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00:01Last time on MasterChef Canada.
00:04We're talking take it.
00:05Top six.
00:06That finish line is getting closer and closer.
00:09This is intense.
00:11Veronica.
00:12Liv.
00:13Miriam.
00:14You may head to the gallery.
00:16Koichi, Andres and Boo, you now face a pressure test.
00:20I am cooking for my life right now.
00:22Fifteen minutes left for your donuts.
00:25I feel like I'm about to give up.
00:27You overloaded your fryer.
00:29Big mistake.
00:30Unfortunately, the ride ends here.
00:39Here we go.
00:40Whoa.
00:41Hello.
00:42Hello.
00:43Mystery box.
00:45I am top five.
00:47And it's amazing.
00:48What are these?
00:50This is like so outside of my comfort zone.
00:53But you know, it also just kind of shows me how strong I am.
00:57I'm the last man standing and I'm up against the most powerful women in this competition.
01:03It's so cool, but it's also really scary.
01:07I've had really, really good days, but I've also been on the bottom a couple of times.
01:11So I have to prove that I can overcome anything.
01:15Well, hello there, MasterChef Canada Season 8 Top 5.
01:20Woo!
01:21Woo!
01:22Yeah!
01:23Yeah!
01:24Veronica.
01:25Veronica, how do you feel about getting this far?
01:26It feels great.
01:27And I'm very proud of every single one of us.
01:30I think everyone is a great cook and can't wait to see what the upcoming challenges are.
01:35Liz, what do you think you need to do to get to that next level?
01:39I think I just need to keep pushing.
01:42You have really high expectations and the cooks around me are so strong.
01:46Oh, one thing's for sure.
01:48You always need to know how to adapt in the MasterChef Canada kitchen.
01:52You've definitely come a long way from your first mystery box.
01:55And today, your journey continues as you take a stab at another one.
01:59Pick a box, any box, and stand behind it.
02:04The first mystery box was very challenging.
02:08And it seems like this one's just going to be a lot harder.
02:11I think a mystery challenge, you have to highlight whatever is underneath that box.
02:17Last time I was able to do that beautifully.
02:20And I hope this time it's not as challenging.
02:23Are you ready to see what your future holds?
02:26Not really.
02:28One, two, three, lift.
02:33Ooh.
02:35Okay.
02:36Rainbow trout.
02:38It's whole fish.
02:40Hey there.
02:42There's Japanese midai, sea bream, sea bass, rainbow trout, and amberjack.
02:49Hi.
02:50Oh, no.
02:51I'm a landlocked girl.
02:53Like, I am not comfortable with fish.
02:56Andress has got a big one.
02:57You've got a big one.
02:59Big guy.
03:00I've never seen a fish like this.
03:03This thing's huge.
03:04I don't know if that's good or bad.
03:07Fish is one of the most versatile ingredients with countless ways to prepare.
03:12And it all begins with a proper fillet.
03:15Who here knows how to fillet a fish?
03:18Wow.
03:19Okay.
03:20Well, you're in luck because today I'm going to show you.
03:24Oh.
03:25And you're going to do it with me.
03:29Oh.
03:30It's a follow along?
03:31Fillet along.
03:32Fillet along.
03:33It's a master class with Chef Hugh.
03:37How exciting.
03:38This is so cool.
03:39Chef Hugh is a professional chef and he's going to teach us how to fillet a fish.
03:45Like, this is what I signed up for.
03:47I've got an Arctic char, but it's remarkably similar to all these fish in front of you.
03:53I'm going to go step by step with all of you.
03:55Keep up, but remember your knife is a friend in this.
03:59You want to make sure that the sharpness of the knife is guiding it, but not guiding it to your digits.
04:05Ready?
04:08This is it.
04:09This is my butchering 101 right here.
04:12Okay.
04:13You're going to cut through the bone right behind the head.
04:16Then we're just going to take that belly and just flop it up.
04:19Now, you want to watch your fingers.
04:21And you are beginning to cut against that center spine, snapping through all those little bones.
04:29Make sense?
04:32Once you get that off, you're going to flip that over and do the other side.
04:37Chef Hugh, he makes it look so easy.
04:40And then I'm like, where do I put the knife again?
04:44Chef Hugh is going fast.
04:46If we don't stop him, he will be done with that fish in like two seconds.
04:50Don't be scared of a knife.
04:52Just come down and use it to go underneath.
04:55Good.
04:57Andres, what did you do there?
04:59My fish, it's seen better days.
05:03I kind of did a hack job here.
05:05Oh my God.
05:06You're leaving all your flesh back.
05:07That's a lot of fun.
05:08Okay.
05:09See that?
05:10That's what I want to see.
05:11Okay.
05:12There's a hole in mine.
05:14My fillets, they're looking a little rough.
05:17Wow.
05:18Sorry, fish.
