Chefs must transform a live sea urchin into a high-end dish, turning a dangerous delicacy into a fine-dining plate under intense time pressure.
#MasterChefUSA #SeaUrchin #FineDining #CulinaryChallenge #GourmetFood #KitchenHeat #ChefBattle #FoodCompetition #CineWorldHubFX #SeafoodSpecial
#MasterChefUSA #SeaUrchin #FineDining #CulinaryChallenge #GourmetFood #KitchenHeat #ChefBattle #FoodCompetition #CineWorldHubFX #SeafoodSpecial
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00:00Last time on MasterChef, Becky, well done.
00:04Becky took control of the elimination challenge
00:07and turned the MasterChef kitchen upside down.
00:10Look at the mess.
00:12With explosive results.
00:14Ah!
00:16Have a little respect.
00:18That is a disaster.
00:20See this?
00:24In the end, Mike was eliminated.
00:27Your time is done in MasterChef.
00:28But in a shocking turn of events,
00:30there was a double elimination.
00:32What?
00:33As Tanya became the second casualty.
00:35Your time is done.
00:38Tonight, a menacing sea urchin takes center stage.
00:42Oh, .
00:43The catch of the day sends a tidal wave
00:45through the MasterChef kitchen.
00:47It's MasterChef, not Master Bait.
00:50Everyone can go home as far as I'm concerned.
00:52And one more MasterChef hopeful sinks.
00:55I hope that fish doesn't take you down today.
00:59I hope that fish doesn't take you down today.
01:11Being in top nine, I really can't believe
01:14that I'm in this position right now.
01:16Welcome, welcome, welcome.
01:17The competition is so tight right now.
01:21But I totally belong here.
01:24It's time for another mystery box challenge.
01:28As with all mystery boxes, we will be watching
01:34your every move and tasting your dishes as you cook.
01:39We will select three dishes to taste,
01:41and the person with the best dish will get
01:44a monumental advantage in the next challenge.
01:48Whoever wins the mystery box gets the sickest advantage.
01:52It's always like, oh, you can cook with chocolate,
01:56and they'll have to cook with .
01:58OK, on the count of three, you'll lift your boxes.
02:03One, two, gently, three.
02:15Wow.
02:16Oh, my god.
02:17Whoa.
02:18Oh, my god.
02:22I start hearing, like, clicking noises.
02:24Christine, do not start feeling your box.
02:26OK.
02:27I'm mesmerized.
02:32Look at you moving around there.
02:35It looks beautiful.
02:36Kind of represents just me in this moment right now.
02:40Right in front of you, you have the most amazing sea urchin.
02:46You've got to be very careful breaking this thing down.
02:49Some of those spines are poisonous.
02:52So all of you, come down here, and I'll show you how to do it.
02:57Let's go.
02:58I'm like, thank god.
03:00I came here to win, not to die from a sea urchin.
03:02First and foremost, important, like any ingredient,
03:04trust me, you've got to get comfortable with it.
03:06Do not get intimidated by it.
03:08In every sea urchin, there's five beautiful bright orange,
03:12we call them tongues, of coral.
03:14That is the sea urchin, uni.
03:17You can actually eat it raw from the shell.
03:20Now, this is the most humane way of dispatching the uni.
03:25We're going to nip the top.
03:28Basically, what we're doing is just
03:29cutting a nice, smooth, round hole.
03:34Watching Chef Ramsay work is just zen-like.
03:37His method is just perfect.
03:39Now, take that out very carefully.
03:43Christine, just give me your finger, please, darling.
03:46OK.
03:47First of all, just the size of the hole.
03:49OK.
03:50And then the coral is just on there now.
03:52OK.
03:53There it is there.
03:54From there, the spoon underneath.
03:56Once the coral is exposed, the oxygen decomposes.
03:59So when you take them out, you're going to have to really
04:02get ready to use them.
04:04The flavor is extraordinary.
04:06Creamy, incredibly salted.
04:09So use your imagination.
04:11In the demonstration, Chef Ramsay made it look super easy.
04:15And I'm thinking to myself, yeah, mine's not going
04:18to look that way at all.
04:20Since sea urchin is the only ingredient in the mystery box,
04:24we're giving you a limited pantry of other ingredients
04:28to complement that amazing sea urchin.
04:31You've all got 60 minutes to make one stunning sea urchin dish.
04:38Are you ready?
04:39Yes, Chef.
04:40Your time starts now.
04:45The winner of this challenge is being decided right now
04:52by choosing the right ingredients, the right pairing,
04:55and the right way to showcase the oven.
04:56Sure.
04:57But we've got to understand the strength of the creaminess,
04:59the saltiness, and what a sea urchin can do to a dish.
05:02What would you do with it?
