thin. A little crystalline salt and then grind it into a fine paste.

Yes, I look at my garlic. It's not like frames. It's not so doughy. trying to work it as hard as i can i reach for a generous amount of salt throw it on the garlic trying to turn it into a paste cecilia is on fire she has basically taken one step after another with marco nathaniel right behind her tail and khan no He's going to let a severed finger hold back anyone who goes down without a fight today. True, lemon to season. Lemon for seasoning, are we looking? Simply remove the wedge so no seeds fall onto your plate. micro cilantro micro cilantro why do we give it a baby so that when you put it on hot food it doesn't wilt, it's as simple as that ice bath in your refrigerator, micro cilantro in the water, taking a drink, yeah, right, black olives, yes, and what we do with them is simply cut the cheeks. of the black olive and then cut them finely yes, I have used two, it is not the largest fish.

Great job, I'm very impressed with Cecilia, she seems so focused. I'm very happy to keep my score today two. years ago I would never have been able to do this I had a snowboarding accident and I was paralyzed on the right side of my body I couldn't speak properly my whole

world

turned upside down I was a teacher and suddenly I couldn't I didn't do math, I couldn't read, it was a moment very difficult for me, but I fought a lot, went through rehabilitation and returned to the classroom as a teacher and mother. I need to show my children that if an opportunity arises, they take advantage of it.

If you struggle with it and that's exactly what I'm doing today, prepare your tomatoes for blanching. I'm a big Marco fan. I follow step by step, iron your tomatoes to peel them. Yes, yes, Margaret, I am very worried. Unfortunately, he needs the nurse to fix his cupped finger. He can't seem to catch a break. Come on, stay focused. He skipped the garlic paste. He skipped the olives and went straight to the tomatoes. I'm very worried about how. He's going to finish the rest of the cooking, oh God, he uses a smaller knife, for God's sake, a small knife, Gary, relax, relax, he's scaring me, his glove is halfway off.

He is using a huge chopping knife to cut out your heart, are you listening to me?, everything is fine. It's going bad today This is the last thing I need right now is boiling water Yes Marco Well that's what I like to hear I put my tomatoes in for 10 seconds If they need a little more time because they're not ripe, then give them a little more, nathaniel, i can see you making your tomatoes, yes, marco, well, getting those tomatoes is a hell of a lot easier than peeling the fish skin off your tomatoes, yes or no, then we cut them into quarters, yes, we cut them into quarters and remove the seeds yes yes yes two three tomatoes is enough tomatoes in a cloth to drain the water yes mark yes now we are going to make anchovies I am going to use four phillips cut them lengthwise I want these slices to be very thin I want my presentation to be as As close as possible to Marcos, who has Cassie ready?

What is a concave? Nathaniel. You know, I'm learning right now. Just show it, sir, yes please, yes, please, please, Marco is diced tomato, it's that simple. It sounds pretty fancy in French, but it's diced tomato, so yeah, Marco, thanks, you see, okay, yeah, so your concassie needs to be consistent so that it cooks constantly, salt the water for your crock and put the fennel, you have this khan, keep pushing, so it's time to cook the fish. pans on the stove a splash of oil so salt the fish and be generous when you sell fish, but the simple reason is because a lot of it will be washed in the pan, so what we're going to do now is caramelize our fish, yeah, Marco. yes, marco, yes, marco, ovens at 200. yes, okay, so when you have the heat in the pan with our fish, I immediately go over to pick up my boat and put it in the pan.

I want it to be perfect. I'm going to cook it exactly how Marco does. I'm going to follow it step by step because I want this fish to be perfect. Make the fish right. I'll have the dish fine. My fish is in the frying pan and now is my chance to catch up. I just need to finish this olive and garlic preparation and then move on to my tomatoes. You're just one step behind. Do it well. Are you caramelizing your fish? Yes or no. Good fish in the oven. I feel like it's exactly the same size as the macros. which means I can cook the fish for the same amount of time and then it should be perfect as I hope, good job, well done looking at my fish, it's missing color, I don't think I have enough heat in my pan, but if not I have I won't put it in the oven now there's no way it'll cook in time I have to sacrifice caramelization for cooking time the shilot's fingers are meant to burn come on push it keep the energy level up how are you doing? thyme, garlic and shallots in your pan yes, season your tomatoes season your tomatoes yes marco, do you have your plate to season? yeah, marco con, bring your plate oh my god, I should stop shaking, okay, how's your fish? checking his fish.

