RECIPES | Bute Street Seafoodie

Bute St Seafoodie

Skate with Lemon and Olives

Until perhaps a year or so ago, I wouldn't buy skate with its skin still on. I thought it could only be cooked skinless. And when the...

Bute St Seafoodie

Crab and Gruyère Tartlets

Cheese with fish? Something of a taboo, and certainly not something I rush toward. However, if there is a rule that prohibits combining...

Bute St Seafoodie

Clam Masala

The clam fishery is closed from the end of December to the end of May for sustainability reasons. Les informs me that their fishery...

Bute St Seafoodie

Scallop "Ceviche"

Earth, Air, Fire and Water. The four elements proposed by the ancient Greeks. What are these from the perspective of scallops? Earth:...

Bute St Seafoodie

Lobster Armoricaine

Any way you look at it, lobster is a luxury, if only because of its price. However, the price of lobster is at its cheapest during the...

Bute St Seafoodie

Golbangyi Muchim

Or is it Golbaengi Muchim? Either way it's "Spicy Korean Whelk Salad" to you and me! I wanted to try something new with whelks. So this...

Bute St Seafoodie

Whelk Salad “Persillade”

Whelks appeared on the stall for the second time this year! Not to everyone's taste, least of all Bridget's! In fact while we were...

Bute St Seafoodie

Cuttlefish and Bean Stew

Cuttlefish stewed in a tomato, wine and herb sauce, with beans added toward the end of the cooking time.