Lemon Glazed Turbot with Pork Cheek Amazes Judges! | MasterChef: The Professionals | MasterChef UK

Six chefs are invited back into the MasterChef kitchen for the next round in a bid to impress the judges with their signature dish. Contestant, Maxim crafts a lemon glazed turbot, pork cheek, pesto, jersey royal potatoes, finished with a cider and pork reduction amazes the judges.
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[@DrCrabfingers]

I admit , surf and turf I have never understood. Greg Wallace always seems to have the courage to just speak as a punter, honestly and with a love for great tasting food.

[@nickyork8901]

I agree, would never choose surf and turf....but pork cheeks make my mouth water.

[@Jorg05111980]

I've never ever understood surf & turf either. And most of all I absolutely hate the (often used) fish wrapped in bacon, bah!

[@pandadoublexl]

Courage lol, it's his job.

[@kenfern2259]

most surf and turf taste like 2 different taste in one , its rare for someone to mix the two together and make it work. The turf often over powers the surf

[@ultrademigod]

@@pandadoublexl He deserves a medal for his bravery😋

[@rozone5757]

Where was the curry dish

[@Luna.3.3.3]

One of the very few food shows worth watching. Monica used to annoy me a bit, but I think I miss her lol. If there's other MC Professionals in other countries, I hope I can find them through my vpn.

[@jgpatterson38]

Australia did an amazing professional series about 10 yrs ago well worth a watch if you can find it

[@Luna.3.3.3]

@@jgpatterson38 Thank you! I will search for it.

[@blub123]

Monica will be back this season.

[@Luna.3.3.3]

@@blub123 Nice. Then I'll be able to complain about her 'too difficult' chef test challenges again - lol. I think Monica always made me remember Michel. Now I'll miss Anna, 😄.

[@burlhorse61]

@@blub123 wow-glad she's back

[@MradventurEPL]

3:48 so there it is, the lamb sauce Gordon was looking for. It was here all this time.

[@mrfister1899]

I came here to say the exact same thing 😂

[@bullit-edd]

I love this show as I love cooking

[@Furthermore69]

What is the point of Greg Wallace, may as well ask Dave from the pub to have a taste, he'd give the same feedback

[@ratius1979]

No hes just not a qualified chef. He gives the laymans view. Do you get that? Or are you just bitter at life?

[@richardedwards2269]

​@@ratius1979ah I must be the same then.... Cos Greg gets on my tits as well..

[@HarryFlashman.]

​@@ratius1979Used to sell fruit and veg and ran with the Millwall boys. More than qualified to judge fine dining - don't you think😂

[@helipeek2736]

Nobody knows, perhaps he’s the result of a job placement experiment

[@karlsimpson4391]

He used to be a fruit and veg wholesaler but beyond that he’s very well traveled and eats out 3-5 nights a week so he actually has a very good idea of what is current and relevant and has tried just about everything out there so offers the diners view alongside that of the chefs. An important aspect when dealing with fine dining food

[@horizontbeskrajneinovacije6440]

I the original judge team back...👍👍👍

[@Mayo501]

Marcus Wareing has got a hell of a lot older since I last saw him on TV. Working with Gordon all those years must do that to chefs.

[@douglasbatley]

He is married.

[@Mayo501]

@@douglasbatley Must be the wife then eh?

[@douglasbatley]

@@Mayo501 yeah usually the case. 🤣 . No I was joking . Years ago the first time I seen him on telly was a channel 4 program called faking it .He passed off a geordie burger van cook , I think the guy was called Ed Devlin as a Michelin chef . The guy stayed with Marcus and his wife ,to be honest she seemed really nice and took the whole thing in good humour. Worth watching if you can find it anywhere.

[@Mayo501]

@@douglasbatley Thanks for the recommendation. I'll have a look. 👍

[@nelsonclub7722]

3:33 for the results unless you really want to see how the monkfish turned out - because they didn't show that 🙄

[@darrylhewes2376]

The issue with this program the contestants get carried away trying to reinvent the wheel.