How was your first night? Is it cooked? Nathaniel just put the fish on him. Back in the oven and I'm really worried about him. His piece is much smaller than Marco's, meaning it takes less time to cook. The longer it sits in the oven, the more chance it has of overcooking. Point with your fish. I review it. My fish feels like it was done when it was in the oven. When it was in the oven, I can hear people telling me to leave it in the oven, but I don't want to overcook it. The fish is the hero of this dish if I don't make it.

Don't nail it, I'm going home, simple as that, I'm going to take that big risk and leave it out, how's it going? Heat your plate, heat your plate, serve your fish, heat your plate, heat your plate heat your plate a little bit of olive oil on the plate come on guys how are we doing good marker good job celia keep up the good work cecilia small frying pan with a little bit of oil for your fennel crocs yes marco yes marco come on come on Come on, they're putting pressure on Nate, good job Cecilia, you're on it, how are we doing it?

Good marker. Now it's reaching the crescendo when it all comes together. Yes, yes, yes, yes, so let's organize our fennel and arrange it accordingly, if you want. to see this you want to see marco fix this this is crucial this is going home marco starts fighting and it's a well-oiled machine well, it's beautiful the way he plays that fennel it's just unreal i've never seen him play for lighting before, Come on, come on, come on, fingers are burning. Marco finished plating his fennel. I can't get it to line up like he did, but I'll have to because time is running out.

I'm crossing the anchovies yeah buddy, you gotta get anchovies in the stuff, come on, come on, my fish is on the plate, my fennel is on the plate, I'm this close, I know I'm almost there, I just need to finish it, then the province the tomato in the middle yes if we go nathaniel you can do this by doing it very well cecilia a little volleyball treat it like a salad keep it up keep it up a little crystal salt season it well that's good that's good some black olives olives in the tomato yes , and then, to finish with a little lemon, you have ten seconds.

I clearly remember this dish from my mother's amazing dinners. Steamed blue crab with black beans and chili. A wonderful Cantonese style dish if this was a dish I had made once. before it would be very easy to keep up with Kylie, but today there is definitely a challenge: keep up with Kylie, keep up, so this is definitely a day for multitasking and it is a day for speed, Kylie, your little ones kitchen troops are ready to go. yeah on your own time show us how it's done so what we need to do first is put our steamer on the stove on high heat because we want the water to be boiling otherwise you'll end up stewing your crab kali and start the first.

What I notice is don't look, listen, she has a big screen TV above her, but as soon as I look up at that, I'll get lost in what's happening on my bench, so I'll keep my eyes down. and just listen to what she says and then we're going to cut each half into another half so you have four pieces of crab. I've cooked Chinese food before, but I've never cooked crab, so it's very new to me. Hopefully I'll get it right, everyone's watching Andy, I saw you take a deep breath, then there are two parts to this recipe we're steaming and the other part is creating a stir fry, so let's peel some ginger, that's it. going so fast now that puts extra pressure on me and I know a mistake and I'm trying to catch up and that's not a good position to be in so half a red onion only half of it was carly half a red onion yeah fine finely chopped I'm pretty sure that I'm going to keep up with Kylie, basically, knife stroke after knife stroke.

I'm leaning into this and the next goal for me is finals week. Julia. How are you? Surely yes, fine. A little worried about Ben. Just

keeping

up with Kylie, okay, let's trim these four shallots, just trim the end that I've formed behind her, so I need to cut some corners to try to get back to where she is. Alright guys, we're halfway there. salt for the second time and let's start the stir-fry and when we start the stir-fry we're going to put the crab in the steamer boiling all the crab all the crab ben how are you doing?

Are you falling behind? Are you

keeping

up? I'm going okay, okay, what about Georgia? You would be at home with yourself. Oh yeah, you're too fast for me. Oh no, I don't think so. I think the pressure is on me today. but this is your style of cooking you should be able to do this with your eyes closed the pressure is on everyone's expectation will be that audra does it today she does it today and i can see the finish line and i'm so determined to get through all these eliminations and make it to the final week.

