Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Mark's recipe:

Parsnip Puree:
Combine all but vanilla pod and simmer until parsnip is very tender; drain and reserve liquid. Discard bay leaves and puree in vita prep. Add liquid back in while pureeing. Pass through drum sieve, add vanilla and season to taste with salt and pepper.

Andrew's recipe:

Faux Caviar:
Boil annatto seeds in water. Allow annatto to cook and transfer color. Once water has a red-orange hue, strain water through chinoise with cheese cloth. Place strained water back on stove and bring to a boil. Place tapioca in boiling water and cook for 15 minutes. In saucepot on medium-high heat, add fruit juice mix and reduce by 25 percent.

Remove tapioca from annatto water and wash for 5 minutes in cold water. Place tapioca in fruit juice reduction, remove from heat and place in ice bath. Stir to chill then refrigerate.

Vanilla Oil:
In saucepan on low heat add oil. Split and scrape vanilla beans and add both scraped beans and pods to oil. Allow to transfuse for half an hour.

Remove pods and allow to cool to room temperature. Once cooled float over fruit tapioca. Just before serving drain about half of oil from top of mixture then stir together to emulsify.

Richard's recipe:

Salmon:
Vacuum pack salmon with salt and pepper, passion fruit juice and butter. Cook in waterbath at 49 degrees celcius for 7 to 8 minutes. Reduce passion fruit juice with fresh passion fruit and then butter it out. Toss watercress and radishes with parsnip puree.

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Ingredients:

Mark's recipe:

Parsnip Puree:
20 parsnips, peeled, chopped into 1 inch pieces
1 bulb garlic, peeled, chopped
2 onions, peeled, chopped
2 bay leaves
2 quarts heavy cream
2T salt and pepper
1 large vanilla pod

Andrew's recipe:

Faux Caviar:
1 cup annatto seeds
3 quarts water
1 box small tapioca pearls
2 bottles passion/orange/apple juice

Vanilla Oil:
1 cup canola oil
1 1/2 sticks vanilla bean

Richard's recipe:

Salmon:
1 lb portion salmon filet
Salt and pepper to taste
2 quarts passion fruit juice
1/4 lb butter
7 pieces fresh passion fruit
1/2 lb watercress
6 radishes, sliced thin

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