05:19Guys, we're trying to go under and move.
05:21That is the gnarliest fish fillet piece.
05:25Oh no.
05:26I live on lack.
05:28If you just do it like that, okay.
05:31Wow.
05:33Wow, you actually understand this.
05:35Kudos.
05:38Okay.
05:39Now if you want to take off the skin, slice into it to the skin, but not through the skin.
05:44And then you're just going to gently pull down.
05:47Now from this point, you're just going to trim off any excess fat and whatnot that would be remaining.
05:54And then you can kind of trim down just for nice shape.
05:59I feel like I'm not far off.
06:01Maybe I could have been a little bit tighter at some areas, but I think it looks pretty good.
06:06Butchering fish.
06:08It's a lot harder than you think, especially for your first time.
06:11But I think I understand it a lot better now.
06:16Well, that masterclass went swimmingly.
06:20Using the fish you just filleted, your challenge is to make a duet of MasterChef-worthy fish dishes.
06:27One raw and one cooked.
06:31Two dishes.
06:32We haven't had to do that yet before, so I don't know.
06:36I don't know.
06:37Top five, you've come a long way to get this far.
06:39But now there's no more advantages, no more pins.
06:43It's all on you to cook your heart out to make your way to the semifinals.
06:47I've been gone for so long for my family.
06:50I've got to make this worth it.
06:52Bring it on.
06:54The home cook who lands the best dish will reel in a splashy boost of $5,000 toward their culinary dream.
07:01Courtesy of CIBC Adaptive MasterCard.
07:05Whoa.
07:07Nice.
07:09You have 75 minutes to serve up the catch of the day two ways, cooked and raw.
07:15Your time starts now.
07:18Go, go, go, go, go.
07:20Oh, my gosh.
07:2175 minutes, I think they have the time to really put something together that's going to shine.
07:27Mm-hmm.
07:28We are making them do two dishes, but I do think we've been fair.
07:31I really want to get into semifinals.
07:34So hopefully I can create two dishes true to myself.
07:39Soy sauce, soy sauce.
07:41And I never won any of the challenges.
07:44There's a few where I'm really close to winning, but I didn't.
07:49It's like, you're good, but not good enough.
07:50But the only option is to push myself even harder.
07:55Today, my goal is to win.
07:57Okay, I guess I can go back.
08:00All right, let's go.
08:01This is heavy.
08:03All right, let's get organized here.
08:06We actually had a full fish challenge on my season of MasterChef Canada, and it was pretty intimidating.
08:11I think people underestimate the amount of precision that it takes to chop up that fish.
08:15You want pristine slicing, or else you get that really fuzzy kind of mashed texture.
08:23I got Japanese madei.
08:25It's a little thicker than the other fish.
08:27You have to be really careful with how I cook it.
08:31I have the sea bream.
08:34A little concerned.
08:35I haven't tasted it.
08:36I haven't cooked it.
08:37I've never butchered it.
08:38Does it come from an ocean?
08:39Maybe a river?
08:40I don't know.
08:41What's going on with you?
08:42I know nothing about you.
08:43Hopefully I get the cook correct on it, and it all works out.
08:48I find that every culture really has their own style of raw fish application.
08:53You know, whether you're doing a crudo, which is a raw, thinly sliced fish, typically dressed with oil, citrus, and seasonings, the more Mediterranean style.
09:02You can also do more of a sliced fish soy sauce base for like a more Asian kind of Japanese approach.
09:08Oh, buddy.
09:09I think what we're really looking for is just a good punchy flavor for this first little bite.
09:13This is kind of the intro to their two-fish course meal, essentially.
09:18So I got to do a raw preparation, like a little mousse-bouge situation.
09:24That bite is extremely important.
09:25It's got to be packed, full of flavor.
09:27It's got to be complex.
09:28It's got to be delicious.
09:30Working with raw fish, I feel like it's almost less forgiving.
09:33There's less space to hide.
09:35I feel like it's trickier than the cooked fish.
09:37So I am going to do a crudo that I've never done before.
09:42And I'm going to do like little mini tacos.
09:45It's not really a taco, though.
09:47They're just going to look like little tacos.
09:49I'm also going to do this salsa verde gel that I have not done before.
09:54I'm just thinking like at this point in the competition, like maybe I need to push myself a little bit further outside my comfort zone.
10:00Now it's not the time to play it safe.
10:04My gosh.
10:05I hope this is okay.
10:09Look at how beautiful these colors are.
10:11I got rainbow trout.
10:12I've had it before.
10:13I know it tastes kind of like salmon.
10:15For my raw dish, I'm making a rainbow trout crudo marinated in a dashi mango sauce topped with mango salsa on a spring roll tartlet.
10:26Normally, you would put them in a deep fryer, but it could go really wrong if I burn them.
10:32So I'm making my tartlet in the oven.
10:35This is a lot more stressful than I thought.