Remember that at the end of the dish we are going to look for the balance of the particular flavor. I don't want these crabs to be too salty because the salty black. Beans are extremely salty, are you traveling? Betty, hey, good friend, stirring constantly. We don't want the salty black beans to stick together because they will be bitter, so you have to constantly stir them without knowing what their flavors taste like. I hope the sauce and the balance of the sauce is right, make sure you taste your dishes to know what you are dealing with here half a teaspoon of sesame oil the important thing will be to balance the sauce because that is where our taste buds and our palates come in at play, you sure can't tell us what it means to taste, like we have a taste for ourselves, okay, you should have a beautiful thick sauce in there and what you have is this beautiful vibrant green from the shallots, bright red. of the red pepper crabs, make sure they are drained right into the wok, so we're going to give it a really good shake without spilling it, let's put our blistered chilis in right now, okay, now we're going to put it on a plate, let's keep the lids on for the top. okay, put each of the legs in a nice big pile, but not too high so it doesn't fall over, now pour the sauce on top, use one of the lids as a kind of shovel, if you like a spoon like that and pour all that. beautiful sauce right on top as soon as it's done, which is in 10 seconds, you guys should finish well, so let's put the lids on the top right, that's it, the last five seconds.

Kylie is almost done three two one, that's it, good job, right? marinate in a large bowl, come on guys, this challenge is so intense, gordon is really testing you. He finely chops the chervil, basil and cilantro. It is not only fast but also has many technical elements. The long-lasting fragrance combines very well with that marlon. I am so. happy michelle is stuck I love the fact that you have one hand, everyone does very well a good splash of fresh lemon juice in your mouth a beautiful spoonful of mousse mix the mousse with the mountain for the raviolo filling we have what to add Add the sea trout mousse with the chopped sea glue and mix it untiltrying to get the risotto out from under the gelatin so it looks nice. and it's pretty like yours, it's not easy to peel off while I add my white wine gelatin to the plate.

I split the circle in half and it's really thin so it's kind of broken and I'm just trying to do this puzzle. of white wine gelatin you have to be up to speed now keep in mind that we have a few seconds before this dish is ready take the radish carefully, this is a little delicate and then turn it over the gelatin. I have paper thin radishes and I turn them over and I miss a lot because I cut my radish a little too thick as soon as I turn it over all the little petals just fall apart guys it's all your gel is ready it's not okay, guys. just sprinkle a few caraway seeds and then half a dozen coriander seeds.

Okay, you've got some microtarragon too. Finish the plate with what I'm looking at.histones, I think mine actually looks quite similar to hers, so this is all going pretty well, okay guys, ready for the final step of the ice cream, so I'm going to prepare my Wavy beet ice cream. Now you will have 30 seconds to do it. before the tasting oh, we won't do it now you're looking for some kind of egg-shaped ice cream scoop oh, I forgot one thing, one thing, guys, I've forgotten the secret weapon, don't forget the chocolate heston, okay, that is. I did ten nine eight seven six five four three two one that's all it was very stressful oh my gosh I never thought I'd pick it up you know it was all over the place halfway through that cork in um yeah I'm surprised I actually answered something and I have everything on my plate, which is really cool.

I used all my truffles before realizing that I had already cut up all my truffles to use as part of the chicken mousse. Matthew, yes, Marco, have you run out? truffle yes, marco, that wasn't very smart of you, wasn't it particularly Marco? I'm really worried now because if I don't have truffle to put in there, then my sauce won't taste the same as Marco's, you know? I already made a mistake with the lamb. I'm in real trouble. Matthew, get more truffle. Matthew. Yes. Marco. Come on. Fortunately, I have a little bit of this truffle left, but it is mixed with the tongue and ham.

I think if I can select some of that, maybe I can save this font. My biggest concern is that this is going to cost me time and Marco is rushing ahead. I've turned my lamb, yes, mark, yes, mark and I'm sorry, check it out, so they should take it. you cut them to the right size about 12 minutes my double lamb chop is about the same size as the marco. I'm happy with how it feels, so I turn it over, but I'm worried this shit is going to explode at any moment. Right now it's like a ticking time bomb and it's making me so anxious that I'm really worried.

