Below Restaurant Standard Seafood Platter | MasterChef Canada | MasterChef World

The remaining chefs have just 60 minutes to perfectly replicate a luxurious seafood platter in this tag team challenge. Thea and Jeremy worked themselves up running out of time to finish all the components.
Contains Content from MasterChef Canada Season 7 Episode 8 (Back to Win). – Subscribe: https://www.youtube.com/MasterChefWorld

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Oh man just a a bone oh no who butchered the fish it was me Chef Christopher if this was a restaurant Ceviche and I received that I’d return it absolutely Chef I would comp the meal there’s 10 minutes left we got to go get that muscle done get that muscle

Done come on nice this kitchen right now is going 100 m an hour but you can feel the in tensity is building as the clock ticks down that pressure just constantly keeps pouring on okay muscles in muscles in muscles in we’re looking good there we go top on

Top on push push push you might get switched out here soon now it’s time to hit the friers there’s so many fried elements in the fritto misto smelt halber oysters squid rings baby octopus you fry them all at different times and try to get a uniform cook in all them not have some

Undercooked and some overcooked the Fredo misto is a lot of work especially with just me handling the fish it’s taking too much time you have to do the oysters in the fryer oysters oh yeah sweat Christopher has just put his frto misto in the deep fryer now I hope he

Hasn’t put all the varieties of fish in one basket cuz things will definitely be overcooked okay fry the fish let’s go let’s go five minutes only five more minutes we got to get plating now’s plating time this is really coming down to the wire take those muscles off right now each

And every one of them are pushing to the edge you see any that are unopen no I they’re all open okay good Swit switch go go go go get those octopus going we literally have just enough time we got this we got this we got this yes yes yes

Good it looks like the tide is changing here Christopher and may are ahead of everyone right now don’t worry about the time don’t look at time just focus on getting it done surprisingly Jeremy and TAA are behind but I think he’s taking on way too many tasks holy is Andrew’s plan come to

Fruition I know that we’re missing so much we haven’t even started our Ceviche we haven’t put our St jacqu in the oven we haven’t added our fried elements into the cone we’re behind we’re behind we need to pick it up we have enough we should have had TAA doing more with the

Seafood that she can actually touch sweet only two more minutes minutes left I am desperately trying to get these Cil s shock down as quickly as possible pipe it pipe it quick it’s right there hurry up I’m it looks terrible it’s very embarrassing it’s going to take forever if we just finish

It would be a miracle let’s go let’s show them what’s up how do you do the cone you’re a pastry chef man you got it I feel like I’m in a battle I am getting beat up by but there’s nothing I won’t do to get every single component

On this platter Chris we don’t have time get it in do you have that Mayo done all right final sh in everybody in come on I got the mayonnaise go go go go last minute I don’t I think we should just torch this okay where’s the uh

Right there right there get as much as you can on that bladder I’m trying to tackle the ceviche I know not everything’s in there but right now it’s about quantity over quality 30 seconds only 30 seconds half this is very dangerous when I’m doing it come on guysle hustle final P where’s frier

Frier frier 10 9 8 7 6 5 4 3 2 1 up up yes woo holy wow good job Chris we did a pretty bang on job we have every single component on there good job team Asian freak feeling pretty good we pushed hard there’s a few small things that we

Forgot damn the mail was made too yeah not feeling good right now we’re missing the fried stuff it’s all just sitting right there in a bowl oh man this is going to be torture yep Andy and Andrew please bring your seafood platter to the front how do you guys think you

Represented the East Coast pretty good I really do think it was a total collaboration team effort overall I think you were on the right path there was a few missteps presentation looks a little rough there is no aoli mhm in the bowl ready to go you just want to go and

Grab it right I just want to go and grab it I’d love to taste it but I can only taste what is presented in front of me I want to try the ceviche you can see that some of the fish is still raw it’s a little bit Liquidy I wish I had a little more time to develop it does need some more salt a little more of a kick to it next thing I’m going to try is the muscles the muscles are perfectly cooked the broth is really beautiful it’s a great effort thank you

Chef gentlemen Chef oh I love sardines they still see the beautiful glistening skin beautifully cooked great flavor next up is the cocki San jaac are you happy with that I would be too nice job thank you sauce is good potatoes very very tasty thank you gentlemen thanks

Chef so I hope that Fredo mistos can stand up on his own without the ioli it’s a little bit overcome I’m not seeing a lot of moisture you can see yeah all right let’s go for the squid it’s excellent thank you Chef well done thank you I think you can show your

Face in out ofs but will it be enough in this kitchen let see I feel like we did an admirable job of an impossible task good job guys good job guys I’m pretty proud still even though we had some mishaps May and Christopher come on

Up wow look at this look at this when Andrew was making up that team I think his strategy was putting things that didn’t mix together Andrew you got this one wrong do you think it was the perfect mix you guys I think so I think we worked really well together we were

Just focused and getting every element out on the plate but does it taste good let’s go for the fro misto looking at it it does look a little pale dioli nice very nice the smell it could have used just a little bit more time I’m really looking forward to this

Squid here because if you look at it this is precise like your parking cars you scored it Nicely it’s really good I think it’s restaurant quality thank thank You the ceviche looks amazing look at the liquid beautiful the smile on your face it’s amazing you’re happy aren’t you I’m very happy so how does it taste oh man just a a a bone oh no who butchered the fish it was me Chef Christopher if this was a restaurant

Cich and I received that I’d return it absolutely Chef I would comp the meal okay muscles just by looking at these muscles you can see that they’re perfectly steamed they’re still Plump the broth is full of depth really incredible thank you thank you CH I’m going to try the sardines fabulous really well seasoned thank you CHF next the cocky San jaac it looks great it really does sea scallop lovely cook on it nicely seasoned the potatoes are very

Light and fluffy it’s amazing what two individuals can do when communicating clearly and concisely thank you very much Chef I’m worried because our platter is not perfect good job guys our ciche we forgot to check up her bones Jeremy TAA please bring up your seafood platter for

Tasting I just wish I could hide in a hole right now and not present this dish I’m just super embarrassed what’s going through your minds right now I think we’re a little defeated I think I just spent tooo much time trying to take all responsibility for the fish well there’s no fritto

Misto no ioli no potato on top of those beautiful muscles so I’m going to start off by trying the cocky sanjac I’m looking for a sea scallop that is just Cooked the cook on the sea scallop is actually very nice super moist and great flavor on the potatoes nicely seasoned I’m getting a little flavor from the guier cheese let me try the 1 next delicious very flavorful very well done good showing for what it is you’ve done thank you both thank you

Chef who cooked the muscles I did it looks like they spent a little too much time in the broth I mean you can see how dry that is yeah I’m going to dig a little deeper and see if there’s any that are cooked properly but I I don’t

Even know where to go here it’s all right let’s move on how do you feel Jeremy about the ceviche not too great we waited till the last minute it looks very dry it’s not a Ceviche it’s lacking in complexity there’s no herbs in here you know that already though yeah and I

Don’t want to kick you when you’re down we’re down you guys are down right now oh God this is rough okay f M it’s not there I just look at the sub squid here okay who did this I made the filling um Jeremy cleaned it I cleaned it w that

Seems like a team effort and it looks good nice calization Here nice perfectly cooked and perfectly seasoned and a compliment to on the stuffing look at that you got the garlic you got the pine nuts very tasty see this is so good I’m going to bite into another one thank you Chef thank you you did not get everything on the plate but

A for effort thank you thank you Chef I’m super disappointed in myself I think our strategy was just off from the beginning I should have split up the tasks more evenly that was Brutal