10:39These tartlets need to be crispy because they're the serving vessel for my raw fish.
10:44I want it to have a nice contract with the raw fish.
10:47Maybe just do this.
10:49So it just cannot get soggy at all.
10:54Okay.
10:56For my raw, I'm doing a sea bream apple achar.
11:01Achar is a form of pickling in India that is done with oil and acid.
11:07And my dad is the one who taught me how to do it.
11:11And I thought it would be a cool application.
11:14And I'm making a taro puff for my achari white fish.
11:18Hi, Chef.
11:19Hi, Fu.
11:20How's it going?
11:21Good.
11:22I heard something about taro.
11:23Yeah.
11:24I'm going to try a taro puff.
11:25This is a big risk.
11:26I've never made it before.
11:27So let's try.
11:28A taro puff is a crispy taro dumpling.
11:33It's my favorite dim sum dish.
11:34Oh, no.
11:35Oh, no.
11:36So I hope I get the texture right.
11:39It takes a little lower heat than you'd actually imagine it does.
11:44To get that rise and to get all those little wispies.
11:47It seems a little bit ambitious.
11:48Ambitious.
11:49Yes.
11:50Yes, Chef.
11:51Good luck, Fu.
11:52Thank you so much.
11:53Oh, Chef Craig loves taro puffs.
11:55These better be perfect.
11:57I hope I don't disappoint Chef Craig.
11:59Cooking is so punk rock.
12:04Like to a T, you really don't have to follow any rules.
12:08And I'm just trying to bring that big energy into the kitchen today.
12:13I grew up with my dad and my grandma always cooking amazing food.
12:18My dad taught me never to follow a recipe.
12:21I can just be myself.
12:23So my strategy to win this challenge is to just use very bold, loud, screaming flavors.
12:30Hey, Andres.
12:31Hey, Andres.
12:32How are you doing?
12:33That's a beautiful medai that you have there.
12:34Such top quality fish.
12:35It's a nice fish.
12:36Look at this skin.
12:37That's beautiful.
12:38So what are you making?
12:39So my raw dish is a Thai-inspired crudo.
12:43I'm going to be frying up a wonton wrapper.
12:45Okay.
12:46For my cooked fish, we're going to make a carrot sauce.
12:49Okay.
12:50And I do want those nice colors.
12:51So we're going to have a purple cabbage puree.
12:54I'm using Parmesan, date juice.
12:57There's a lot going on in that plate.
13:00Oh.
13:01Watch that.
13:02Coconut is one of the things that burns the most in the kitchen.
13:04Get it out of that fan right now.
13:05Got a lot of time.
13:06That's done.
13:07Okay, Andres, we're going to let you keep doing your thing.
13:09Sounds good.
13:10Good luck.
13:11Get rid of that coconut.
13:12No more coconut.
13:13All right.
13:14My last challenge, I faced the pressure test and I almost went home.
13:18So today, I have so much to prove.
13:20I need to totally nail this.
13:23CIBC is helping Canada's next master chef realize their dreams with $100,000.
13:29Homecooked, you got 40 minutes left on your two fish dishes.
13:3540 minutes.
13:3640 minutes.
13:37Okay.
13:38I'm using a lot of bold flavors.
13:41Today, I have so much to prove.
13:43I need to totally nail this.
13:45But I like making my own rules.
13:47And sometimes that means not following the crowd.
13:50I'm praying it works.
13:52Today, I'm making Japanese inspired dishes.
13:56One is the miso and then the other one for the raw application, it's a ponzu dashi base.
14:01The judges' critiques are more like precise and targeted now.
14:07They're picking on the tiniest mistakes.
14:10So I can't just wing it.
14:12I actually have to make my dish perfect.
14:14I have tried sashimi grade salmon at home.
14:18So I'm a bit more confident in my raw dish.
14:21But I'm a bit clueless on my cooked dish.
14:23I don't know.
14:24I have zero confidence right now.
14:29I don't know what to do.
14:31I got the sea bass today.
14:33I've never made sea bass before.
14:35And my raw dish has some salt curing, which I've never done before.
14:39It's equal parts sugar and salt.
14:42Okay.
14:44Liz feels a little not scattered.
14:47I think she's feeling a little bit nervous today.
14:49There's so many different directions my mind is going.
14:52The judges want to be surprised.
14:55At this stage, they don't want to see anything predictable.
14:57They want new, exciting, flavorful food.
15:00But it has to be done properly.
15:02So I'm going to be making a sea bass crudo, which I've never made before.
15:06With an aguachile, which, again, I've never made it before.
15:09But I know what it is.
15:10I think I need more cilantro.
15:13Aguachile is essentially just spicy water.
15:16And the fish itself is so light and so delicate.
15:20So the aguachile is the perfect, like, really light way to get flavor in every bite
15:25without it being heavy and overpowering the very, very delicate fish.
