A chef has transformed a McDonald’s meal into two gourmet dishes - with caviar.
Content creator Danny Kim challenged chef Ashish Alfred to give the fast food meal a complete overhaul.
Handing him a Filet-O-Fish burger with a side of fries and an apple pie, Danny dared the chef to turn the dish into something more appetising.
The 26-year-old chef from Maryland, US managed to create two gourmet dishes in an hour, producing a feast of quenelled fish mousse with delicate tuile wafers, and an apple souffle.
Ashish starts by chopping up the fries, putting them in a saucepan and adding thyme, heavy cream, butter, salt, white pepper and some water.
He then sets the pan aside, turning his attention to the fish burger.
He removes the bun and scrapes the breading off the fish, before chopping it into smaller chunks.
Placing the fish in a separate bowl, he adds egg white, scallops, more fish and salt, before putting the mixture in a robot coupe and adding heavy cream and butter.
He removes lumps from the pureed mixture and reveals he has created a fish mousse.
Meanwhile, he puts the buns in a blender alongside an egg, salt, heavy cream and water, and blends the mixture.
He then uses a silicone mould to spread the mixture and puts it in the oven – where they will harden to become tuile wafers.
Meanwhile, the fries mixture is cooked on the hob before being added to a blender to create a potato puree.
Ashish adds more cream to the puree as well as a pinch of salt and whisks it together.
He adds the liquified mixture into a spoon gun and sets to boil.
The chef next turns to the apple pie, slicing it open and scooping out the apples.
He mashes the fruit and warms it up in a saucepan alongside some cream.
In a separate bowl, he mixes together two eggs, sugar, flour and water, before straining the mixture.
He then heats it up and adds the apples.
While the mixture cools, he whisks egg whites to add the rest of the pie mixture to, putting them in ramekins in the oven to bake.
Meanwhile, Ashish adds fish stock to a frying pan to reduce.
In another bowl, he heats up water with lemon juice before adding the fish mousse in large blobs to become quenelles.
In a frying pan, he adds butter, a splash of heavy cream, parsley, caviar and chopped hazelnuts to cook for the cream sauce.
Finally, he plates up the extravagant food – plating the quenelles with the cream sauce and topping it with the leaf-shaped tuile wafers.
He takes the ramekins out of the oven and the apple pie mixture has risen beautifully to create the perfect souffle, which he dusts with icing sugar.
The finished result is two restaurant-worthy gourmet dishes: fish quenelles with tuile, and apple souffle.
Danny and Ashish test out the food, sampling bites of each dish.
Biting into one of the the quenelles of fish mousse, Danny says: “Dude you killed it – that’s fine dining right there.”
Of the souffle, Danny nods his approval and says: “That’s pretty good.”
The post racked up more than seven million likes on TikTok and was viewed 65 million times.