05:07I would do the most amazing fresh pasta
05:09and do a roasted lobster.
05:10Half the sea urchin running through the pasta
05:12and the other half in the sauce.
05:13Nice.
05:14I might just do a couple simple marinated vegetables.
05:16Take a scallop, sear it, slice it,
05:18and then froth up some of the uni just over the top.
05:21Here?
05:22Yeah.
05:28Today I'm making a pasta with creamy uni sauce,
05:31and I'm going to put some uni filets on top.
05:33But I think it's pretty early to be working with the urchin.
05:36David is more of a pork and beef kind of guy.
05:38I don't think he's going to do well today at all.
05:43All right, Tali, how are you feeling?
05:44Good, Chef.
05:45I'm making a uni shooter.
05:46I'm going to.
05:47An uni shooter?
05:48Yeah.
05:49Why?
05:50This looks so pretty.
05:51And I'm going to put a little bit of tequila in there.
05:53You're one brave man.
05:54You know that?
05:55I know.
05:56Good luck.
06:01I have my uni out.
06:03It's in here, looking creamy with some butter.
06:06And make this baby into risotto.
06:08Mm, I'm feeling pretty good.
06:14Oh, .
06:15Oh.
06:16Just coming up to 20 minutes to go.
06:19What?
06:20I'm just going to do this real fast, ma'am.
06:22Forgive me.
06:23Oh my god, dude.
06:24I hope that's not your brain.
06:26Look, Frank is using gloves.
06:28Becky's going in.
06:29No gloves.
06:30You know, the balls of her.
06:31Bareback.
06:32She's got a lot of confidence.
06:33She's cooking with a lot of confidence.
06:34Love the idea of Stacy.
06:36She's doing a California roll.
06:37That's bold, isn't it?
06:38Yeah.
06:39Felix risotto.
06:40It's almost like a little mix of Japan via Italy.
06:43Very complicated.
06:44Thinking about a chef in a restaurant would be taking a big risk
06:47putting a dish like that together.
06:48Let's see if she can do it.
06:49That's so good.
06:50OK, guys.
06:51Just over 10 minutes left.
06:53Christine.
06:54Hi, Chef.
06:55Who's going to be in the bottom three with a sea urchin tonight?
07:00Uh, I think Monty will be.
07:02Thanks, Christine.
07:03So, Becky, you've been in the top three more than anyone else.
07:06You're on everyone's hit list as being the number one they need to take out.
07:11Who would you love to see go down?
07:13I want to see Monty go home next.
07:15I question her as a master chef.
07:18I mean, she's a pretty good chef.
07:20Like recipe user and stuff.
07:21But I think that she is a shtick that has lasted her quite a while.
07:23Wow.
07:24That's what I think.
07:25OK.
07:26Screw people that think I'm going to be in the bottom.
07:27I'm going to win this .
07:28This isn't who's the best home cook that cooks on a budget.
07:29It's who wants to be a master chef.
07:30You know what?
07:31People look at me like I'm going to struggle with everything.
07:32And anyone who does think I'm a fluke can kiss my Puerto Rican ass.
07:33Just under two minutes to go, guys.
07:34Start plating, please.
07:35Tonight's mystery box challenge contains the food.
07:36A master chef first, sea urchin.
07:37Forgive me.
07:38Oh, my God, dude.
07:39I hope that's not your brain.
07:40As always, the home cook with the winning dish will take control of the competition.
07:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
07:48Oh, my God.
07:49That's not my fucking ass.
07:50That's not my fucking ass.
07:51Just under two minutes to go, guys.
07:52Start plating, please.
07:53Tonight's mystery box challenge contained a master chef first, sea urchin.
07:56Forgive me.
07:57Oh, my God, dude.
07:58I hope that's not your brain.
07:59As always, the home cook with the winning dish will take control of the competition.
08:0210, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
08:12Hands in the air.
08:17Having carefully tasted everything throughout the challenge, the judges now take one final
08:22look to identify three standout dishes.
08:26We've now chosen three dishes that stood out, really stood out.
08:33The first person we'd like to invite down, Felix.
08:38Let's go.
08:39Felix, whatever.
08:43I know that I'm better than her.
08:45OK.
08:46Explain to us.
08:47What is it, please?
08:48It's a uni risotto, a little bit of ginger, some pearl onions, sake, and snow peas.
08:53So visually, the uni's gone.
08:55It's disappeared.
08:56Why nothing on top at the end?
08:57I did a uni cream sauce.
08:58What else is in there?
08:59Yuzu to give it a little bit of citrus brightness.
09:04I mean, it's breathtaking.
09:08I mean, absolutely bloody delicious.
09:10Tough just doing a risotto, let alone a siesta risotto.
