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| Welcome to our June Monthly Newsletter and we hope you have been making the most of the gorgeous sunshine! This month’s newsletter features a mouth-watering recipe from the head chef of Brula, Toby Williams. We are very lucky to have this award-winning restaurant right on our doorstep in St Margarets and now, as a valued customer of Quantum Fitted Furniture, you have the chance to try some of Toby’s delightful cuisine for free! See below for further details.
Thank you to all of you who came to see us at the Grand Designs Show and we hope you enjoyed yourselves. Our brand new bespoke brass table island with stainless steel top caused quite a stir and we were delighted by the attention our stand received. The table island features a moulded sink, brass plated monoblock tap and stainless steel teppanyaki hot plate, and if you missed us at the show feel free to pop by the showroom where it is now gleaming proudly on display. |
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| June Recipe: Fillet of sea trout, samphire and sauce nantaise | ||||||
| For all of the fish lovers out there, you’re sure to enjoy Toby’s fresh and tasty way of serving sea trout fillets. Top up your Omega 3 and recreate the culinary delights of Brula in your own kitchen.
Recipe: A delicious summery dish sure to impress your friends. Serves: 2 Ingredients: For the sauce nantaise: 1 large shallot, finely diced 150ml white wine vinegar 150ml white wine 100ml double cream 50g unsalted butter, cut into small pieces Chopped chives or parsley to serve 2 sea trout fillets 400g samphire (available from your local fishmonger) New potatoes to serve Method: 1. To start the nantaise; put the diced shallot, white wine and white wine vinegar into a pan and reduce over a medium heat until there is no liquid remaining, take the pan off the heat and allow to cool. 2. While the shallots are cooling you can begin to poach the sea trout. Immerse the fillets into a pan of cold water seasoned with butter or olive oil, salt and pepper. Bring the water to a steady boil, keeping the lid on to ensure that the water does not evaporate. Turn off the heat and let the fish continue to cook in the hot water for a further 5 minutes or until cooked through. 3. To finish the nantaise, place the cream into a clean pan and add the cooled shallots. Bring to a simmer, remove from the heat and whisk in the cold pieces of butter; the heat of the cream and the cold butter combined will emulsify to give a rich, glossy sauce, add freshly chopped chives or parsley just prior to serving. 4. Place the samphire into a pan of boiling water and cook for 2 minutes; there is no need to season except for a knob of butter, as it is already fairly salty. To serve: Cover the bottom of the plate with the sauce nantaise, peel the skin off the fish and place skin side down, pile the samphire on top. Serve with minted new potatoes. |
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| www.quantumfittedfurniture.co.uk |