15:29Kumquats is, like, a flavor I don't normally get to work with.
15:32But they're so beautiful that I'm going to try.
15:34If you don't take any risks, they won't get rewarded.
15:37So you might as well try.
15:38I just really hope it works.
15:44What's the stock for?
15:45I'm going to do, like, a little bit of, like, a coconut corn sauce.
15:48Okay.
15:49I'm going to use some of that in there as well.
15:50That makes sense.
15:51For my cook preparation, I'm doing a pan-seared amberjack fish on top of some roasted fingerling potatoes
16:00with a creamy corn curry sauce.
16:05I'm going to think about my family and pretend that, you know, this is not high stress.
16:09I'm just in my kitchen having a good time.
16:12This competition has been super eye-opening.
16:15I'm learning about what I'm capable of and how strong I actually am.
16:19I'm getting more confident.
16:21The passion is increasing.
16:22And I'm starting to feel like I have a shot.
16:26I think I can be a candidate next, MasterChef.
16:33Liz.
16:34Hello.
16:35So you're curing this guy lightly?
16:36I'm salting that one.
16:37So that's my cooked fish that I'm going to be using.
16:39Okay.
16:40Yep.
16:41And I'm salting it just to try to dry out the skin a little bit.
16:43Yep.
16:44And what's this?
16:45This is celeriac and fennel puree.
16:46This is going to be cooked.
16:47Okay.
16:48Turn down your heat.
16:50And stir it.
16:51Okay.
16:52Will do.
16:54Because I'm worried.
16:55I've got so many different elements for both of these dishes.
16:56So keeping both dishes in line is actually proving to be quite challenging.
17:01And then your cooked dish is going to be?
17:03I'm making a fresh fennel salad.
17:05Maybe fresh celery.
17:07I'm pan searing the sea bass.
17:10I've got some other things I'm going to play with there.
17:12I think celery is totally unheralded.
17:14I love celery.
17:15Okay.
17:16Well, I love celery too.
17:17It's crunchy and good.
17:18And worked well with fennel.
17:19Yes.
17:20These are flavors I really like today.
17:21That's good.
17:22So hopefully it works.
17:23Good luck with it.
17:25It's a big guy.
17:27My cooked dish is inspired by Chilean cuisine.
17:31I'm preparing a seared Japanese medai with a carrot sauce.
17:36I want to use pisco to add depth to my sauce.
17:40Pisco is a very common Chilean and Peruvian spirit.
17:44But the kitchen doesn't have pisco.
17:47So I pivot and grab the next best thing, which is cognac.
17:51Let's mash things together.
17:53What are they using the cognac in?
17:55Do we know?
17:56The carrot sauce.
17:59Yeah.
18:00This is definitely a giant risk, but I need to show the judges that I deserve to be here.
18:06This has to work.
18:07You know, there's so much versatility with fish.
18:12You can cook it so many different ways, whether they pan fry, deep fry, poach or bake.
18:17I'm looking for the home cook that highlights the flavor and texture of the fish and prepare something that's going to stand out.
18:27I'm just trying to do a test on my sea bream to see how it cooks and like what the texture ends up being.
18:33Between the raw and the cooked application, I'm more scared of the cooked application.
18:38Because my experience with cooking fish is very limited.
18:43It shrinks quite a bit.
18:45Typically, the way that I study an ingredient is trial and error.
18:49And I don't feel like these experiments are helping.
18:54I can't see the vision.
18:57I'm running into a creative block.
19:00And this is not the time to be in a creative block.
19:03What?
19:04What?
19:13Shrinks quite a bit.
19:14I am struggling right now.
19:16I've never worked with this fish before.
19:18And I don't know what I'm going to do.
19:21Usually, I can figure things out incredibly quick.
19:25But today, I am not myself.
19:28I've been dealing with my back issue.
19:30About a year ago, I sustained a spinal injury from an accident.
19:36I lost the ability to walk, to teach, to dance.
19:41And most importantly, I lost the ability to cook.
19:45I've been dealing with pain.
19:46And that's been taking a toll on me.
19:49But right now, I'm here.
19:52I'm in the MasterChef Canada kitchen.
19:54And I want to make myself proud.
19:57So I need to just keep working through it.
20:00I just want to make it to semifinals.
20:05Home cooks, 20 minutes left.
20:0720 minutes left, everybody.
20:09Oh, my gosh.
20:10It's flown by.
20:11To really become Canada's next MasterChef,
20:13you really need to keep pushing yourself outside of your comfort zone.
20:17Yeah, I see that gleam in all these home cooks.
20:23I like eating whole fish, like steamed whole fish.
20:26That's how I like it.
20:27And then you pour hot sizzling oil on the fish.
20:32It's really good.
20:33I might do that.
