Narrator: Tonight on "MasterChef"...
Halibut.
It's a Gordon Ramsay master class...
The way Gordon's moving, just like a surgeon at work.
- And only the sharpest home cooks... - Damn it!
- Looks like it's been mauled by a cat. - ...will make the cut.
This looks like trying to clean a fish with an ax.
Then, a shocking twist...
Two more talented cooks will be leaving.
...shakes up the MasterChef kitchen.
That will happen right now.
Resync by TEDI for WEB.x264-CookieMonster
( Music playing )
Top 12! Yes!
Emily: I'm in the top 12 of "MasterChef."
I never envisioned that this would happen.
Welcome, everyone!
Emily: Gordon's got five aprons left, Aarón's got four,
and Joe's down to three aprons.
But I'm ready for top 10, I'm ready for top five.
I'm ready to represent Joe in the finale.
How's everyone doing?
- Doing all right, Chef. - Good.
All right, guys, your next challenge
is what we call a skills test.
- Oh! - Tonight is all about one unique protein.
A truly versatile protein.
It can be broiled, baked, or grilled.
- I'll be right back. - Oh, no.
Chelsea: Where is he going?
Aarón: Be worried. It took four strong men
just to tackle that deadly beast.
- Oh, no! - ( laughs )
- ( gasps ) - S.J.: Whoa!
Shanika: What the hell?
- Oh! - What is that?
Shanika: This is a big-ass fish.
I have never seen a fish this big in my entire life.
I don't even know where the hell they got that fish from.
It looked like a dinosaur or something, I don't know.
- Look at it. Come on. - Wow.
Hundreds of dollars worth of delicious,
incredible, fresh halibut.
- Wow. - ( laughter )
Tonight, each of you will fillet an entire halibut,
and portion it out evenly.
This is a skill I expect chefs in my kitchen
to execute flawlessly.
And now it's your turn to master it,
'cause I'm about to show you how.
- Yes! - Okay?
Watch carefully.
Flat fish, one of the most difficult fishes
anywhere in the sea to fillet.
First off, sharp knife.
Halibut, it's got four fillets. One, two, three, four.
I'm gonna start the knife cut from top of the head.
Slice through. Gently use the tip of the knife.
Come down to the top, and there's a line there
that'll help guide the center of the fillet.
So, follow that line to the tail,
and then fingers down, and then pry.
Really important, make sure you use the filleting knife.
We need that flexibility to go in and under.
This really ensures that you got a nice clean cut.
Carefully slide the knife across the bone.
Hold the fillet down, off, and let the knife do the work.
- Oh, my God. - And from there, fillet number one.
- Oh, my God! - Wow! Amazing.
Again, find that bone, then come through.
Again hold the knife nice and flat, pull back,
- and bend that knife. - Oh, my gosh.
- Fillet number two. - Oh, my God.
Now, turn it over.
See that little thin line there?
That's the indication where the actual middle bone is.
Run your fingers down,
and keep that knife against the side of the bone.
Just gently lift it up and then off.
- Again, clean. - Oh, my gosh.
A little bit more difficult, this one,
'cause it's so much thinner.
Hardly any meat on that tail part of the carcass.
Carefully pull the fillet back.
Bend the knife,
and then back down and off.
- Fillet number four. - Wow.
- Oh, my God! - Carcass nice and clean.
I literally want to see no flesh on there.
Wow.
Watching Gordon Ramsay fillet this fish is amazing.
And then we start our portions.
- One. - I'm seeing how precise he is,
how much finesse he has.
If he was in my class, he'd have an A plus.
I'm just hoping I can do it as flawlessly as he can.
And there we have 16 fillets.
But we're not done yet.
- Mm. - The cheek.
And this is what we call the sort of oyster.
Out. Beautiful, majestic.
The cheek.
Oh, my gosh.
And that is how a MasterChef fillets a halibut.
- ( Applause ) - Ready?
- Yes, Chef. - Yes, Chef.
I have never been this close
to a halibut in my life,
but I have filleted fish before.
I wanna show off my knife skills
and show Gordon, my mentor, that I can do this.
You're gonna have only 20 minutes
to break down this halibut.
We want even portions, and it needs to be as clean
and effortless as Gordon's demonstration.
If it's not up to our standard, you will have to cook again
in order to stay in this competition.
- Is that clear? - All: Yes, Chef.
Your 20 minutes starts...
...now.
- All right. - Yeah.
Got some speed on, y'all. Come on, let's go.
- Oh, yes! - Oh, my goodness.
