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.
Ingredients (1 dash = 4 drops)
- 35ml Rum
- 10ml Orange Juice
- 10 ml Pineapple Juice
- Half lemon juice
- Dash Grenadine
- 3 dashes of Angostura Bitters
- Pour all ingredients except Angostura Bitters into shaker filled with ice. Shake well.
- Pour into tumbler, filled with ice.
- Add dash of Grenadine.
- Add Angostora Bitters on top.
Crispy Baja Fish Taco with Pico de Gallo Salsa, Coriander and Sour Cream
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 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
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
- Mix all of the ingredients for the taco batter and put to one side.
- Combine the salsa ingredients and season.
- Mix all of the taco sauce ingredients and chill.
- Heat a deep fryer to 180c, dry the fish strips and dredge in the batter. Place in the fryer and cook until golden. Drain and season.
- Add the fish to warmed tortillas and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce and the salsa to taste.
Home Smoked Organic Salmon with Confit Trout and Chilled English Cucumber Gazpacho
16 Slices Smoked Salmon
1 Small pot Quality Crème Fraiche
16 Borage Flowers or leaves or other suitable cress/salads
1 cucumber peeled and prepared
20ml White wine vinegar
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.
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!