you will all have to replicate my pan-roasted sea bass

on a bed of the most luxurious cauliflower puree

you've ever tasted, served with caramelized beetroots

and a beautiful sauce vierge.

[impressed sounds]

GORDAN RAMSAY: Now--

You're getting serious!

GORDAN RAMSAY: Step one, sharp knife.

Start with preparation with some caramelized beetroots.

Don't cut them too close to the roots, otherwise they'll bleed.

Drizzle with olive oil, and then two nice little pockets.

Into the oven.

20, 25 minutes.

Now, cauliflower puree.

Stalks off.

Add the cauliflower in.

Poaching cauliflower in milk helps

the cauliflower dry white.

And then put them on to boil.

From there, tomato.

This is the base of our sauce vierge.

Get your water boiling, go in.

Just spin the tomato around, take out your core,

and in the water for 5 seconds.

CHILDREN: One, two, three, four, five.

And into ice water.

Now, the ice water helps you get that skin peeled immediately.

CHILDREN: Wow!

GORDAN RAMSAY: And then slice it into four.

Then from there, tip your knife, come under,

just remove those seeds.

And look, nice little sternums.

From there, two tablespoons of olive oil, fresh lemon juice,

add tomatoes into the sauce, and fresh mint.

Mix that up.

Let that sit there.

Now, sea bass.

Take a fish, just score the skin, nice and gently.

Don't go through too deep.

A touch of salt. Into the pan.

90% of the fish will be cooked skin-side down in order to get

that really nice and crispy.

Chef Ramsey makes this look so easy.

Cauliflower is cooked. Strain it.

PEYTON: Everything's like, perfect.

I hope by the end of this competition,

my skills will be just as good as his.

Look at that. CHILDREN: Wow!

That looks perfect.

GORDAN RAMSAY: So that is beautiful and silky.

From there, beetroots.

Ah, that smells beautiful!

GORDAN RAMSAY: Slice them.

Beetroots in.

Touch of vinegar.

That will give it a really nice shine.

CHILDREN: Whoa!

GORDAN RAMSAY: And now, the fish.

Beautiful.

GORDAN RAMSAY: Get that butter foaming,

and it just sits there another 10 seconds,

and then turn the gas off.

This is where it starts to take shape.

Caramelized beetroots, on.

Then, fill in those gaps with that wonderful puree.

Just a little touch of puree for my sea bass.

Beautiful.

One more little garnish.

Candied striped beets.

Beautiful little chips.

Finally, dress the plate.

One side there.

There, we have the pan roasted sea bass!

[applause]

GORDAN RAMSAY: With amazing cauliflower puree.