Fishin’ Around

This week on ‘Chef Race: U.K. vs. U.S.,’ the teams head to Luna Pier, Michigan where host Claire Robinson and judge Richard Corrigan announces that one of Team U.K.’s chefs will head over to the Team U.S. side for a fishing challenge on Lake Erie. The Americans choose Mark because they know he has good fishing skills, and won’t try to sabotage them, like they think Johnnie may try to do.

Team U.S. on Lake Eerie

Once the teams catch their fish, they’re off to cook their dishes for some local yachtsmen, and the judges, who want one raw, one steamed, and one fried fish dish for the checkpoint challenge. Team U.K. manages a win, in part to Johnnie’s poached fish. But Team U.S. gets props for Stan’s Ceviche and Mark’s Walleye Brandade, which made this win rather controversial. Team U.K. is awarded with 116 pounds of yellow perch to cook with.

Team U.K. chef Mark’s Walleye Brandade

INGREDIENTS:

  • 3 fillets of Walleye
  • 150mls of whole milk
  • 150mls of water
  • 1 bay leaf
  • 1/2 onion
  • 1 sprig of thyme
  • Salt and pepper
  • 1 clove of garlic, peeled and left whole Good olive oil.
  • 2 slices of fresh white bread

METHOD:

Poach the fish in the milky broth until just cooked, 7-8 minutes depending on the thickness of the fillet. Pick the fillets from the skin while warm and make sure there are no bones, place in a food processor. Strain the milk, add the garlic clove to the picked fish, retain some of the milk. Remove the crusts from the bread and tear the soft middle part into the fish. Blitz or pulse this mixture while slowly adding a thin stream of olive oil, until a light “paste” is formed. Check the seasoning with salt and pepper. Blitz a little further, add a little of the milk to make a smooth mousse. Serve on toasted baguette with some freshly chopped parsley, a squeeze of lemon and a drizzle of good olive oil.

Team U.S. Stan’s Ceviche Dish

Once the Checkpoint Challenge is completed, the teams head to the Detroit’s Eastern Market to set up their food stations and sell their fish dishes.

Cody at the Great Eastern Market in Detroit

Team U.S. squeaks out ahead with total earnings of $1,398.80 to Team U.K.’s $1,100. Which means Team U.K.’s three chefs have to cook-off in a double elimination round making a souffle and accompanying dessert at the Rattlesnake Club. And even though Johnnie claims that souffle’s is one of his weakest desserts, he comes out ahead with a chocolate souffle and a bacon and eggs dessert. Sadly, that means the two girls remaining in the competition have to say goodbye.

Watch Rebecca’s Exit Interview

 

 

 

Watch Caroline’s Exit Interview

 

Watch what Claire and Richard had to say about the Detroit Farmer’s Market

Visiting Detroit soon? Check out these good eats, no matter what your budget:

$$   Red Fox

$$   El Guapo

$$$ Roast