- Oh, my God. - Ooh!
Chelsea: This fish is huge.
I mean, this is the largest protein
I've ever got to butcher in my life.
All of this pressure, it just gives me so much anxiety.
- I'm freaking out. - Gordon: Let's go.
This means so much to me to get this right,
and I don't wanna mess it up for my teacher, Aarón.
Gordon: Halibut, one of the most precious jewels from the sea.
Yeah, even now at my restaurants,
I let only my sous-chefs actually fillet fish.
It's that important of a skill.
It's not a fish that's gonna be shredded and cooked,
so the presentation and how precise you are with the knife is key.
I can't find the-- the bone. It's really hard.
Joe: Guys, this is a very, very difficult challenge.
- Can anyone actually get through this perfectly? - Gordon: Yeah.
For me, the secret about this skills test tonight is that level of care,
the way you handle, the way you bend the fillets, the way you bend the knife.
- You can't tear this. You can't puncture it. - Aarón: Yeah.
You can't rip it. You gotta let the knife do the work.
It's like an operation. It's precision beyond belief,
and you know the yield from all those four fillets is crucial.
Whoo-wee. This is hard.
Guys, five minutes gone, 15 minutes to go.
( Panting )
I'm pretty nervous right now.
You know, usually I have a lot of confidence,
but I've never filleted a fish.
I live in Iowa. We don't get fresh halibut,
so I gotta stay focused and-- And really get going on this.
I feel like because I'm one of the younger ones here,
I might be a little bit underestimated in this competition.
I wanna show that I can really come up with some great skills.
My dad's actually a butcher,
so I've picked up a couple things from him.
I've never filleted a fish this large,
so I'm just taking my time
and making sure these fillets come out beautiful.
( Sighs )
The type of fish that we eat,
you know, in Louisville, Kentucky, are catfish
and redfish, those type of things,
but never a flat fish.
If I don't get this fish right,
then I'm going into the elimination test.
I've been in elimination over and over again,
but I-- I just wanna rest for a day.
I would love to be on the balcony.
Gordon: Just coming up to halfway.
Ten minutes to go.
We should have our fillets off by now.
Let's go.
Damn it!
I'm massacring this fish.
Oh, come on. I've filleted fish before,
but I wouldn't say that it's something that is in my wheelhouse
or something that I am very, very good at doing.
Living in Wisconsin, it's not an opportunity
that I have a whole lot,
is to cook and kill and clean fish.
So I'm down there in the trenches with everybody else today, I think.
Okay, focus, focus.
So, some impressive performances out there.
Gordon: Yeah. Cesar.
That guy's discipline with a knife is extraordinary.
There's still fish left on the carcass.
- ( Panting ) - Chelsea, just breathe.
- I'm trying. - I know.
I know it's hard. Just breathe.
- Chelsea's freaking out. - Yeah.
- Oh, what's wrong? - Chelsea, I think she's just struggling
to get her head around the size of this thing.
Come on, Chelsea, you've got this.
- ( Groans ) - Three minutes. Let's go!
You've got to start portioning, guys.
Speed up. Let's go.
Come on, Gerron, you got this.
- Joe: Emily's look very good. - Emily's look wonderful.
Thing is, will she finish in time?
She's got one more big fillet to clean there.
And she has to get the oyster.
Joe: Emily, hurry up.
Oh, there's some of the tail left.
We're looking for perfection, precision,
technique, finesse!
Joe: Don't forget those oysters.
Gordon: 30 seconds remaining!
( Groans )
Come on.
Joe: Let's go, guys. Come on, come on!
Gordon: Let's go, guys.
Oh, my God. They're too small.
Ten, nine, eight,
seven, six, five,
four, three, two, one.
And stop!
Hands in the air, knives down.
- Well done, all of you. - ( exhales )
That was a very difficult skills challenge,
breaking down an entire halibut.
Let's take a much closer look.
Cesar.
Have you done this before?
I've done it with smaller fish,
but never something this size.
This is a commanding looking fish board.
- Thank you. - Let's check out your fish carcass.
- Okay. Wow. - Man!
Everyone, take a look at this.
This is a master class in halibut filleting.
It's perfect.
It weighs nothing. It's a feather.
- Good job. - Thank you, Joe.
Good, good job.
Okay, let's check out the trimming bowls.
You did leave some good portions of fish.
How many portions did you get? Two, four, six, eight,
10, 12, 20?
Plus the cheek. Nice portions.
Very consistent. I'm impressed.
Aarón certainly has himself an excellent student in you.