09:13Bold move, but well done.
09:22I love the fresh grating of citrus over the top with the zest.
09:24You know, it makes it, you get those essential oils.
09:27It's just a really, really complex, technique-driven dish that showcases the uni.
09:32Great dish.
09:37I haven't seen you up here since the first mystery box, right?
09:40Welcome back.
09:42This is amazing.
09:43Thank you, Joe.
09:44This is really taking it to another level.
09:46This is what we want to see.
09:47You're back in this competition big time because you're kind of pulling on it from all levels
09:51now and then nailing it.
09:52Good job.
09:53Thank you so much.
09:54Congratulations.
09:58The second home cook that has made it into the top three.
10:01The dish was plated to where it looked like it came out of a restaurant.
10:05And this person has never been in the top three.
10:09Please come down.
10:12Josh.
10:18Josh, seriously, there's no innovation.
10:21I didn't see anyone with my type of dish because it's never been done.
10:24It looks beautiful.
10:26You got some rock shrimp in there?
10:28Yeah, some rock shrimp.
10:29I whisked in about three corals from the sea urchin into the sauce.
10:33I just topped it off with a couple 20 fillets on top.
10:36The cream sauce is really good.
10:40I think that the flavor of the urchin is incorporated throughout.
10:43And then you have some of that extra goodies on top.
10:45You know, that's one thing that I love is being able to see the actual ingredient in front of me.
10:50Do you know that this cut of pasta is called?
10:53I want to say linguine, but I'm not sure.
10:57It's called tagliarini.
10:58Tagliarini.
10:59Tagliarini.
11:00Tagliarini.
11:01Tagliarini.
11:02Tagliarini.
11:03Tagliarini.
11:04Tagliarini.
11:05Tagliarini.
11:06Tagliarini.
11:07Tagliarini.
11:08You need to learn to say it if you're going to cook it.
11:09Yes, sir.
11:10Now, you know what's brilliant about this?
11:12This is the exact pasta that I serve this dish with in my restaurant.
11:16Wow.
11:17Did you know that this would be the kind of pasta you would use to make a sea urchin pasta with?
11:21Well, my visual is to cook something delicate.
11:24Fettuccine or tagliarini, it's just been too much for this dish.
11:30You have those kind of instincts?
11:31Yes, I do.
11:33If you really do, you could win this thing.
11:35That's the plan.
11:37That's why I came here.
11:39Thanks.
11:41Great job, Josh.
11:44So Joe tells me you got the instinct of a winner,
11:47and I've been thinking that's what I've been trying to show you from the audition days.
11:52Okay.
11:53We're going to only taste one more dish.
11:56This home cook put a unique twist on an Asian concept.
12:03Get up here, Stacy.
12:06Well done.
12:07I was surprised when I hear Stacy's name called.
12:11I didn't think that she was going to come up with anything amazing.
12:14I went straight forward with a rock shrimp and sushi roll, and I made a uni aioli.
12:20It's beautiful.
12:29You're quite a dark horse in this competition, but you've got to start understanding your own capabilities.
12:32Yes, Joe.
12:33I look at the effort that's on that plate, and then look at some of the efforts that are behind you,
12:37and it's just like they've had 15 minutes, and you've had three hours.
12:41It's quite extraordinary.
12:42Thank you so much.
12:43Is this something you've seen before, or you just kind of came up with it?
12:47I just came up with it.
12:48Wow.
12:50You really kind of went at it like someone who has a lot of experience creating sushi dishes.
12:55Good job.
13:01Okay.
13:02Well done.
13:03I mean, three stunning dishes, and we're delighted to have three dishes.
13:06So close.
13:08Only one of you can have a huge advantage in the next stage of this competition.
13:13I need to shoot straight to the top and not dance around it anymore.
13:17I need to just win.
13:18Felix and Stacy, they're nowhere near me.
13:21This is really my time to shine.
13:23Trust me.
13:24It was tough.
13:25Come on.
13:26Just say my name.
13:27If he says Stacy's name, I would shoot myself in the head.
13:31The winning dish of the most amazing mystery box challenge tonight belongs to...
13:37Congratulations.
13:38Felix.
13:39All right, Felix.
13:45This is exactly what I needed.
13:47It just reassured that I still have what it takes, and I can win this.
13:52Felix, are you ready to see what your colossal advantage is?
13:58I'm ready.
13:59Let's go.
14:00Congratulations.
14:01Great job.
14:02Well done.
14:03Brilliant, brilliant, brilliant.
14:04Wow, man.
14:06Wow, that's beautiful.
14:07Yeah, it's really good.
14:09This is Monty's.
14:10What did she make?
14:11It's a giant bowl of pasta with everything in the world in there.
14:16Nothing's on fire.