I only have one lamb chop and it will take me less time to cook than the others. I can't use Marco as a guide for this. I have to follow my own instinct, you lit your lamp, yeah, marco, if this lamb chop isn't perfectly cooked, you know, I'm going to be eliminated, reynolds, billy matthew, with the leaks, with the garters, yeah, marco, and we are. Speaking of pencil leaks, not baguette leaks, what's your water bill? It is boiling? Let's put a little more and with your baguette dripping in a small frying pan with a little butter.

May I need to push it? It's getting Now in the cooking stage I have to trust my instincts with some of these steps. I haven't seen how much butter is put. I know you know that finishing a sauce with lots of butter is usually a good thing. I just have to trust myself, Matthew will regulate your temperature, so if you can put that pan on a higher heat, this one will be quicker, thanks, so take out the leeks, just remove the alkaline marker yes and then cut it at the angle that you want. without looking you see me billy yeah bookmark well i'm glad you were watching reynolds look at those links you're following your copies but you also have to think about what's going on here how the dish is being put together in your head, what is it?

It's going to taste like when you should season a pan this size on the heat check your chops how's the crease on a good marker? Are you ready? Aren't they ready? I think it's ready, so continue with your thoughts guys, you have to make a decision about the lamb chop yourself, yes they are all different sizes so check them out, how are you doing? Okay, Marco. I've been so focused on this side dish that I've completely forgotten about the lamb. Now I'm very worried that it may be overcooked. your frying pan, some clarified butter, yes, marker, check your lamb chop, reynolds, feel it, how is it cooked?

Oh yeah, my chop isn't ready yet, so I have to keep a close eye on it, otherwise I'm going to risk overcooking it now. I have entered the last furlock heat your plate yes heat your plate hot food hot plate yes let's go a little cream on your baguette leeks not too much two tablespoons of cream add your mushrooms to the pan the mushrooms add the asparagus to the pan are You are watching okay, add your color to the pan, roll the chop while I'm caramelizing my lamb. I want to give it a nice color, but it's a fine line because too much heat could overcook the lamb and leeks.

I'm panicking. At the moment my chop has been in the steamer a little longer than the others because it took me a while to put it in but now I know that it has to be caramelized and I'm afraid that it will overcook but if I don't do it, put that color on it, it won't look or taste like frames. it could be a big disaster add the truffle juice to the pan with the chop yes yes good add your truffle a little truffle a little butter remember you are creating a little emulsion or sauce in that pan, dishes, follow the marker, you must follow it now your cream leaks in the middle yes this is a crucial part the brushing come on quickly reynolds reynold come on and your asparagus double the leaks right? looking you're looking yes, marco bend your leaks means you have to burn your fingers burn your fingers yes watching marco play and then looking at billy she's right behind him I'm very impressed with how well he's done catching up considering how far back it was at the beginning add your lamp come on guys come on this plate is coming together really fast and it looks amazing except for the fact that I have a giant bone that is so big it's hanging off the side of the plate come on dressed stress stress dress dress come on I'm almost done plating but the butter from my leaks has leaked out and is ruining the presentation I need to plate again what are you doing? what is it about doing? starting over is going to cost It's time for me, oh god no, oh no, but if I play it as is, I'm definitely in the bottom two, add your mushrooms, I bet Marco is almost done, it'll be over in a second, you need to do it, you have to do it. put everything on the plate get all the items yes yes yes yes yes yes yes yes yes yes I can't believe Matthew is replacing the plate it's a big risk add your truffle some of your juice the challenge ends when Marco finishes brushing and looks like he's seconds away matthew could end up with nothing on his plate, come on, let's go to you, that's your truffle, a little bit of your juice, it'll be over in a second, you gotta do it, you gotta have everything on your plate , get everything. the elements come after you get to the plate finish with parsley come on bailey keep pushing guys come on you can do it as fast as you can matthew just put it on the plate matthew reynolds billy come on let's go vegetables around matthew vegetables around good friend that's it and then have that sauce , pour the sauce, take off the sauce, I'm done, come on, come on, man, come on, come on, come on, come on, sauce, sauce dressing, dress it up, dress it up, dress it up, dress it up ten nine eight seven six five four three two seven five well done