- Good job, Cesar. Very good. - Thank you, Joe.
- Samantha. - Chef.
Let's have a look at the carcass first.
Um, it was really difficult.
Not very good visually there.
This here starts to identify
that you were ragged with the knife.
- It's all flaky. - Yeah.
And a lot of fish left on the carcass.
- And what happened here? - I didn't get to those.
- Dear, oh, dear. - That one's just ripped.
It's absolutely awful.
Looks like it's been mauled by a cat.
- Yeah. - Hole through there as well.
Sloppy knife work, big disappointment.
Trimmings.
Here's the other issue.
Look how much fish is left on that skin.
Look how thick that is.
Portion-wise, little bit jagged.
Little gash at the end. And look how thin that is,
because half this flesh
from the fish is left on the skin.
- Yeah. - Not good.
Sorry, Chef.
- Chelsea. - Hi.
You have one of my aprons.
So, you looked extremely flustered.
Yeah, I was overwhelmed.
I just really wanted to do a good job,
and I knew that I had left some fish on the carcass.
I was very disappointed in myself.
All right, let's take a look at the carcass.
( Sighs )
Let me tell you, your demeanor during that skills test
does not necessarily show up on the carcass.
You did a pretty decent job.
A couple bits here that are left over,
but as far as the center part, it's good.
- Okay. - All right, let's look at the trimmings.
Yeah, here's where I think you struggled.
You took off a lot of really usable parts.
You probably have two more portions of meat in there.
- Okay. - Considering all of those miscues,
there are some very beautiful portions here,
and you got the cheek.
Look, Chelsea, you gotta
really take care of that confidence level,
'cause that shows up in all of your performance.
So, please, harness that anxiety
- and turn it into motivation, strength. - Okay.
- It's not perfect, but good job.
- Shanika. - Yes, Chef.
Let's take a look here at the trimmings, shall we?
Oh, Lord.
Shanika, that's not even one portion.
It's like two or three.
Hearing the feedback,
I'm a little nervous as they're walking around.
They are judging critically.
Farhan, this is a disaster.
You've left half the fish on there. Not good.
S.J., there's some obvious gashes,
and quite a fair amount of meat.
You know that's not what we're looking for.
They are not letting anything slide.
Gerron, what you did is you took a beautiful fish
and you made, effectively, fish sticks.
- Sad. - If you were hacking away at that fish
or your cuts aren't concise...
Bowen, not good. Okay?
...they're gonna call you out on it.
Julia, look how much fish
is left on the carcass there. It's shocking.
Taylor, you missed the whole tail portion there.
- Too bad. - So I'm just going over in my head
what could I have done differently or what could I have done better.
- I'm worried. - Emily.
- Yes, Chef. - How was that challenge for you
- on a scale of one to 10? - Probably a seven or eight.
So, just visually, looking at the carcass,
it is as good as Cesar's.
Immaculately done. Let's have a look.
Nice clean bones going all the way through there,
and also, it's not hacked.
Really good. Nice and light.
Bowl of trimmings.
Skin, perfect.
These are like feathers.
Joe: Wow. Good job.
Portion-wise, they look beautiful.
Textbook. You've nailed it, young lady.
- Great job. - Thank you.
Emily, you can add "fishmonger" to the resume.
- I will. - Gordon: Great job.
- Okay, Ashley. - Hi, Joe.
What was the hardest part of it for you?
I just didn't wanna hack it up.
I really wanted to just take my time
and at least get as much meat off,
like a really smooth fillet.
I mean, this is the most fundamental cut of all,
and you just totally missed it.
- There's six ounces of meat there. - More.
That's a-- that's a shame.
- It is. - Right back there.
Let's see, what do we got in here?
Where-- where--
Missing something.
Where's the skin that you took off the fillets?
I didn't get the skin off the fillets.
Wait a second.
Yeah.
Did you just not even listen to what we asked you to do?
Wait a second.
Did you just not even listen to what we asked you to do?
I wanted to make sure I got portions on there and--
You gave us eight portions. They're all unusable.
You just took a fish that's worth several hundred dollars
and destroyed it and did not give us one portion.
- Zero. - ( sighs )
That's a-- that's a shame. Extremely disappointing.
I thought you were a better student.
You are in trouble.
Gordon: What a shame.
I'm crushed on the inside.
I've let the judges down, especially Gordon, my mentor.
All of you, walk down to the front, please.
Ashley: And to feel like I disappointed him
is heartbreaking.
