Paul Ainsworth: "Let's get straight into that Liverpool Bay bass. Happy with the cooking?"

Liv: "Maybe a touch longer. Needed just a couple more minutes."

Paul Ainsworth: "Did you put it on the Konro like you were going to do?"

Liv: "I did, yeah. The Konro wasn't quite as hot as I would have liked."

Paul Ainsworth: "The sauce? Happy?"

Liv: "Yes, very happy with the sauce."

Peers, tasting back in the kitchen

"There's something in there, and it's really sharp. I don't think it's the lime caviar. Like a lot of vinegar."

"Lemon or is it vinegar?"

Back in the Judging Room

Paul Ainsworth: "There's something really sharp and acidic ... the finger limes. The right balance?"

Liv: "Yeah. I think that that added a nice little bit of extra citrus towards the end."

Paul Ainsworth: "Liv, if you were to score this dish, what would you give yourself?"

Liv: "I think I'd probably go a seven."

Final Judging

Paul Ainsworth: "Liv, for your dish. Ferry across the Mersey. The Liverpool Bay bass was nicely seasoned. It was a little under, but I said to you, didn't I, to get that barbecue nice and hot? But you didn't. The triumph, though, on this dish was the smoked haddock mousse. I really loved that beurre blanc sauce when I tasted it. But, you know, when it came to the tasting room, that finger line, for me, it just overpowered the sauce. Overall, your dish had really good storytelling. It just wasn't balanced enough."