Head Chef Matthew Tomkinson was in attendance at this years New Forest Show where he impressed the crowds with his array of delectable delights using locally sourced produce along with freshly picked herbs and flowers grown from our very own kitchen garden. On day two, Matthew was joined by Ollie from Bloxs Butter as they worked their magic to create not one, but four different butter sauces to accompany an array of dishes.
Impress your dinner guests with the following recipes:
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 horseradish 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 also be in attendance cooking up a storm with his recipe 'Home Smoked Organic Salmon.'
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