Tough challenge tonight,
but some of you did us proud, let's get that right.
You actually paid attention,
and being able to learn a lesson quickly is critical
if you wanna become America's next MasterChef.
As your mentors, that is an essential talent that we are looking for.
Aarón: There are two of you that did not just do a good job,
but did an exceptional job.
Emily.
Cesar.
Emily, Cesar, great job, you two.
You're safe from elimination.
Please, head up to the balcony.
Thank you.
My heart is swelling with pride.
The judges' critiques just validated
that confidence in myself.
I hope I make Chef Aarón proud,
and I'm just happy to have another opportunity
to prove that I'm meant to be here.
Now, you 10, you'll all be cooking
in tonight's elimination test.
But now, with this next challenge,
you've got a chance to redeem yourselves.
And guess what you'll be cooking with tonight?
All: Halibut.
Joe: That's right.
Halibut is an incredible fish to work with.
It's flaky, and dense, yet delicate.
Uses for halibut are endless.
- For sure. - Now tonight, we want you to take that halibut
that you worked with earlier and transform that
into an incredible "MasterChef" -worthy dish.
We are giving you total freedom to make anything you want
as long as you make that halibut the star of your dish.
All: Yes, Chef.
You have access to the most amazing pantry.
Alongside that, you've got the best equipment any chef can dream of--
Viking stoves that are a dream to work and cook on.
Use it to your advantage.
All: Yes, Chef.
A reminder, at least one of you will be going home tonight.
You have 45 minutes on the clock.
Your 45 minutes start...
- ...now. - Come on.
- Come on, guys! - Go, go, go!
- Emily: Go! - Cesar: Run!
Holy--
Right behind you.
( Muttering )
Nutmeg, nutmeg.
Where are the carrots?
Are there carrots anywhere?
This is my chance to redeem myself for my fillet,
and I need to show the judges
that I have a lot more in my repertoire.
Soy sauce.
So tonight I'm making a grilled halibut
over roasted Brussels sprouts and asparagus,
carrot and ginger purée, with an Asian sauce.
Gordon: Let's go! Please!
Go, guys. Hustle, hustle, hustle.
- Emily: You got this, guys. - Gordon: Let's go!
Look at Farhan. Oh, my God.
He took the entire spice cabinet.
He's the OG spice boy.
So, that was probably the most difficult skill test
we ever presented to "MasterChef" contestants.
- I don't know what to do. - Joe: What's interesting is
they're gonna have to cook
with what they left on the board,
so they're gonna have to deal with the results
- of their filleting skills. - That looks good.
Which is a challenge, because not everyone got the perfect fillets.
Cesar: I wonder if she's gonna take the skin off or not.
She better.
The top ten is around the corner,
so tonight, we wanna see finesse on the plate.
We wanna see some of those magical ingredients from that pantry
utilized across this incredible halibut.
Perfect.
I wanna see big, bold flavors.
I wanna see creativity. I wanna see spice.
Tastes good.
Joe: This is a restaurant quality protein.
This is not a kind of fish you cook at home every night.
I wanna see these home cooks take this halibut
and put it on a plate that I can sell for 40 or 50 bucks.
Yep. Just over 35 minutes to go.
- What's Sam doing? - She's working with, like, mushrooms.
Today I'm going to be doing a pan-seared halibut
on top of a mushroom risotto,
with a sun-dried tomato pesto.
I have no experience cooking with halibut,
but I've been doing my studying, I've been doing research,
so hopefully I can knock this one out of the park.
- Samantha's doing a risotto. - Ooh!
I am making a pan-seared halibut with a fennel salad.
It's gonna have a brown butter vinaigrette,
and then I'm gonna do an avocado purée.
And I have to prove myself today
because I totally massacred that fish,
and I am more disappointed in myself probably than the judges are.
Aarón: Let's go, Gerron. Come on.
I'm making a pan-seared halibut
with white sweet potatoes, spinach, and onions.
I'm making this dish because I love sweet potatoes.
They're my absolute favorite,
but I've never had halibut before,
so I'm just hoping that those flavors go good all together.
Keep hustling, Gerron. Whoo!
Good hustle, Chelsea.
Chelsea.
- Yes, Chef. - What's the dish?
So I'm gonna do a kind of Thai-inspired dish,
since I've got to travel to Thailand.
And I'm going to do a Thai red curry
with, like, a cucumber yogurt to lighten it up,
'cause I want it to be spicy, with bok choy,
and, of course, a pan-seared, beautiful halibut.
Now, that wasn't the perfect butchering.