14:17That's good.
14:18As the winner of the mystery box, Felix is now in control of the elimination test, where
14:30at least one person will leave the competition.
14:34I'm ready.
14:35Good.
14:36Because it's time to go fishing.
14:41Beautiful.
14:42The pick of the ocean.
14:45What do you think of that?
14:46That's amazing.
14:49You're looking at nine completely different fish from freshwater to saltwater.
14:53Your enormous advantage is that you get to hand select each and every fish that you and your competitors will be cooking.
15:02Oh, my God.
15:03I'm like, wow.
15:05This is getting really personal.
15:08I mean, from a chef's point of view, rockfish, a nightmare to fill it, full of bones.
15:12John Dory, so difficult with those spines.
15:15Work that needs to go into making a catfish delicious is extraordinary.
15:19Yellowtail, good enough to eat raw.
15:21Fresh salmon, a dream for anyone cooking in this competition.
15:26First of all, what fish for yourself?
15:29You have to think smart.
15:31Smart.
15:32The easiest fish would be the salmon.
15:37I think I'm going to go with the halibut.
15:40The halibut.
15:41Wow.
15:42That's quite difficult to fill it.
15:44You are up for elimination, Felix.
15:46I understand.
15:47Well, you want to put yourself under pressure.
15:50Now, the secret of winning MasterChef is getting rid of your competition early.
15:54Yes.
15:55So, the most difficult fish is the John Dory coupled with the rockfish.
16:00Who is your biggest competition right now?
16:02I would say Becky is my biggest competition.
16:05I'm going to give her a hard fish, so I give her the rockfish.
16:08It's a very smart move.
16:10Who is next on your hit list?
16:12I would say Frank.
16:15I'll give Frankie the catfish.
16:17Well played.
16:18He's probably never seen a catfish before.
16:19Smart.
16:20Can I just say, I mean, you've got two very difficult fish to master there.
16:24Who's leaving the competition tonight?
16:29Is she competition for you?
16:30Yeah, because she memorizes recipes.
16:32I don't think she's that creative.
16:33So, what fish do you give to trip her up?
16:39The John Dory.
16:40So, which fish do you give the weakest person?
16:42The Arctic Char.
16:43Probably the easiest fish.
16:45It could be his downfall.
16:47I give David the Yellowtail.
16:49So, you're going to give him the most expensive fish on the table.
16:51Yeah.
16:52Is that like handing him a big present with a bow on it?
16:55I don't really take David as competition.
16:57Last one.
16:58I'm going to give Christine the salmon.
16:59You're making it easier for her.
17:01I love her.
17:02Well, that is a dream.
17:05All right, Felix, you baited the hook.
17:08Ready?
17:09I'm ready.
17:14Wow, look at that smile on her face.
17:16That says it all right there, yes?
17:19Beaming from ear to ear.
17:22We revealed to Felix nine very different fish.
17:30We give Felix the opportunity to choose which fish each of you will cook.
17:36All right, guys, when you get into the pantry, you'll see what your fish of the day is.
17:41You'll have five minutes to shop for all the ingredients to make an amazing dish out of the fish you've been given.
17:49Are you ready?
17:50Yes.
17:51Let's go.
18:00What?
18:01Holy crap, he's huge.
18:02What the hell?
18:03The only thing up there that I would be nervous about, and that's what she gave me.
18:08Catfish.
18:10She will give me the smallest fish in here.
18:13How am I supposed to catch?
18:15Cindy, you put that right in my face.
18:19Nice.
18:21Rockfish?
18:22I don't entirely know what rockfish even is.
18:25Look at these guys.
18:27He's going to hurt me.
18:28I see my name next to another name.
18:31John Dore.
18:32But it's not a dude.
18:34It's a fish with big lips and a huge tongue.
18:44You've all got 60 minutes to cook an amazing fish entree.
18:47For one of you, this is going to be your last 60 minutes in the MasterChef kitchen.
18:53The end of the road.
18:55Trust me.
18:56Right now, it's sink or swim.
18:58Your 60 minutes starts now.
19:04Let's see what's going on inside this thing.
19:10I'm feeling really happy with my choices.
19:14Some are probably kind of pissed.
19:18I think Felix wants all of us out of here, man.
19:20Tough luck, man.
19:21You know, I'm here to win.
19:24I think Felix was pretty smart today.
19:25I think she did a great job strategizing.
19:27And I'm definitely swimming with sharks right now.
19:30I'm nervous just because I don't want to mess this up.
19:32Nine fish left, man.
19:33And I think we're all underwater a little bit.
19:36I think Felix was pretty smart today.
19:38I think she did a great job strategizing and doing what she had to do.
19:42I picked the halibut.
19:43I was wanting to challenge myself, you know?