20:35For my cooked dish, I'm making a miso soy pan-seared rainbow trout
20:40with mushrooms and pickles and green onion ginger oil.
20:45It's going to be a Chinese-Japanese fusion.
20:48I will say Veronica's cooked dish does sound in her wheelhouse.
20:53And we love when she cooks in her wheelhouse.
20:55For sure.
20:56Let's try white soy sauce.
20:57This sounds delicious.
20:59Food from my home city tastes different
21:01than any other Chinese restaurants in Toronto.
21:04I love that.
21:05I think that's why I prefer experimenting with Chinese food
21:09and that fusion flavor.
21:11It's kind of delicious.
21:15Got a lot of green things going on over here.
21:17Yeah.
21:18I'm doing a little bit of a gel, like a salsa verde gel.
21:20Okay.
21:21Can we taste what's going on in here?
21:22You know what?
21:23I'm not sure.
21:24I don't know.
21:25I'm not sure if I like it yet.
21:26I don't know.
21:27But here is the back of the spoon.
21:28I don't know if I like it yet.
21:29I can adapt.
21:30Okay.
21:31It's got a bit of spice, and it's just going to be like
21:32this tiny little dollop on it just to give it some freshness.
21:35The texture is a little grainy.
21:36It's a little grainy.
21:37Yeah, I agree.
21:38Maybe it had a little bit too much agar agar in there.
21:40The flavor's quite nice, though.
21:41Yeah, so I figured out how to make it work.
21:43This gel, it's already set too much.
21:46The flavor is great.
21:47It's super bright and acidic, but it has this weird mouth feel
21:51that I don't think I can recover from.
21:53So I'm just going to chuck it and do an avocado mousse instead.
21:57I hope that they don't miss the punch of flavor that I could have had with that gel.
22:06Time's really catching up now, so I'm a little worried.
22:10I have to cook my fish, though.
22:13Finish a sauce that I'm making.
22:16It's getting really scary because a lot of my elements aren't actually done yet.
22:21My crudo, that's a main component right now that needs to get done.
22:26I still need to plate, and I need to make this look really good.
22:29There's a lot that I have to do still, so I'm hoping I can really amp it up right now.
22:37The clock is ticking, and I still don't know how I'm going to cook this fish.
22:41But then, finally, it hits me.
22:44Why not just poach it in my pan sauce?
22:47So I'm going to poach it instead.
22:50My train of thought is that the flavors will go inside of the fish.
22:54It'll prevent it from sticking.
22:56And it should keep it moist, right?
22:59I'm trying my best here.
23:01Every low I've had has taught me who I am,
23:04and to kind of own my place and fight for it.
23:08Wow. I really like this.
23:12So Boo's going to be poaching her fish, which I think will be really nice.
23:15To me, it's a warm jacuzzi of flavor for a protein.
23:19Poaching's a way you can get a lot of flavor into the fish,
23:22but when you overcook with a poach, the texture's not right.
23:30I'm not happy with them.
23:32My little tortillas did not turn out, and I don't feel great serving them,
23:37but I need crunch somewhere.
23:39So I'm going to try to do a little taro root chip, you know,
23:43because I've done taro before.
23:45Did Marianne have taro before?
23:46She did not.
23:47She does now.
23:49I spent all this time messing around with this taco tart,
23:53but I put it in my mouth, and it was just like dust.
23:56Like, it is so dry.
23:58I can't serve this to the judges.
24:00A lot of adapting is happening here for sure.
24:03Five minutes to go.
24:10Need to start thinking about plating.
24:12Let's get some plates.
24:16A lot of things didn't go well today.
24:18Like, a lot of things that I tried did not go as planned.
24:20I had a little bit of, like, a gel situation,
24:23and then I had these little taco shells that didn't work out,
24:26but I adapted, so I don't have time to worry about it.
24:30Can't dwell on it.
24:31It is what it is at this point.
24:33I just need to make sure I get this fish cooked nicely.
24:35I got to hustle at this point.
24:39I definitely am crunched for time.
24:41Two and a half minutes left,
24:43and Boo is still working on her taro puffs.
24:45Now, how long do those typically take to fry?
24:47It takes longer than you imagine.
24:49There's so many variables about it,
24:50and that's what makes the taro puff
24:52one of the most difficult items at dim sum.
24:55I'm worried about my puffs.
25:00Weird texture.
25:01Oh, no, Boo doesn't look like she liked that.
25:04I don't like it.
25:05My taro puffs did not work out,
25:07and I'm kicking myself right now
25:09because I didn't think of a backup plan.
25:11It's a lost cause.
25:12Oh, .
25:15Final minute. Let's go.
25:17Get everything on both plates.
25:20All right, what else are you doing, girl?
25:21Let's get everything dished up.
25:23Let's go.
25:24That's plenty.
25:26That's ready to go.
25:27Yes.
25:28These dishes need to come together right now.