- I was expecting more of you. - I'm very disappointed that I let my nerves get me
and I am not gonna let that happen again.
- Let's hope you come back strong with this dish. Right? - Yes, absolutely.
I'm definitely gonna make up for this.
- 100%, Chef. - Good luck.
All right, Farhan. So what's the dish?
I'm making cauliflower couscous with an herb roasted halibut.
You're using the carcass. Amen. You're making a stock?
- Yes. - Thank God. What's in the stock?
So, it's fennel, lime leaves,
cipollini onion, chile de arbol,
I guess the spine of the fish
to make sure I got some nice fattiness from it.
( Coughs )
This sauce, all I taste is heat.
Taste that sauce. You tell me what the problem is.
- It's really spicy right now. - It's really spicy.
Everything that's a problem with you in this kitchen is in that sauce.
You're just so over-spiced.
Season it right now properly.
Otherwise, guess where you're going.
Home.
Taste that sauce. You tell me what the problem is.
- It's really spicy right now. - It's really spicy.
Everything that's a problem with you in this kitchen is in that sauce.
- Okay. - You're just so over-spiced.
Season it right now properly.
Otherwise, guess where you're going.
Home. Heard.
- Right, S.J. Tell me about the dish. - Yes, Chef.
- What are you doing? - I'm going to be doing a pan-seared halibut
with a Parisian gnocchi, pickled pear salad,
and a pancetta leek cream sauce.
- You're making gnocchi. - Yes, Chef.
Potato-based, flour-based?
- Flour-based. - Wow. I mean, it sounds super complicated.
Absolutely. You know, I'm really doing my best to really go out there,
because I know lately I've been playing it fairly safe,
and I really don't wanna be sent home because I didn't really try my best.
But, you know, I'm confident. You know I got into this competition by cooking fish,
so I think I can do it one more time.
Yeah, I gave you that apron and I believe in you.
- Good luck. Taste everything, yes? - Yes, Chef.
Let's do this.
All right, so, Ashley, talk to me about your dish.
I lived in France for a year,
so I am going for those French memories.
I have my Parisian gnocchi batter,
and then I am going to pan-sear the halibut and some spinach.
Ashley, you've had some issues with time management.
- Okay? So I need you to really step up - Yes, Chef.
And segment all the steps of your dish.
- Okay? - Heard, Chef.
- All right. - I'm so excited
- to see these Parisian gnocchi. - Yeah.
The pâte à choux dough is so easy, and that's so much quicker
- than cooking potatoes. - Right.
Four minutes remaining.
It's starting to get hot in here.
Samantha, the youngest, wearing my pin.
She's making a wild mushroom risotto.
Joe: One of the few fish that can take mushrooms is halibut.
- There you go. - One of the smartest dishes I've heard. Super ambitious.
I hope she can get it done.
- No! It broke. - So, Chelsea I'm really worried about,
because she's doing an Asian style curry,
she's making a broth,
but then she's doing, like, a cucumber cooling down raita.
But you don't put yogurt into a broth.
- Absolutely. - So, a little bit strange.
It doesn't sound right.
Aarón: She's wearing my apron.
- I'm really concerned. - Oh, no, no, no. None of that.
Two minutes to go. Come on.
Fish needs to be frying now.
Gordon: Why does Ashley leave it all to the last minute again?
Last hustle, guys.
- Aarón: Let's go! - 60 seconds to go.
- Oh, my gosh. - Ashley, plate!
Okay.
Cesar: Oh, man, this is so nerve-racking.
- Gordon: 15 seconds remaining. - Oh, my God.
- Joe: 10 seconds. 10 seconds. - Judges: Ten, nine, eight,
seven, six, five, four,
three, two, one.
- Gordon: Stop! - Aarón: That's it. Hands in the air.
- Wow! - Holy schnikes!
Now, that was a very, very difficult challenge,
cooking with halibut.
A reminder, at least one of you will be going home tonight.
Right. First up, Samantha, please. Thank you.
Samantha: This is my first time cooking halibut,
and I feel like I cooked it really well.
I'm proud of the color.
It's got a nice crispy exterior,
and hopefully this will show the judges
that I am deserving of that top 10 title.
Samantha, describe the dish, please.
So, today I have a pan-seared halibut
topped with a sun-dried tomato pesto
on a bed of mushroom risotto.
- Why risotto? - Risotto's supposed to be creamy,
and there's kind of a buttery feel to it,
and I thought that would pair well with the halibut.
When you look at that risotto, what does it tell you?