19:45Kind of heading off to a rough start for me.
19:49Why did I pick the stupid flat fish?
19:52Let's talk about Felix's strategy.
19:54She seized her advantage to send Frank or Becky home.
19:57My number one or two competitors may be followed closely by Monty.
20:00Those three people I would really keep an eye on today because one of them could go home.
20:04Clearly Becky is her number one competition.
20:08Right.
20:09She's announced that to everyone by giving her the rockfish.
20:11That's got to be the worst to cook with.
20:13It's so meaty it's hard to get right.
20:15One piece down.
20:16And then close behind is Frank with the catfish.
20:19I mean, she knows that he comes from Long Island.
20:21You don't see a lot of catfish.
20:22Monty, John Dory.
20:23I mean, it's so difficult.
20:24He's already been 10 minutes dancing around that John Dory.
20:27She hasn't even put a knife into it yet.
20:29If she can't get her head around the filet, that John Dory could send Monty home.
20:33I'll figure it out.
20:37Charlie.
20:38Hey, chef.
20:39Artic char.
20:40You lucky, lucky man.
20:41Lucky man.
20:42Look at it.
20:43It's a dream.
20:44What's the dish?
20:45What are you doing?
20:46Well, I'm going to sous vide this fish.
20:47Sous vide it?
20:48Yeah.
20:49And I'm going to finish it on the skillet.
20:50It's an oily fish.
20:51Yeah.
20:52Why would you sous vide that?
20:53It cooks it in its own juices and it keeps that flavor locked in.
20:56I'm going to make also some green lentils, you know, with a little bit of bacon fat.
21:00It's going to be a nice mellow dish with some kick.
21:02I'm going to use like a mustard sauce.
21:03A mustard sauce.
21:04Yeah.
21:05It's a very powerful taste with something as sweet and as delicate.
21:09He's so sweet and delicate that the fish is going to speak for itself.
21:12Good luck.
21:13Thank you, chef.
21:17So Felix, which one is going to go home?
21:19Monty's going home.
21:21She doesn't have that cooking passion that the rest of us do here.
21:28I'm hearing a lot of people talking , which is my favorite part of the day.
21:32Felix, Tali, everyone can go home as far as I'm concerned.
21:35I'm going to win this thing just to prove a point.
21:37Keep on the rest of me.
21:39Top nine.
21:40I'm still here.
21:48Am I going against the bone?
21:49You see it, right?
21:50Exactly 20 minutes to go.
21:54Come on.
21:58OK, David.
21:59Yellowfin, California tuna.
22:00What are you doing with it?
22:01I'm going to make it in a deviled sauce.
22:03Like a hot spicy sauce?
22:04Mm-hmm.
22:07Have you tasted that?
22:08Yeah.
22:09Why would you douse it in such an incredibly hot sauce?
22:12I mean, that's going to blow your off.
22:16I feel like I need a fire extinguisher in my mouth.
22:20Hi, Christine.
22:21It's Joe and Graham.
22:22Hi, Joe.
22:23Hi, Joe and Graham.
22:24What are we eating today?
22:25What are you making?
22:26I'm making like a panko crusted salmon and serving it with some rice on top of some stir-fried vegetables.
22:31Seems like a pretty pedestrian dish for you, Christine.
22:33Not up to your high level of palate.
22:35Have you never been on the bottom three in an elimination test?
22:37No, I haven't.
22:38Could today be that day?
22:39Um, I sure hope not.
22:43Ten minutes.
22:44OK.
22:45I can do this.
22:47Originally, I was thinking that I might make stock with the rockfish, but I ended up not having enough time for that.
22:52So, my strategy is just to make some really contrasting sauces.
22:55Creamy and acidic.
22:56To really not leave it hanging there by itself.
23:00Coated, right?
23:01Here's your dish.
23:02I need to melt butter.
23:03Christine.
23:04I think she's panicking a little bit.
23:05Her dish is very, very simple.
23:06Yeah.
23:07Not a lot of technique.
23:08Not a lot of flavor profile.
23:10Becky's trying to just saute the rockfish.
23:12She didn't use the head or the carcass.
23:14Didn't make a broth.
23:15Could be really tough for her.
23:16Tolly, again, with the sous-vide, completely unnecessary.
23:20Arctic char is certainly the easiest fish here today.
23:22Yeah.
23:23You could steam it, grill it, saute it.
23:24It's always going to be buttery and perfect.
23:26He's doing everything he can to take the flavor out of it.
23:29I mean, he's serving green lentils with it.
23:30Bacon, mustard.
23:31All those flavors are going to obliterate it.
23:33I mean, that's stuff that you would serve with like a nice roasted piece of meat.