25:31The fish looks like it's well cooked,
25:34but I'm a little worried about that skin.
25:37It doesn't look crispy enough.
25:39I don't know.
25:40Should I leave it or should I take it off?
25:42I don't really have time to make that decision.
25:45A few things.
25:46Still have a few things.
25:49Be cool.
25:51Okay, take a breather, girl.
25:54No seeds.
25:55I'm not getting kicked off MasterChef for seeds in this.
25:59Five, four, three, two, one.
26:04Time's up.
26:05Hands up.
26:06Hands up.
26:07Woo!
26:09Wow.
26:11Oh, my God.
26:14I got the food on the plate.
26:16That's all you can really hope for at the moment.
26:18It's just not as great as I would have wanted it,
26:20but I'd still eat that.
26:24Like, gladly.
26:27Nervous.
26:28Took a risk and it didn't work.
26:29I hope the flavors are good.
26:34I think the dish in my head could have got me to semifinals.
26:37This dish, I'm not so sure.
26:39We'll see.
26:41We asked you to turn your mystery box fish
26:43into two enticing dishes.
26:45One raw, one cooked.
26:47On the line is your spot in the semifinals.
26:52Liz, please bring up your fish dishes.
26:56I hope they really like this
26:57because this is food that I want to eat.
26:59These are flavors that I'm drawn to,
27:01and I hope that they are too.
27:04Today, I made sea bass two ways.
27:06My raw application is in a crudo
27:08with a cilantro, lime, agua chile,
27:11and some kumquat.
27:13And then the cooked application,
27:15I have pan-seared sea bass
27:17with a celeriac fennel puree
27:19and a fennel and celery slaw
27:22with a caper beurre blanc.
27:24The presentation of these two dishes
27:26are really stepping it up.
27:27They look great.
27:28Thanks.
27:30Let's start with your raw dish.
27:39Liz, I think in the last few cooks,
27:42you've loosened a little.
27:44It feels a little more free,
27:45and I think that's such a great direction
27:47that you're going in.
27:49Your raw application of the fish was so good.
27:52That agua chile was bright and punchy
27:55and fun to eat.
27:56Your cuts on the fish are also beautiful.
27:59Super nice and even, really lovely,
28:01like a treat to eat.
28:04I really enjoyed the texture of the fish.
28:07that salt and sugar that you used
28:09firmed it up just a little bit
28:11before you sliced it.
28:12Yeah.
28:13Gave a really nice flavor to the fish.
28:14I love kumquats,
28:15and you used them right.
28:17It's really balanced.
28:18It works,
28:19and it's a really elevated plate of food.
28:21I mean, this is a master chef type of plate.
28:25Now, let's try your cook dish.
28:26For the cook dish, I found that texture on that skin
28:41a little bit gummy.
28:42Yeah.
28:43I was fighting with it just a little bit.
28:44Yeah.
28:45But fish was cooked perfectly.
28:46It flakes really nicely,
28:48and you see how moist it is.
28:50That's exactly what I look for
28:52in like a restaurant-quality cooked fish.
28:55This puree, it is buttery.
28:58It is smooth.
28:59It's velvety.
29:00The celery act and that fennel
29:02play together so well.
29:04It is bananas how smooth it is.
29:07Overall, it all makes sense.
29:09It works.
29:10You're threading the needle through,
29:12and it's making sense.
29:14Good job, Liz.
29:15Good job, Liz.
29:16Good job, Liz.
29:17Thanks, thanks.
29:22Marianne, please bring your dishes to the front.
29:24So I made amberjack two ways.
29:29I have a raw preparation, which I did a spicy lemony dressed crudo
29:35with a charred scallion and avocado mousse on the bottom.
29:39And for the cook preparation, I did a corn curry sauce
29:45with some roasted fingerling potatoes and a crispy rice chip on top.
29:50Let's give the raw dish a taste.
30:01Marianne, this did exactly what I want an amuse to do.
30:04I'm, like, drooly.
30:06I'm, like, feeling ready for the next bite.
30:08It was bright.
30:09It was tasty.
30:10I love the crispy elements that you added as well, like the taro chip.
30:14Great pivot.
30:15That avocado that's really rich, and there was that scallion.
30:20I got the fish.
30:21You could have embellished a little bit more, but it's tasty.
30:25The fish is beautiful.
30:26You treated it really daintily in a nice way.
30:30Let's give the cooked version a try.
30:41The fish is actually cooked really well.
30:43You nailed that.
30:45By just questioning the potato and whether it needed to be there.
30:49And the sauce that you have, it's not quite a sauce, not quite a soup.
30:53It's not quite a puree.
30:54It's not quite a liquid.
30:56This kind of texture is confusing.
30:58Right.
30:59But then that crispy chip on top was really good and nicely seasoned.
31:03It brought that, like, salty little bit of deliciousness onto the dish as a whole.