It's undercooked.
When that center of that arborio rice
is still bright white, it's like a filling in your tooth.
It's gonna be crunchy as anything.
But, fish, you seared it beautifully.
- Really beautiful sear on there. - Thank you.
What's in the pesto?
It is sun-dried tomatoes, olive oil,
some toasted pine nuts, and some basil.
So, the pesto's way too rich and oily.
- Okay. - And it sort of macerates the fish
in a way that it sort of damages the taste.
I fight for you every night in this kitchen,
but I'm worried because that risotto is undercooked.
Sorry, Chef.
You know, I think there's way too much pesto.
It's a very aggressive seasoning with such a delicate fish.
It needs acid, it needs herbs.
I do like the idea of a risotto.
I think maybe with pumpkin or squash, you would've had a home run.
There's just many different directions
that weren't taken on this dish.
- Mm-hmm. - I'm sorry.
Ouch.
Samantha: I'm just starting to mentally pack my bags.
I'm terrified right now.
I mean, this could be my last time in this kitchen.
Next up, wearing one of Aarón's aprons,
please step forward, Farhan.
Farhan: You know, I had bumps along the way
with having to start over my sauce,
but I love showing my heritage on a plate.
So I made a brand-new sauce
that tastes just as good as the old one,
minus some of the spice and the heat.
I just hope that this choice doesn't come back to bite me.
All right, Farhan.
I told you I thought all the seasoning was off.
I assume you fixed all the seasoning?
- I hope so. - What's the dish?
So it's an oven-roasted halibut
with a herb marinade and a cauliflower couscous
in a coconut lemongrass sauce.
The way I really enjoy eating fish is in the tandoor,
so I tried to mimic that as best I could.
So, cranked the oven up to 500
and left the fish in there to really broil it.
So this fillet of halibut never saw a pan.
- No, it never saw a pan. - That's risky.
- Let's take a look. - ( sighs )
( sniffs )
Wow.
I assume you fixed all the seasoning?
- I hope so. - Let's take a look.
Wow.
That's a lot, Farhan.
Where to begin? Um...
this is the perfection of length of flavor,
because it begins in the front,
the heat goes down the side,
sweetness is in the middle of the tongue.
It's the kind of sauce
that is so provocative to your palate,
because it fires every aspect of your tastebuds.
Sweet, sour, salty, savory.
Thank you.
The cook on the fish is a triumph.
It's flaky, it's light. That is on another level.
You are taking your ability and sensibility with spice
and beginning to understand
- basic fundamentals of cooking. - Thank you.
And that is a one-two punch
that'll knock out a lot of contenders in this kitchen.
- Thank you. - Good job.
What's on top of the fish?
Basil, some mint, and cilantro.
How many times have I told you? It's "bah-sil."
Mmm. Delicious. Fish cooked beautifully.
I'm just so pleased
that you can remain a threat in this competition
and stay close to your heritage.
- It's a really good dish. Great job. - Thank you.
- ( Applause ) - Yes! Good job, Farhan.
Next up, S.J., being mentored by myself. Let's go.
I really tried to do something completely out of my comfort zone
by having all of these different elements,
and just trying to really wow the judges,
so I really hope the judges can see that I've been learning
and progressing in this competition.
- S.J. Describe your halibut dish. - Yes, Chef.
It is a pan-seared halibut with Parisian gnocchi,
a pancetta leek cream sauce with pickled pears.
Okay, so, visually, it looks like you've over-seared it.
And then you turn it over,
and it's actually worse.
Why the leek cream sauce with the pickle?
I thought that because the cream sauce was really rich,
- I wanted to kind of cut that with the pickled pears. - Mm-hmm.
So, one thing you have got right here is the amount of acid.
The pickling goes well with the halibut,
but then the fish is way overcooked.
I'm confused-- the way you work and what you finished with.
Because you start off with all the right intentions
and then you hit a brick wall and it all falls to ( bleep ).
And I know you can cook better than this.
- Yes, Chef. - Thank you.
S.J., this dish is all over the place, man.
That gnocchi needs to be coated and developed in the sauce
so it actually has some moisture and retains some flavor.
It's just overcooked dry flour.
And then you have overkill on the pancetta, so it's salty.
And then you have some pickles trying to save the day,
and these are just ideas that don't make any sense.
- I'm sorry. - Yes, Chef.
Joe: Next up, one of my home cooks, Shanika.
This dish is everything that I am.
It is colorful, it is sexy,
and I feel like this is gonna get me out of that doghouse
from totally massacring that poor halibut.
