Jackie Azoulay returned to "MasterChef" with a culinary masterpiece
The "MasterChef" kitchen has reopened for six returning contestants who proved their skills are timeless. Jackie wowed the judges with her Moroccan fish risotto, Aviva Pivko presented an exquisite mussaka mille-feuille, and Nissim Zalait offered a unique take on fish and chips. Here are the recipes from the episode that you must try at home.
Moroccan Fish Risotto | Jackie Azoulay
Ingredients (4 servings):
For the vegetable stock:
1 tbsp olive oil, 2 carrots, 1 large onion, 2 celery stalks, 2 garlic cloves, 1.5 liters of water, salt, pepper, 1 bay leaf.
For the risotto:
300g round rice (Arborio or Carnaroli), 2 tbsp butter, 1 small onion, 2 garlic cloves, 100ml white wine, 200g roasted vegetables, diced tomato and red bell pepper.
For the fish:
250g grouper (locus) cut into flakes, salt, pepper, butter, parsley, parmesan.
Preparation:
Prepare the stock by sautéing vegetables, adding water and spices, and simmering for 20-25 minutes. Strain. For the risotto, sauté onion and garlic, add rice, then wine. Gradually add stock while stirring. After 15 minutes, add roasted vegetables, tomato, and pepper. Turn off the heat, gently fold in the fish flakes, and finish with butter, parsley, and parmesan.
Mussaka Mille-feuille with Tomato Sorbet | Aviva Pivko
Ingredients:
For the sorbet: 6 tomatoes, olive oil, sugar, white balsamic vinegar, basil.
For the cream: goat cheese log, 100ml heavy cream, lemon zest, honey.
For the dough: 200g flour, water, salt.
For the vegetables: eggplant, cherry tomatoes, garlic, spices.
Preparation:
Blanch tomatoes, blend with sorbet ingredients, and freeze. Whip goat cheese with cream, zest, and honey. Knead dough, roll into thin discs, and fry in olive and butter mix. Sauté eggplant and cherry tomatoes until caramelized. Assemble the mille-feuille by layering discs with cream, eggplant, and tomatoes. Top with demerara sugar, torch to caramelize, and garnish with basil and hot pepper.
Fried Intias and Grouper in Tempura with Remoulade | Nissim Zalait
Ingredients:
500g fish fillet, beet leaves (chard), salt and sugar for curing. For tempura: white flour, rice flour, cornstarch, egg whites, cold soda water. For remoulade: yolks, apple cider vinegar, lemon juice, oils, anchovies, capers, fish sauce, parmesan, hot pepper.
Preparation:
Cure fish in salt-sugar mix (12-20 minutes), rinse, and dry. Whisk tempura ingredients. Dip fish and chard leaves in batter and deep-fry until golden. For the sauce, blend yolks with vinegar and lemon, slowly drizzling in oils. Stir in remaining ingredients and serve with the hot fish.
