How To Cook A Russian Salmon Coulibiac _ MasterChef Canada _ MasterChef World

Take notes .

I'm coming for you next .

It's double handed speed , baby , speed .

I have everything to prove I chose to do this .

So I , I can't come out in the bottom because otherwise I look like a fool .

It's hard work , baby .

I see Eugene .

He is taking much more time chopping up his mushrooms for a nice even consistent , fine dice .

Those look nice .

Eugene .

Thank you .

It's all about position .

It's awesome .

Keep it going 30 minutes .

It's gotta be one of the fanciest things that I cooked .

Every single layer is distinct and all the flavors marry together to make this dish .

What it is .

There's a lot of precision involved in this .

The length of cook on the overall dish can change if you have too thick , a layer of the various garnishes or too thin a layer .

I'm feeling good .

I got this .

It's already ready to go .

I need to get this in the oven .

Pretty right now .

Michael B is in a lot of trouble , first of all , OK .

He's the latest to roll his pastry that is gonna go in the oven really late and it's not gonna cook one of the key steps is giving that pastry crust .

A really good egg wash with a touch of cream beaten into it .

So it has a wonderful , nice rich shiny crust .

Twin that roof .

Come on , guys .

20 minutes .

Say your prayers .

Everyone , your sandwich should be in the oven by now .

Look at Michael Lee's hands .

They are really shaky .

The clock is getting to be a little bit .

He's running out of time right now .

I'm working slower than I should be right now .

Come on , I got to get in that oven and it has to go in right now .

This is insane .

Come on , mate .

Come on , mate .

The pressure .

It's , it's hot .

Come on , baby , 10 minutes .

It's important to keep an eye on your cooler biak in the oven in order to ensure a good golden even cook .

It is anyone's game right now .

Amazing .

Hey , 65432 .

Wow .

It's now time to try your salmon .

Cool .

How are you feeling about things ?

Feeling great .

No regrets at virtually volunteering to be in this pressure test .

Uh Absolutely not one more chance for me to present food to the three of you happy with the outcome .

Yeah , I'm very happy with the outcome .

Not only do I want to see perfectly cooked salmon , but I want to see six distinctive layers .

Do you think you've been able to achieve that ?

I think so .

So you ready to take a look ?

What do you think ?

Awesome .

I like it .

Awesome .

Is not the word that I would probably use .

I would have liked the pastry just more tightly wrapped around that salmon .

So there's less of a space between where the salmon ends and the pastry starts .

And did you season every layer , Michael ?

I did .

You know , it's not perfect .

That's for sure .

Pastry of tat undercooked salmon .

Just a little over .

You have to give this a lot of thought .

Thank you , Michael .

Thank you , chef .

Hey Jan , how does it look for you ?

I think it looks beautiful .

I'm very proud of it .

To me , it looked kind of great .

See you soon because I can tell you of all the ones I've seen .

This one is got to be the closest .

Thank you .

So when they cut into this , what am I gonna see ?

Perfection ?

Perfection .

I see those layers .

Very nice .

What is in my mind ?

I think you love it .

You no doubt .

That's right .

I have no doubt .

This tastes fantastic .

Thank you .

OK .

So everything combined together , you got all the distinctive flavor .

This is something that your husband would love to taste , right ?

So you want him to taste it ?

Oh He will be .

When do you want him to taste it when I win this ?

I like that .

Thank you .

This is it .

I'm worried about what it's gonna look like inside Michael V Chef Claudio .

Your pastry feels very thick .

That fish you perfectly cooked the salmon .

You weren't even able to look at the salmon .

It was wrapped and encased in this pot pastry and you still nailed it .

That's a huge achievement and very tricky to do .

But how does it taste ?

No salt ?

Did you not season your fish ?

I didn't season the fish .

No .

What's happened here ?

Boy , supposed to be chopped parsley .

That's a whole leaf of parsley .

Just it is .

That's a mistake that I have to own up to .

It's not chopped enough .

It's not chopped at all .

What happened ?

Missteps ?

I hope you live to see another day in this kitchen .

Thank you , Chef Eugene .

The moment of truth slice it very , very slow .

I would say it's not too bad .

I can see all the different components that salmon actually looks nice .

Take yourself .

Did you season it ?

I forgot to season it when I was layering .

So I did season it on top of the egg yolk .

The salmon is nicely cooked but it's not season .

The taste is there .

The pastry is slightly hard and that's because you probably over roll it over , handle it .

I know you try to add extra salt to the egg yolk , but unfortunately , just wasn't enough .

That was a very tough challenge .

There were a wide range of errors .

There were home cooks that were flying through preparation production , possibly making compromises .

The decision is based on who replicated that dish .

The closest this could come down to simple seasoning .

This pressure test , pitted some of the strongest home cooks in this kitchen against one another .

And you were all so confident , but in every instance that confidence was misplaced , except for one chance your dish was perfect .

Thank you .

And your attention to detail .

Won the day .

Please take off your apron and head up to the gallery .

This is the best feeling ever .

I know I have earned my spot here .

Now , I need to go , girl .

Thanks .