- What did you make for us? - It is a pan-seared halibut
on a fennel salad that has a brown butter vinaigrette
with blood orange and Meyer lemon.
And the dish is just like I expected.
It's perfectly cooked halibut.
It's seasoned well. It's spot-on.
The flavor profile of all these citrus components is classic.
You found your place in the kitchen,
you found your place with your ingredients.
You make it your own and it all makes sense.
- Thank you, Shanika. - Thank you, Joe.
Next up, being mentored by myself,
Taylor, please. Thank you.
Taylor, describe the dish, please.
I have a grilled halibut over roasted asparagus
and Brussels over a carrot and ginger purée.
Grilling the fish, I like the idea.
It's actually cooked beautifully in the center,
but the grainy purée and...
undercooked sprouts.
You've got all the elements of a dish
that could've absolutely sung beautifully tonight,
but you continue to put the mistakes on the plate.
- Thank you, Chef. - Next, step forward, Gerron.
Talk to me about the dish.
Pan-seared halibut on a bed of spinach and onions,
a white sweet potato purée,
and a roasted red pepper coulis.
The cook on the halibut is superb.
The red pepper coulis, it's developed,
'cause you roasted it hard in the oven.
Your purée, it's light, it's airy.
This is what this competition is about-- seeing your growth.
Joe gave you that apron for a reason.
- Fantastic. - Thank you.
- Good job, Gerron. - Good job.
Next up, wearing Aarón's apron,
Chelsea. Come on up.
I'm so embarrassed by how flustered I got
when I was filleting the halibut
that I want this dish to prove to the judges
that I am confident, and that I can cook,
and I deserve to be here.
- So, Chelsea, nice plating. - Thank you.
- What's the dish? - I did a pan-seared halibut
with a yogurt and cucumber raita,
with sautéed bok choy and a Thai coconut curry sauce.
- So when I cut it open, how should it look inside? - I hope it's really shiny
- and cooked properly and pretty. - Let's see.
- How's that look? - ( sighs )
It looks a little under.
Yeah. It's still got some blood in it.
- Oh, no. - That's too bad.
- Tell me about this curry. - I did curry paste
and I put it in the mortar and pestle with garlic and peppercorn.
- ( Coughs ) - Is it too-- I didn't want it to be too spicy.
Yeah, it's like eating a peanut butter cup
- on the front of your palate, - Okay.
And just getting punched in the back of your throat with white heat.
There's not nearly enough salt.
- Yeah. - One throw of salt would pull all that together.
You're kind of off the rails on your seasoning.
Like, we're getting to a point now in the top 12,
you got to have the palate to be able to season.
- Okay. - Very, very big seasoning errors here.
- ( Silverware clatters ) - Plate's almost inedible.
You know, it's a bit weird to have that warm yogurt with the cucumber
- in amongst that pool of curry. - Okay.
The curry itself is way too rich,
because it's just so hot
'cause it hasn't had chance to cook out.
But, plating's beautiful.
I just don't think that tonight has been your night overall.
- Thank you. - Thanks.
Next is a home cook
that's wearing one of Gordon's aprons.
Ashley, please step forward.
So it came down to the very last seconds
for me to plate this dish.
I know I've cut it close before,
but I hope the judges still see finesse on the plate
and it tastes good.
Ashley, all right,
well, how would you describe the dish?
This is a pan-seared halibut with creamed spinach
and gnocchi à la Parisienne.
All right, well, first of all,
it doesn't look like
you had just under a minute to plate that.
- It looks wonderful. - Thank you.
Let's see how it tastes. Are you happy with the cook?
I am.
( Exhales )
What do you think?
It looks good to me, Chef.
It doesn't look good to me.
Let's see how it tastes.
Are you happy with the cook?
I am.
( Exhales )
What do you think?
It looks good to me, Chef.
It doesn't look good to me.
It looks perfect.
( Exhales )
Unbelievable.
When you say you were going to Paris with this,
I can just taste that French sensibility
with the spinach, and that wonderful gnocchi lightly cooked.
They're airy, they're very pillowy soft.
I think that the cook on the halibut is textbook.
It's balanced with the lemon.
( Whispers ) That's so good.
The execution of this dish, it is just unreal.
And I know you're wearing Gordon's apron,
and I know he speaks French,
but if you're gonna go to Paris and cook like this,
- can I go with you? - ( laughs ) Yes!
'Cause this is unbelievable.
- Thank you! - ( applause )
I am elated.
Nice job, Ashley.
