We are delighted to be returning to Lymington Seafood Festival this August following the success of last year.
We will be on stand serving delicious fish tacos with zingy salsa and our own mouth watering Planter's Punch to wash them down with.
Head Chef Matthew Tomkinson, who this year celebrates a decade at the Terrace, will be on stage demonstrating how to make home smoked organic salmon with confit trout and chilled english cucumber gazpacho on Sunday 12th August at 1pm. To get a head start, we have supplied the recipes below so you can bask in the sunshine sippling on your cockatils with a plate of tacos to satify the apetite.
Glass
Tall tumbler
Ingredients (1 dash = 4 drops)
Garnish
Method
Makes 12
12 Small corn tortillas
6 Gurnard fillets cut into strips (2 or 3 per taco)
Fish Taco Batter
24 Ritz crackers, crushed
1 cup flour
1/2 cup panko breadcrumbs
1 1/2 teaspoons baking powder
1 1/2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 egg
1 1/2 cups lemonade
Pic de Gallo Salsa
4 Roma tomatoes diced
1/2 large white onion, Diced
1 cup coriander leaves, chopped
1 tablespoon lime juice
Salt to taste
Finely shredded cabbage
Taco Sauce
1 cup sour cream
1 cup mayonnaise
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
Hot sauce to taste
To serve
Serves 4
16 Slices Smoked Salmon
1 Small pot Quality Crème Fraiche
20g Caviar
16 Borage Flowers or leaves or other suitable cress/salads
Pickled Cucumber
1 cucumber peeled and prepared
20ml White wine vinegar
20ml Water
20g Caster sugar to taste
Boil the vinegar, water and sugar and leave to cool. Thinly chop or using a peeler take long wide strips from the full length of the cucumber (like fettuccine) and drop into the cooled pickle.
English Cucumber Gazpacho
2 Cucumbers, peeled and seeds removed
300g Light vegetable Stock
2 Tablespoon Horseradish
2 Tablespoons fresh basil leaves, fresh chervil and chopped chives
150g Mascarpone cheese
Blend everything apart from the cheese until very smooth, add the cheese and push through a fine sieve. Adjust the seasoning once it is very cold with salt and a pinch of sugar. Add more wasabi if desired or allow your guests to grate it fresh at the table.
Confit Chalk Stream Trout
1 Large Fillet Trout
200ml Extra Virgin Olive Oil
Left over stalks from Basil and Chervil
Place the oil in a small saucepan and add the herbs, turn up the heat until the herbs just start to sizzle and become fragrant. Add the fish and remove from the heat – leave until cool enough to handle.
To serve
In a chilled soup bowl place slices of the salmon, roll up the long cucumber strips and place a few of these in too. Flake the sea trout and add to the bowl. Add a few blobs of the crème fraiche and top with the caviar. Scatter a few borage flowers and/or leaves around and serve the cucumber gazpacho on the side.
The Montagu Arms will be attending the Lymington Seafood Festival on 11th & 12th August. Matthew will be demonstrating his recipe 'Home Smoked Organic Salmon' on stage at 1pm Sunday. We look forward to seeing you there!