23:36The big surprise for me is how well Monty has filleted John Dory.
23:39Yep.
23:40Beautifully done.
23:41Could you imagine if Monty comes out on top and Felix comes out on the bottom?
23:44Goes home?
23:45Yeah.
23:46Stranger things have happened to MasterChef.
23:48Five minutes left.
23:49Taste everything.
23:50Make this count.
23:51Right, Charlie.
23:52How did it taste?
23:53This is just a trial run.
23:54Trial run?
23:55Yeah.
23:56You rub the Arctic char and Dijon mustard.
23:57I put a little too much.
23:58So the plan B is to have the beautiful sous-vide filet to finish it on the skillet.
24:03I might just serve it like this.
24:04You're going to serve it like that now?
24:05Yeah.
24:06I might do that.
24:07It looks good.
24:08It's stone cold.
24:09Charlie, it's ice cold.
24:10I'm going to warm it up right now.
24:11It's going to be so fast.
24:12It doesn't even need that much.
24:13Because it's a delicate fish right now.
24:14OK.
24:15I'm going to warm it up right now.
24:16It's going to be so fast.
24:17It doesn't even need that much.
24:18Because it's a delicate fish right now.
24:19OK.
24:20Three minutes to go.
24:21You got it, Chef.
24:22Maybe you're last.
24:23It's time for me to make a move in this competition.
24:24It's frustrating when Chef Ramsay interrupts me in the middle of my creative genius explosion.
24:29It's kind of like interrupting a master artist like Picasso.
24:33Charlie is all over the place.
24:34He doused one side of the artichoke in mustard.
24:35It tasted dreadful.
24:36Just mustard, mustard, mustard.
24:37OK.
24:38Now he's taking it out of the soupy bag.
24:39It's stone cold.
24:4090 seconds to go.
24:41Come on.
24:42Here we go.
24:43Here we go.
24:44Here we go.
24:4560 seconds to go.
24:46Come on.
24:47Start plating, guys.
24:48Oh, my God.
24:49Try to do those plates.
24:50Get them looking stunning.
24:51Here we go.
24:5210.
24:539.
24:5410.
24:5510.
24:5610.
24:5810.
24:5910.
25:0010.
25:0110.
25:0210.
25:0310.
25:0410.
25:0510.
25:0610.
25:0710.
25:0810.
25:0910.
25:1010.
25:1110.
25:1210.
25:1310.
25:1410.
25:1510.
25:1610.
25:178.
25:197.
25:206.
25:215.
25:224.
25:233.
25:242.
25:251.
25:26And stop.
25:27All of you, hands in the air.
25:32Wow.
25:339 stunning fish dishes, I hope.
25:37Felix's strategy, I honestly think
25:39she was trying to make it easy for me
25:41by giving me the salmon, but, I don't know.
25:43I don't know.
25:44I just really screwed it up.
25:46Felix really wants me to go down in flames,
25:48but my fish is perfect.
25:51As you know, for one of you,
25:53it's your last 60 minutes in the Master Jeff kitchen.
25:58The judges will now taste each fish entree.
26:02Then, the three worst dishes will be singled out,
26:05and at least one of those home cooks will leave the competition.
26:10Let's start off.
26:11The girl that dictated the strength of this challenge,
26:16Felix, with the Californian halibut.
26:19I poached the halibut.
26:21It's served on a bamboo rice and some asparagus.
26:24The sausage, a lemon, a green apple.
26:28I mean, you're playing to win, right?
26:29So you're going to give the hard fish to Becky and to Frank.
26:32Knock one of them out.
26:34Give an easy fish to David Martinez.
26:37Something much more forgiving,
26:38like even the char that you gave to Tali.
26:40So even if they'd nail it,
26:42it doesn't really matter because you know you could beat them.
26:45You had the advantage for yourself,
26:47and you pick a fish that's medium to difficult.
26:51Are you here to win?
26:52I'm here to win.
26:59Totally overcooked the fish.
27:01More importantly,
27:01I don't understand how you can let an opportunity like that slide by you.
27:11Um, slightly dry.
27:13So it's not your best.
27:15I think you could have rose to the top.
27:16Unfortunately, you're sort of halfway.
27:18At this level now, there's less than 10 of you.
27:25When does it start getting really serious?
27:27I don't know.
27:27I wanted to challenge myself with a halibut.
27:29But I mean, how badly do you want to win?
27:31Do you feel good that, well, at least I challenged myself,
27:33and I made a pretty crappy halibut dish?
27:38Monty, bring it up, please.
27:44I made a filet of John Dore over a bed of baby asparagus
27:48and a roasted almond sauce.
27:50So, Felix gave you the John Dore.
27:52Um, I don't think Felix thinks I can cook.
27:55She thinks I memorize recipes.