31:10There's definitely some areas that I was aware that I could have been a little bit better,
31:14but I think, overall, I did pretty good.
31:18Andres, please bring up your fish duet.
31:22I'm nervous.
31:23I'm nervous because I did take a peek at the other dishes and they look phenomenal.
31:29My dish does not look like that.
31:31I made Japanese medai two ways.
31:34For the raw fish, I took the Japanese medai and seasoned it with very bright Thai flavors.
31:41It's on a guantan tostada.
31:43And for the main, I made cabbage puree, carrot sauce with cognac, and a little carrot top pasto just on the side.
31:52It's a kaleidoscope of different colors and a lot going on.
31:56Yeah.
31:57Let's try the amuse.
31:58Andres, I'm just going to tell it to you how it is.
32:12This dish is a total mess.
32:15The flavors are all over the place.
32:17It's lacking of salt.
32:18It's way too much sweetness.
32:20And the ideal amuse should be no bigger than one or two bites.
32:24This is four bites.
32:26It's a lot.
32:28There's the lettuce on there.
32:29There's the coconut.
32:30There's the fish.
32:31There's the lime leaves.
32:32There's the lime leaves.
32:33There's a lot of elements.
32:35The actual cut on your fish is uneven.
32:38One of the things with any raw application of fish is that it needs that care and precision.
32:44Okay, we're going to go on to cook.
32:47The fish was cooked really, really nicely.
32:58But I would have rather you just remove the skin.
33:00If you're not going to get the skin super crispy and pristine, don't put it on.
33:04Okay.
33:05But I really love this carrot top pesto.
33:07I thought that sauce was really nice.
33:09It was bright.
33:10The puree of cabbage, it tastes good.
33:13There's way too much of it.
33:14It's taking away from the beauty of the fish.
33:16You just need to be more, I think, intentional and get to your destination without these crazy amount of deviations.
33:27The judges were not impressed with my dishes.
33:30But maybe I luck out and someone else did worse than me.
33:36Boo!
33:37Can you bring up your fish duo, please?
33:41I had already sold the judges a taro puff.
33:43And I had, like, miserably failed at this.
33:46Now I'm scared that the fish is not going to deliver also.
33:50My plate feels incredibly vulnerable.
33:54I made sea bream two ways.
34:03For the raw application, I've prepared a apple sea bream achar.
34:07I wanted to put the achar on a taro puff.
34:11But once I fried it up, I did not like the texture.
34:14Mm-hmm.
34:15And so I decided to leave it off.
34:16Okay.
34:17And then for my cooked application, I poached my sea bream in a white wine green peppercorn yuzu sauce.
34:26And then I made a fennel green apple slaw.
34:32Let's try the raw dish.
34:43I really liked the flavor of this.
34:45It was punchy.
34:46I liked the little bit of heat.
34:47It's got a smoky heat to it somehow hanging around in my mouth, which I think is really nice.
34:53Your knife cuts are regular.
34:55I really enjoy the little bites and, like, the little different textural nuances.
35:00Yeah.
35:02I appreciate the fish is cut very pristinely, but it's actually too small cut for this bold of flavor.
35:07Okay.
35:08Because it kind of enrobes every piece in a big pucker of spice.
35:12Okay.
35:13You got a bit of a palate killer here.
35:15It's so unfortunate that you didn't get the taro on there.
35:20That would have offset the bold spices.
35:22All right.
35:23Let's give the cooked version a try.
35:37Boo, um, it's hard to create dry stuff out of moist environment, but somehow you have.
35:44The fish is overcooked.
35:48Because you would think poaching, because it's wet, it'll stay moist, but somehow it just pulls that moisture out.
35:56The flavor itself is pleasant, but I think that that sauce is pasty and is viscous.
36:03We got a little bit lost on this one.
36:07My heart was definitely not on that plate today.
36:10I don't know what was on that plate.
36:12I am scared.
36:15Veronica, please bring up your fish duet.
36:18I'm more confident in my raw dish.
36:21A little unsure about the cooked one, but I hope the two of them together will get me into the semifinal.
36:28I made rainbow trout two ways.
36:30For my raw fish, I made a rainbow trout crudo marinated in a mango dashi broth,
36:35topped with a mango salsa.
36:38For my cooked dish, I also made a pan-seared miso soy rainbow trout topped with pickled daikon and carrot,
36:46and a ginger green onion oil.
36:49First, the raw dish.
36:50I love this crispy spring roll wrapper tart shell. It's crispy, it's crunchy.
37:05It did exactly what you hoped it would.
37:08Flavor-wise, it was tasty, and the texture is very nice, and I think it looks really cool on the plate.
37:12It was too much of the trout as a ratio to the mango and the other elements, but I thought it was very pretty to look at. I thought it was well thought through.
37:24Now for the cooked dish.