[@clarethomason7533]

Cooking 🧑‍🍳

[@narvul]

Deboning a monkfish is just as difficult as peeling a banana.

[@Shelsight]

You clearly know nothing about monkfish… you get the skin and membrane part wrong and it’s like eating cod in a condom…

[@Ground53]

What about the monk fish tasting?

[@nelsonclub7722]

Kitchen burned down, there was a flood, he had a flat tire, his suit was at the dry cleaners, an old friend came in from outta town - nope I don't know either

[@Ground53]

Gregg kidnapped him and he is now in the Wallace basement

[@yamyam3407]

Greg skinned him alive and put him sausage rolls before the taste testing

[@ddoubledutch4783]

It tastes the same but it costs less!!

[@michaelsaunders4038]

Greg… You should Never wear short sleeved shirts,they are not meant for T.V show presenters. Gentleman’s Rules of life.

[@jimpikoulis6726]

I wouldn't cook for the three of them even if my life dependent on them... as a good measure throw some firey sauce in there to make em squeal

[@timothywilliams4089]

Why is grocer Greg Wallace on this show?

[@chrisjames6327]

Because he’s a presenter? The chef/judges can produce some nice sound bites, but not carry an entire show. You need some humour etc

[@timothywilliams4089]

@@chrisjames6327Humour?, Wallace is the joker here; he is a pretend chef, cannot cook, but is suddenly the verbose master cullinaire, yet remains a joker pontificating on food he knows little or nothing. I've heard from a contestant that he has shares in the show's production. BTW, I have worked Michelin restaurants, trained Tom Kerridge and was in hotel and restaurant training for over three decades. You need to do some more research, not simply make assertions and claims.

[@hoppinghobbit9797]

@@timothywilliams4089 Follow the $

[@sas2300]

​@@timothywilliams4089he likes eating .... especially custard

[@timothywilliams4089]

@@sas2300 Yeah,......its luuuuuuvvvverly, I could get my jaws around that,......aaaand thick gravy,....as thick as me....

[@SquidwardLSDSquirtingOctopussy]

What season is this please? Would be lovely & very much appreciated if you'd add it into the description. Thanks in advance & bless you all !

[@andrewdavies8954]

Quality fresh fish does not need this meat type adornment,you are insulting the origional product

[@sas2300]

Why do professionals undercook all meat? That lamb looks massively under cooked.

[@christjan08]

I'm guessing you only eat well done?

[@barbara1407]

I agree. Monica gets on my nerves over her ‘everything must be pink’ meat - she even wants pork ‘pink’. I was always taught that undercooked pork may contain tapeworm eggs and liver flukes and that pork should always be well cooked. You don’t mess with undercooked chicken, nor with pork. She is ridiculous, forever boring on about her ‘pink’, raw meat nonsense.

[@seed869]

​@barbara1407 It's really ignorant that both you and the OP seem to recognise these people are professionals who have spent years honing their craft yet you are sure that this is "raw" or "undercooked". Look Barbara you are probably ancient so you grew up with misinformation leading to you cremating your food. There is a correct way to cook protein and Monica is 100% right, a pink piece of lamb is inarguably the best tasting way to cook it depending on the cut.

[@seed869]

​@@barbara1407You should 100% could pork lightly pink it is perfectly safe and the most delicious. I'm sure you would be shocked to your core that in japan they eat chicken shashimi which is completely raw. You literally know nothing about cooking yet are critiquing actual chefs it's beyond ignorant.

[@dz_ca]

​@@seed869there are rarely absolutes in life, context matters. If you buy your meat at Costco, Walmart, because that's all you can afford I'd cook all of it regardless of animal well done. If you're buying from a butcher you trust, then all of it can be rare.

[@peteabrh-fairest9463]

Greg who gives a damn about your personal opinion! I go by Monica's and marcus's opinion every time. They are two very professional chefs ... you on the other hand, are a fruit and veg man.....