28:02The Dore is perfectly cooked with great technique,
28:06finesse, not overcooked, still moist.
28:09She tried to trip you up.
28:10Didn't work.
28:15Sorry, Felix, but your plan backfired
28:17because she did nail it.
28:18And I don't give a how many books you read.
28:20I just want to see you at your best
28:22in this competition on a daily basis.
28:26Good job.
28:27I think that she got lucky cooking it.
28:30So good for her.
28:32Felix, better luck next time.
28:36Okay, next is Frank.
28:39This is an Indian fried catfish
28:42with eggplant, garam masala,
28:44and a coconut leek sauce.
28:46Catfish, fresh water.
28:58You know, it's almost muddy tasting.
29:00Yeah.
29:03I love the flavors.
29:04I never would have thought you could get that out of catfish.
29:07This is really good.
29:08Good job.
29:09Great.
29:11I gave Frank the catfish
29:13because I thought that it's probably something
29:15that he hadn't really worked with before,
29:18but it definitely backfired.
29:21Becky, let's go, please.
29:24I did a pan-fried filet,
29:26celery root puree,
29:27and then I did a sauce
29:29with shallot and chardonnay
29:30and emulsified egg yolks.
29:36I think you and Monty
29:39were dealt the most dysfunctional cards
29:41in terms of me giving those fish.
29:44It's delicious.
29:45I mean, you've nailed a very difficult fish.
29:47Great finesse, and it shows.
29:48Yeah, I'm very happy with that.
29:49Great job.
29:51Next dish we'll taste is David Martinez.
29:57David talks a big game,
29:59and he never, ever backs it up.
30:02Yellowtail is kind of a gimme.
30:03It should be a gimme.
30:05I made deviled tuna steak
30:07with garlic aioli potatoes
30:09and red cabbage coleslaw
30:11with red onion.
30:19It's completely raw.
30:20Yes, sir.
30:22Is that what you wanted?
30:23No, sir.
30:24I thought that it would have
30:25more of a ring around the top.
30:26It's like cold from the ice
30:27still in the middle.
30:35You could have simply
30:36drizzled olive oil
30:38and a squirt of lemon on it,
30:39and you would have probably had
30:39the most winning dish here.
30:41Yes, sir.
30:41You chose to complicate this dish.
30:45I hope that fish
30:46doesn't take you down today.
30:47I didn't fully understand
30:55the ingredient, obviously.
30:57I mean, you know someone's
30:58leaving today, right?
30:59Is this what you go home on?
31:01Yeah.
31:01I don't know what else to say.
31:02It's a sous vide arctic char over green lentils.
31:15I wanted to sous-vide my fish today so I can kind of produce a...
31:21The name of the show is Master Chef.
31:26What do chefs do?
31:28Chefs cook.
31:29Right.
31:30So it's not master orator or master tell me about what my intention is about cooking.
31:35It's Master Chef.
31:37You think you're going to impress us with things like sous-vide, emulsify?
31:45No.
31:47So at the end of the day, what you have here is basically destroyed lentils because I can see they're all exploded and overcooked.
31:55You have a bunch of herb scraps with no dressing on them.
31:59You've got a piece of fatty, nasty-looking bacon on top of some poorly conceived cooked arctic char.
32:08You've consistently disappointed us.
32:15The point of sous-vide is to lock in those flavors.
32:26Yes, chef.
32:27And I watch you cook and I just get so pissed off with you around.
32:31You're misinterpreting the competition.
32:33It's Master Chef, not Master Bait.
32:37There's no flavor, Tali.
32:39It's badly seasoned.
32:41It's just a mess.
32:46I think the judges struggled with understanding my flavors.
32:51Maybe they're just a little too old school.
32:53They can't see the beauty and the genius that is my food.
32:57Oh, man.
32:58That sucks.
32:59Okay, Christine, let's go, please.
33:01I cook salmon with a panko breadcrumb layer.
33:09It's served with rice and some stir-fried vegetables.
33:14Mmm.
33:16Wow.
33:17The breadcrumbs are raw.
33:19They're not even crispy.
33:20And everything's dry.
33:21How ironic is this?
33:23We first met you with a catfish, and the dish was mind-blowing.
33:26Amazing broth.
33:27We still talk about it today.
33:29And then this, it's like, there's two different Christie's.
33:32This dish in front of you is your worst performance in this competition.
33:40The salmon is well done.
33:43And it's almost as if the panko and the salmon are nearly the same color all the way through.
33:49And then, of course, that's served with this little mound of white rice next to it.
33:54Sadly, I can easily say this is the least visually appealing dish that you have put up.
34:04Yeah, it's too bad.
34:05This is really just kind of sloppy.
