Pressure Test: The four remaining semifinalists had to keep up with Gordon Ramsay in replicating his pan-seared salmon with truffle gnocchi and asparagus. They had 30 seconds to finish plating after he completed his dish.

The following is the transcript of Gordon Ramsay's demo:

"A delicious pan seared salmon with truffle gnocchi, sautéed asparagus, a fennel and Pernod beurre blanc, finished with crispy leeks and seaweed. One show stopping, incredibly challenging dish."

Gnocchi ( see Gnocchi recipe here)

"Let's go, guys. Sharpen those knives. From there, we're going to go for the gnocchi. Cut the potato, cut in half, into your ricer. And squeeze gently. Add salt. Generously. Touch of pepper, a little drizzle of olive oil. From there, your black truffle gets grated in.

Grate your parmesan into that potato. Take your egg. Open it up. I want the yolk only.

Lightly sprinkle half the flour in. Now flour your hands and start working that dough seasonings in, yes? It should be a nice, soft, pliable dough. Onto your board. Now we're gonna work that dough with two hands. Now we're gonna roll almost like a cigar shape. "

"Now, the exciting part. Cut the cigar into pieces two inches long. We want six on the plate, but we're going to prepare by making eight. Now, with each piece, take your thumb, place it onto the board, and fold over. And the idea here is the grooves get really nice and crispy. Let the thumb do the work. Push it into the board gently now, yes??"

"When ready to serve, cook the gnocchi in butter or oil. Turn them over once you've got the colour. Beautiful crispy pillows on the outside. Nice, light, fluffy in the center. Out onto a tray and drain."

Pan-seared Salmon

"Now, from there, get your salmon. Lightly oil your pan. And hold that salmon, skin-side down to get that skin nice and crispy. Now add your rosemary and thyme, get your garlic. And now the salmon is working. "

"Turn that salmon back over. See how crispy that is? Once you've colored the salmon, sear underneath it. And now we just lock in all that flavour. And then from there, once we've got the colour on that, turn it back over and let it cook skin side down."

Fennel Beurre Blanc (see recipe for Fennel Beurre Blanc)

"From there, the fennel beurre blanc. Slice lengthways, come across with your knife. Back over. This is a beautiful, fine dice. Same thing for the shallot. Along, back under. And then just let that go. Right, pan number two. Crank up the heat. Fennel and shallot into your pan. Then soften that up, add a little knob of butter. Sweat them off without any color, And now we're going to go for our Pernod. Please be careful and stand back and flambé. Really important. You have to burn off all that alcohol."

"Once that's reduced down to a syrup, we add our cream. This stops the beurre blanc from breaking. Now put four nice little knobs of butter into that sauce and whisk it in. Now, the cream goes in the beurre blanc."

Sides

"Pan number three, asparagus in. We're going to blister the asparagus. Get your age balsamic vinegar and go over the asparagus."

"Get your leek. These need to be super thin, otherwise they're never going to get crispy. Now, next pan. Crisping up these leeks. Nice and golden brown. Once you're happy with the crispiness, straight into the sieve. Look, add togarashi spice. And then mix it with the seaweed."

"Now for the plating. First off, get your asparagus, and then your six beautiful gnocchi."

"From there, get your truffle, and just grate over the gnocchi. And then a little touch of parmesan cheese. From there, sit the salmon nicely on top of the asparagus."

"Two nice spoons of sauce in the middle of the plate. The leeks, sit them on top. And there we go. A beautiful pan seared salmon with truffle gnocchi."