37:26Your cooked application, the cook on the fish, is A+. Very, very nice. It's juicy, it's tender, it's got a really nice color on the outside, which I think was added to by that miso glaze you did.
37:44Yeah.
37:45But the flavors, I think, are a little bit muted.
37:48Yeah.
37:49You didn't push the envelope, especially when it came to ginger scallion sauce. That is a sauce that should be super, super powerful.
37:57Yeah.
37:58But it's beautifully cooked.
38:00You know how to cook, you understand flavors, and you are on the right path.
38:05Continue.
38:07Good job, Veronica.
38:09I think the judges like both of my dishes, and I do want to win, but at this point, I'm done with guessing.
38:17I did my best, and it is what it is. Fingers crossed.
38:22All right, we've got a big decision to make, so give us a second.
38:28That wasn't an easy one.
38:29No, that was a lot to get done.
38:32I'm really disappointed.
38:33It was definitely one of my weakest attempts in the kitchen.
38:36I don't want to go...
38:39Steaks couldn't be any higher.
38:42I've got a lot to show the judges still, and I want to show them that this matters to me, and that I will do better.
38:48This was another tough one. You all went outside your comfort zone, but there can only be one winner.
39:05The first home cook moving on to the semi-final is...
39:18Liz.
39:20Good job.
39:22Thank you. Thank you so much.
39:24This feels surreal, and it means that I'm going into the semi-finals with a vote of confidence. I'm really happy. I'm really happy.
39:34Liz, for your skill in the fishery department, you also net a $5,000 boost, thanks to CIBC Adapta MasterCard.
39:43Thank you very much. That means a lot.
39:47This is so exciting. I want people to be cooking the food that I'm making and enjoying it in their homes.
39:55So getting $5,000 from CIBC is going to give me a huge boost towards realizing my food dream.
40:04Veronica and Mary Ann, you are safe and also semi-finalists.
40:10Yay!
40:11All of you can head to the gallery.
40:14Thank you. Thank you.
40:15I'm going to semi-finals, and I feel excited.
40:19But I think my mom will be more proud of me if I make it to Pau 3.
40:25I am so excited. I can't even believe it.
40:28I'm gonna sleep good tonight. Or not at all. I don't know. One of the two.
40:35Boo and Andres, both of you got tripped up, and unfortunately, one of you will be going home today.
40:41Andres, there were too many ideas on both your plates, and your crudo was overly sweet.
40:48Boo, your poached fish was overcooked, and the achar was too intense.
40:54The home cook whose dish rose just a little bit higher is...
41:01Boo, you made it to the semi-final.
41:08Yeah.
41:09Well deserved. Okay?
41:15Get over there.
41:17Making it to the semi-finals feels amazing, but now I need to reset myself and go back to cooking from my heart.
41:26Andres, your passion for food and life is pure punk rock.
41:33We love your enthusiasm, and we know your students are going to be so inspired by your journey.
41:40You guys made my dream come true. I've never been around so many food nerds.
41:49You're all incredible, and I'm just so happy that I even got a chance to do this.
41:55So, I'm really, really, really proud.
42:02Come here.
42:04Thanks a lot.
42:06This has been not only the most fun experience I've ever had in my life, but also the most difficult thing I've ever had to do.
42:14Good job, Andres.
42:16Thanks, Boo.
42:17Keep going, keep going.
42:19Yeah, I would have done a lot of things differently.
42:22But I know that I put my heart into this, and I can only just be proud of what I did.
42:27It looks like chaos, but I like it.
42:29Yeah.
42:31Andres, take a look at the gallery.
42:34Who do you think is going to be Canada's next MasterChef?
42:37You're asking me the hardest question on earth.
42:39I think, Boo, you got this.
42:42Take it home, okay?
42:43You're the best. We're going to miss you so much.
42:50Woo!
42:51I'm going home today.
42:52It is a little upsetting, but I got to actually show Canada.
42:56Show my family, my friends, my students, my community, who I am.
43:01And I think that's, like, priceless.
43:04See ya!
43:05Rock on!
43:06See ya!
43:10Next time...
43:11to the MasterChef Canada semifinal.
43:14So let's play a little game.
43:16Whoa!
43:17Okay, fingers crossed.
43:19Playing safe is not going to get you a spot in the finale.
43:22This is the energy that I like.
43:24Okay, I need to get working.
43:26Ooh, look at that.
43:28I'm astounded that you pulled this off.
43:30I was a little confused.
43:31There's a lot riding on this one saint.
43:33Which made it even more than a Ebola player?
43:36What's giving me a variant?
43:37Igamers .
43:38I 김irus Babbook is a close guide.
43:39Jump.
43:40Jump.
43:41Jump.
43:42Jump.
43:43Jump.
43:44Jump.
43:45Jump.
43:47Jump.
43:48Here we go here.
43:50Jump.
43:51Jump.
43:52Jump.
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