34:10It is like cook-through, like they would come if you bought salmon in a can, literally.
34:14The technique's not there.
34:15Like, poorly thought out.
34:16You know, I've always thought of you as kind of being a smart cook.
34:19And I'm not seeing that.
34:22But Felix is trying to help you.
34:23It's not working.
34:25You may be going home.
34:27I've never seen Christine do anything that isn't perfect.
34:36And I'm freaking out for her because I really have mad respect for that lady.
34:42As you know, this is an elimination challenge.
34:46At least one of you will be leaving MasterChef shortly.
34:53I'm so pissed that I second-guessed myself.
34:55Interesting.
34:57Christine's was dreadful.
34:57I'm such an idiot.
34:59I'm such an idiot.
35:00David Monsens was shocking.
35:01Blacker, spicy raw tuna.
35:02Everyone that Felix picked, like, the easy ones, too, up.
35:05He's a big ball buster.
35:07Yeah, whatever, man.
35:08It was good cooking with you guys.
35:11Okay.
35:12Before we deliver the bad news, here's the good news.
35:14There were two outstanding highlights.
35:18The second-best dish.
35:20And this was a close one.
35:22Congratulations to...
35:23Monty.
35:26What?
35:27Well done.
35:28Oh, my God.
35:31The dish of the day belongs to...
35:38Frank.
35:40Great job.
35:42I definitely put myself in the top of the competition.
35:45I stepped out of the comfort zone and made the best dish in the room.
35:48Frank, Monty, both of you become team captains in the next challenge.
35:54I'm so disappointed.
35:56And I can't believe that Monty's dish was better than mine.
35:59Now for the bad news.
36:01It is an elimination test, and you know at least one of you will be leaving this competition.
36:07The first dish in the bottom three showed disrespect.
36:11Disrespect, and in many ways, ignorance.
36:16David Martinez, let's go.
36:20The next person used the wrong technique, the wrong ingredients, and the wrong flavors.
36:27That person is Tali.
36:30And the final person we need to see down here has really disappointed me.
36:43Christine.
36:49Okay.
36:51All three of you know why you're here.
36:53I want to stay in this competition so bad,
36:56but the yellowtail just threw me for a loop.
36:59I'm so pissed off right now.
37:01Why don't they see the genius that is right in front of them?
37:05If I go home today, I should still be really proud of myself, and I totally am.
37:11But I'm not here to just be an inspiration, you know?
37:15I want to be taken seriously.
37:20Christine.
37:22Please step forward.
37:27You shocked us all.
37:29I mean, that was a big blow for all of us.
37:34Several weeks ago, you walked in to MasterChef.
37:36You blew us away.
37:37You showed that there was no awkwardness with the disability.
37:41You sort of nailed every dish, every challenge, and you took it in your strides,
37:47but in a very inspirational way.
37:50You should be incredibly proud.
37:53Christine.
37:54Christine.
37:54Yes, Chef?
38:01Your time in MasterChef...
38:02...is not over.
38:10Please, step back to your station.
38:13Thank you, Chef.
38:19I'm really relieved, but I know I really need to step up my game, because it's getting down
38:24to the nitty-gritty, and everyone's really good, and I'm nervous about how I compare to everyone else.
38:29David Martinez, I've never seen such a big disappointment in the history of Yellowtail.
38:38Shocking.
38:39It's just a lack of understanding of the ingredient.
38:44Not excusable at this level.
38:45All three of us have had a belly full.
38:47We're getting a little bit fed up with excuse, after excuse, after excuse.
38:51Absolutely.
38:53Charlie, we cling on to the hope of something just blowing us away.
38:58You've done it, but more wrong than right.
39:03Based on a performance with one of the most amazing, stunning jewels of the sea,
39:09the person leaving MasterChef is...
39:16Charlie, your time is done in MasterChef.
39:25Put your apron on your station, and leave the MasterChef kitchen.
39:30There is a silver lining during this competition.
39:33I learned so much.
39:34Taking all the information from Chef Ramsay, and Chef Elliot, and Joe, it's priceless.
39:42Yeah!
39:44I can't wait to take all this knowledge and experience back to the real world.
39:53Next week on MasterChef...
39:55It's home cooks on the range as the contestants rustle up rough for a posse of cowboys.
40:02Oh, my gosh.
40:03That's a lot of freaking cowboys.
40:04Egos clash.
40:06We need more sweet potatoes immediately.
40:08If this fails, it's on her.
40:10They are big time bitches.
40:12And Christine Station...
40:13Fire!
40:13...goes up in flames.
40:15Can you help me?
40:16Oh, my gosh.
40:18And when it all comes down to the pressure test, it's a heartbreaking elimination.
40:24One potato, two potato.
40:26One potato.
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