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:
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 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.
- 5 TBSP White Wine
- 5 TBSP White Wine Vinegar
- 6 Egg yolks
- Pinch of salt and sugar
- 250g Butter melted and still warm
- 1 Bunch Mint Finely Chopped
- 1 TBSP Mint Sauce (with Vinegar)
- Combine the wine and vinegar with the egg yolks and seasoning and place over a gentle heat in a heavy based pan (or double boiler)
- Keep whisking until a thick stable sabayon has formed
- Slowly add the melted butter fat being careful to leave behind the white milk solids.
- Pass the sauce through a fine sieve and add the mint, season to taste
- Keep warm above 63oc but not hot!
- Serve with Grilled Lamb
Beurre Blac Sauce
- 3 Finely sliced shallots
- ½ Clove garlic crushed
- 1 Sprig thyme
- 1 Small bay leaf
- 20g butter
- 6 White peppercorns crushed
- 300ml White wine (Cave de Masse)
- 2 TSP White wine vinegar
- 250g Diced unsalted butter
- Lemon juice
- Add 1 to a pan and sweat with a pinch of salt until the shallots and garlic are soft and translucent.
- Add 2 and reduce until the pan is almost dry.
- Add 3, bring to the boil and remove from the heat.
- Add 4 piece by piece whisking all of the time until all the butter is melted and emulsified.
- Gently re-heat as necessary whisking.
- Season with salt and a pinch of sugar and pass through a fine sieve.
- Keep warm and serve with lightly cooked Fish
Café De Paris Butter
- 250g Salted butter, at room temperature
- 4 sprigs of thyme, leaves picked
- 4 few sprigs of tarragon and chives, finely chopped
- ½ Bunch chives, finely chopped
- 2 Shallots, finely chopped
- 2 Garlic cloves, crushed
- 1 TBSP fine capers, drained and finely chopped
- 4 anchovy fillets, finely chopped
- A splash of Worcestershire sauce
- 1 tsp Dijon mustard
- Zest of 1 lemon plus a squeeze of lemon juice
- 1 tsp curry powder
- A pinch of cayenne pepper
- Combine all of the ingredients and beat until thoroughly mixed
- Using cling film roll into a log and chill.
- Slice and use with Grilled Steak
Brown Butter Sauce with Sage
- 125g Salted butter
- 20 Sage Leaves
- ½ Lemon Juice
- Place the butter in a shallow pan and place over a medium heat
- When it starts to foam add the Sage and continue to cook until the butter has turned nut brown and the sage is crispy.
- Remove the sage and add the lemon
- Serve immediately with Butternut Squash Filled Pasta
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.'