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Iron Chef America – The chefs cook troutIron Chef America: Battle of the Masters is a cooking competition show. The chefs are given sixty minutes to cook five dishes. Bobby Flay will compete against Hiroyuki Sakai in battle trout.  Iron Chefs use fishing nets to catch live trout. Sakai chooses golden trout to prepare his choice of meals. Flay pours coconut milk into a sauce pan over low heat. Flay is preparing a strong-flavoured dipping sauce with vinegar. Sakai cuts trout into steaks for one of his meals. Flay’s sous chef Patricia is preparing bacon, red onions, and avocado. Sakai places marinated trout steaks into a deep fryer. Chef Sakai also adds bell peppers, green onions, and red onions. Sakai slices the root of the radish. He puts shark fins into a wok with boiling water. Chef Flay is smoking trout in a steel tray on a gas range. Flay also makes a trout fillet. Iron Chef Sakai uses a charcoal grill to cook trout. Searing fish on the grill eliminates excess fat. He then chops grilled trout to go along with tartar sauce. Iron Chef Flay dresses the fish with tarragon herb, salt, pepper, and small pieces of fresh butter. Both chefs taste continuously through the cooking process. Flay adds crab meat into a pan with coconut milk. As the competition comes to an end, both contestants begin plating to present their dishes. Sakai is heating up olive oil and parsley. Iron Chef Flay is pouring a soup with grilled trout into the coconut shell. The cooking ends and presentation to the judges begins. The judges are Kerry Simon, Victoria Von Biel, and Brian Unger. First up is Chef Bobby Flay: his five dishes reflect the American and Mediterranean cuisine.  Next is Hiroyuki Sakai: his five dishes are a mix of Chinese and Japanese cooking styles.  Return from Iron Chef America to TV Cooking Shows |