After the warning from Yuval Ben Neria: Jackie returned with a recipe that was meant to win — and she did it in a big way

Pasta with grouper in miso butter | Jackie Azulay

Ingredients:

• Fresh grouper fillet, cut into medium-large, uniform cubes

For the Asian broth:

• Water

• Kaffir lime leaves

• Crushed lemongrass stalks

• Fresh ginger, sliced

• Galangal root, sliced

• 1/4 tsp white miso paste

• Palm sugar

• Whole spicy red chili pepper

• Preserved lemon, chopped

For the pasta:

• 300 g white wheat flour

• 6 egg yolks

• A little salt

For the miso butter sauce:

• Part of the strained broth

• A little white miso paste

• Cold butter, cut into cubes

For finishing and decoration:

• Grated lime zest

• Fresh red chili pepper, finely chopped

Preparation method:

1. Prepare the Asian broth: bring water to a boil with kaffir lime leaves, lemongrass, ginger, galangal, miso paste, palm sugar, chili, and preserved lemon. Cook for a few minutes until fragrant. Adjust the balance of salt and acidity.

2. Grouper: steam the fish cubes over the broth for about 4 minutes until opaque and springy. Set aside.

3. Pasta dough: knead flour, yolks, and salt into a smooth dough. Roll out into thin sheets using a pasta machine. Cut into squares and cook in boiling salted water until al dente.

4. Miso butter sauce: strain the broth, add miso paste, and dissolve over low heat. Gradually whisk in cold butter cubes until creamy. Do not boil. Toss the steamed grouper in the sauce.

5. Assembly: place a pasta sheet in the center, top with grouper and sauce, cover with another sheet, and garnish with lime zest and chili.

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Entrecote skewer in red wine demi-glace sauce | Tair Mordoch

Ingredients: 200 g fresh sirloin, 50 g butter, 2 tbsp olive oil. For the sauce: entrecote cut, 2 beef bones, beef fat, 150 g butter, 1 cup beef broth, 0.5 cup red wine, 2 tbsp honey, thyme, rosemary, salt, black pepper. For the asparagus: 3-4 asparagus stalks, 50 g butter, 2-3 garlic cloves.

Preparation method: Roast the entrecote and bones in beef fat, butter, and herbs. Add broth, wine, and honey, then simmer for 10 minutes. Whisk in cold butter and strain. Roast asparagus in butter and garlic. Sear the sirloin slices on a hot pan, skewer them, and serve over the demi-glace sauce with asparagus.

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Chicken liver pate with onion jam | Gal Kaspers

Ingredients: 1 kg chicken liver, white onion, olive oil, 100 g goose fat, salt, pepper. For garnish: onion rings (tempura and panko), onion jam (onion, sugar), cilantro schug (herbs, garlic, pepper, spices, oils).

Preparation method: Sauté livers with onion in goose fat, process until smooth, and pass through a fine sieve. Bake in a ring mold in a water bath at 180°C for 45 minutes. Serve with crispy onion rings, onion jam, and homemade cilantro schug.

The recipes are provided as submitted by the contestants.