I was recognized for something I put together
with seconds left.
But the technique was there.
This smile is not gonna go away any time soon.
That was a very intriguing challenge.
Some of you really, really excelled,
and some of you are in trouble.
But there was one dish
that really blew us away tonight.
Congratulations...
- Farhan. - Thank you.
( Applause )
We're on the search across America
for only one MasterChef.
Unfortunately, that means somebody is leaving very shortly.
If I call your name, then please, make your way down to the front.
Chelsea,
Samantha,
S.J.
I'm not ready to go home,
because there's so much more that I wanna show the judges.
I haven't even had the chance
to show off my heritage and my culture.
Everybody else, congratulations.
Please head up to the safety of the balcony.
If I get eliminated right now, it'll break my heart.
It was a tough night. Many home cooks excelled.
You three, unfortunately, did not.
Please, step forward...
Chelsea.
Chelsea, you made some mistakes tonight,
and as we move forward,
there's no room for basic errors.
And for that reason,
tonight, Chelsea,
you...
are going...
...home.
You made some fundamental errors--
Under-seasoning, didn't listen to direction,
errors that eventually will trip you up here
in the MasterChef kitchen.
Chelsea, please leave your apron
at your station, and good night.
Okay.
( Applause )
Julia: Love you, Chelsea.
I'm disappointed,
but the reason I came to "MasterChef" was to learn,
and to cook, and be able to go into that kitchen,
and I got to do all of those things.
Bye, guys.
When I first came into this MasterChef kitchen,
I didn't have the confidence that I do now,
and I know that my skill level has definitely increased.
Bye, Chelsea.
But, I mean, I'll keep studying
and I'll keep pursuing my dreams,
so nothing will stop me, you know?
I'm gonna always keep cooking.
Now, we're down to the top 11.
Next will be the top 10.
That's when this competition really takes off.
And that milestone
will happen
right now.
But more importantly for me,
you're both wearing my apron,
and so this pains me to send one of you home.
Samantha, your dish was somewhat unfinished.
S.J., you bounced around.
You're all over the place.
Let me get straight to the point.
This is hard enough as it is for me.
Samantha...
you are going...
( exhales )
...up to the balcony.
Say goodbye to S.J.
( whispers ) Congrats.
Good job.
Samantha: I am so relieved.
The judges believe in me and believe I can go far,
so I really have to step up my game
and be nothing but perfect.
I'm not taking this second chance for granted.
Gordon: S.J., you plate like an angel,
but tonight you presented me
with a halibut that was so overcooked,
I had very little to hold on to.
Here's the good news.
Don't let this now be a sticking point
to where you want to go with this industry.
Continue studying, graduate,
and when that's done, call me.
Yes, Chef.
This food dream is not over.
I am gonna promise you that my door is open
once you finish your studies.
- Nice. - Thank you.
I'm just so glad that I was able
to make it this far into this competition,
and that I've met all these amazing contestants.
And being mentored by the best culinary pillars
in this industry was just mind-blowing, breathtaking,
and I'm just so grateful for this opportunity.
Please, place your apron on your bench
- and have a safe trip home. - Thank you.
- Good night, S.J. - Thank you.
S.J.!
I can't say that I'm not disappointed right now,
but, honestly, this journey has been so amazing.
- Bye. - It just made me realize that much more
that food isn't just a hobby to me.
It's something I wanna pursue, something I wanna make my life.
- S.J.! - Even though I may be leaving the MasterChef kitchen,
I'm never gonna stop chasing after my food dream
of having that Korean food empire.
And when I graduate, I'm gonna hit up Gordon Ramsay,
and go like, "I'm ready."
Gordon: And just like that,
we are down to the top 10.
With S.J. gone,
that leaves Gordon with four aprons,
Aarón with three, and Joe with three.
Every time you cook in this kitchen,
bring your A game.
The pressure is on more and more.
There's just no room for mistakes.
I gotta keep moving forward
and staying strong for Gordon.
Get some sleep.
Good night.
Narrator: Next time, on "MasterChef"...
- Oh, my God! - Whoa!
Ashley: They're landing for dinner!
When the top 10 cook for American heroes...
100 airmen. This is massive!
- Expectations... - Hanger steak.
- That's a no-no. - ...are sky-high.
These are incinerated.
Gordon: How do we serve that to the Air Force?
Samantha: Oh, my God. We're getting invaded.
Joe: This pork chop is completely raw.
- No! - And I'm about to call for a mayday,
because we all might be going down.
Go away! Go away.
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