A near-perfect score: Eliav Sasson's dish drove the judges wild
The contestants on "MasterChef: Dream Team" received a surprising challenge, and were asked to get into the head of Chef Eyal Shani and prepare a dish inspired by him. Eliav shone with an elegant execution, Bar prepared a dish that, according to the judges, was on the verge of perfection – and Eden brought a twist with a comforting soup. These are the recipes.
Celery gnocchi with green apple and celery gazpacho | Eliav Sasson
Ingredients:
For the gnocchi:
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2 celery roots, peeled and washed
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70g butter
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3 cups water
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1 flat tsp salt
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2 tbsp sugar
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A sprig of thyme
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2 tbsp olive oil
For the green nectar:
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2 green apples, 1 red apple
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4 celery stalks
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1 green hot pepper
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2 tbsp olive oil
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Lime juice
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7 drops yellow Tabasco
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Salt
For serving:
- Olive oil, yellow cherry tomatoes
Preparation:
Cut cylinders out of the celery roots and cut diagonally into gnocchi. Boil with the rest of the ingredients, then lower the heat. Cover with parchment paper with a hole in the center and cook until the liquids evaporate. If the celery is not soft, add water gradually. Once soft, drain most of the liquid and reduce until only the fats remain. Caramelize the gnocchi until brown butter is obtained and they are nicely seared. Cool and set aside.
Green nectar: Juice apples, celery, and hot pepper. Blend with olive oil, lime juice, yellow Tabasco, and salt. Balance flavors.
Serving: Place nectar in a deep plate, arrange gnocchi in the center. Drizzle with olive oil and squeeze yellow cherry tomatoes. Serve at room temperature.
Carrot linguine with spicy carrot gazpacho | Bar Lavi
Ingredients:
- 4 carrots, 150g butter, 5g shatta pepper, 200ml carrot juice
For the sauce:
- 2 yellow bell peppers, yellow cherry tomatoes, 1 yellow hot pepper, 2 shallots, cucumber, garlic, 1 tbsp apple cider vinegar, 50g melted butter, 100ml carrot juice
For serving:
- 1 tsp chopped chives
Preparation:
Blend bell peppers, tomatoes, hot pepper, shallots, cucumber, garlic, and vinegar. Strain through a cloth. Return some solids to the sauce and season with melted butter and carrot juice. Slice carrots into thin strips. Heat a pan with butter and shatta pepper, caramelize carrot strips until al dente. Add carrot juice and turn off the heat.
Serving: Twist the caramelized carrot into a pile in the center of a pasta plate. Pour the cold sauce at the bottom. Sprinkle with chives and serve.
Fish soup with grouper cheeks and herb and chili oil | Eden Harel
Ingredients:
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Grouper head, backbone, and skin
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Parsley roots, celery root, celery, garlic, shallot
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Olive oil, sweet paprika, salt, black pepper, saffron
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Cherry tomatoes, dates, Pernod, lemon
For herb and chili oil:
- Olive oil, dill, cilantro, red chili
For brown butter:
- Butter
Preparation:
Sauté vegetables in olive oil. Add grouper head and backbone, spices, and water. Cook to make a soup. Remove grouper cheeks and set aside. Reduce tomatoes in a pan, add Pernod, and ignite carefully. Add to the soup.
Herb and chili oil: Gently heat olive oil with herbs and chili.
Brown butter: Melt butter until milk solids brown and a nutty smell appears. Strain the stock and add lemon. Place grouper cheeks into the brown butter and add to the soup. Drizzle with seasoned oil.
Fish skin chips: Cut skin into strips, sear in a hot pan. Bake between two sheets of parchment paper under a heavy weight until crispy. Serve with the soup.
The recipes are provided as submitted by the contestants.
