S2E16 (Team Challenge) Note: At the beginning of the episode, the top six chefs were split into two teams and asked to run dinner service at the Michelin-Star restaurant, Patina. They were tasked with executing four of the restaurant’s signature dishes (shown below) with basic instruction from the restaurant’s chefs. The Red Team of Christian, Ben, and Suzy won based on feedback from the guests (all of whom were Patina regulars) and the restaurant’s chef and owner. This sent the Blue Team’s Tracy, Adrien, and Jennifer into the pressure test.
The episode showed and talked about so few components of each dish that it was difficult to determine the techniques and ingredients used in each one. Additionally, based on my watching of the episode, it appeared that many (if not all) of the sauces, marinades, and other prep work were already done for the chefs. While I hate passing up on a challenge, I felt that there was simply no way for me to recreate even one of the dishes with the limited instructions and my lack of access to the ingredients that I thought would be necessary. Therefore, I had to skip this challenge and move on to the pressure test from this episode.
For the pressure test, Tracy, Jennifer and Adrien had to scale and filet a whole salmon into at least 10 portions and cook one of those portions perfectly for the judges in just 45 minutes. Before the task, Gordon Ramsay gave a helpful tutorial to the chefs demonstrating the proper way to accomplish this. I thought it was really helpful so I posted the clip below. I really wish this show had more of this and less of the interpersonal drama. But I guess that’s not what reality shows are for…
All of the contestants really struggled with this challenge, but Tracy had the most issues with both the prep and the cooking, resulting in her elimination. However, I definitely think she got the better end of the deal as the show said that they would pay for 1 year of classes at Le Cordon Bleu for her and a job with one of them when she graduated.
Since I obviously was not going to get my hands on a whole salmon, I decided to simply make a perfect pan-seared fillet of salmon with a garlic-dill butter sauce and two sides: cheddar-gruyere scalloped potatoes and roasted asparagus.
The first thing I did was work on the scalloped potatoes. I used this recipe as my guide: Scalloped Potatoes – Southern Food. This recipe was very simple and straightforward so I, of course, had to jazz it up a bit. I made several key changes and additions, which definitely added a lot of flavor.
In a small saucepan, I melted 3 tablespoons of butter with 2-3 cloves of garlic (minced). After allowing that to cook together for a bit, I blended in 3 tablespoons of flour and cooked that mixture together for 1-2 minutes.
I then added 1 1/2 cups of skim milk, 1 teaspoon of salt and a couple dashes each of thyme, nutmeg and black pepper. I whisked this mixture constantly until it was smooth and bubbling. Then, I removed the pan from the heat and stirred in 2/3 of a cup of shredded sharp cheddar cheese and 1/3 of a cup of shredded gruyere.
With the cheese sauce complete, I layered 2 cups of thinly sliced potatoes in the bottom of a a casserole dish and poured half of the cheese sauce over the potatoes. I repeated this with 2 more cups of potatoes and the rest of the cheese sauce. Then, I sprinkled the top with shredded cheddar cheese, grated parmesan and paprika.
I baked this at 350 degrees for a little less than hour (until it was cooked through and brown and crispy on the top). For plating purposes, I used a large round cup to get a perfect circle of scalloped potatoes to display with the salmon and asparagus.
While the potatoes were in the oven, I prepped a bunch of asparagus and tossed it in some olive oil, minced garlic, diced yellow onion, salt and pepper. I baked this in the oven (at 350 degrees) until the asparagus were tender, about 10-15 minutes depending on the thickness.
Finally, it was time for the salmon. I have never pan-seared salmon before so I completely followed this recipe and it was great: Seared Salmon Fillet Recipe. While the salmon was cooking, I made a quick and simple sauce by melting a couple tablespoons of butter with 1-2 cloves of garlic (minced) and some fresh dill.
When everything was finished, I plated the salmon then squeezed some fresh lemon over the top and spooned the garlic-dill butter sauce over the top. Finally, I put the scalloped potatoes and asparagus on the plate and served. Overall, this dish was delicious. I could not stop eating those potatoes and the salmon was very flavorful. I still have no idea how I would have done at breaking down the salmon but I’m now confident that I can make a great salmon dish.