Bute St Seafoodie
Chargrilled Squid, Cherry Tomatoes, Olives and Rocket
A genius dish from J. Sheekey of chargrilled squid served on a warm tomato salad and topped with dressed rocket. A perfect seafood starter.
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Bute St Seafoodie
- Dec 18, 2020
- 5 min
Jugged Kipper, Poached Eggs
A very classic combination of traditional artisan smoked fish and best-quality poached eggs. Enough said.
964 views0 comments
Bute St Seafoodie
- Dec 18, 2020
- 4 min
Red Mullet with Red Wine
The late, great Antonio Carluccio's variation on a classic Italian dish from Livorno and a perfect fish course in a large meal.
269 views0 comments
Bute St Seafoodie
- Dec 18, 2020
- 4 min
Calamares a la Romana
A classic incarnation of coastal Spain with squid fried in crispy batter and served with piquant alioli.
451 views0 comments
Bute St Seafoodie
- Dec 17, 2020
- 4 min
Mackerel "Tatsuta-Age" Style
Boneless mackerel chunks marinated in sake, mirin, ginger and soy, coated in potato starch and deep fried in a classic Japanese style.
285 views0 comments
Bute St Seafoodie
- Dec 13, 2020
- 5 min
Ossobuco of Monkfish
Monkfish steaks treated as Ossobuco with a rich tomato-based gravy and finished with piquant Gremolata. Ideal with a saffron risotto.
4,547 views0 comments
Bute St Seafoodie
- Dec 2, 2020
- 4 min
Squid Cafreal
Squid is marinated in Goa's "Cafreal" masala then chargrilled and served with spicy fried potato wedges and a tart cabbage salad.
91 views1 comment
Bute St Seafoodie
- Dec 2, 2020
- 3 min
Cafreal Masala
From Goa, a fresh, fragrant, spicy and tart spice paste traditionally used to marinate chicken but perfect for a variety of seafood.
1,034 views0 comments
Bute St Seafoodie
- Oct 30, 2020
- 3 min
Sautè di Cozze e Vongole
Mussels and clams sautéed simply with garlic, wine and tomatoes and finished with parsley. A delight from the Adriatic coast of Italy.
419 views0 comments
Bute St Seafoodie
- Oct 29, 2020
- 3 min
Steamed Red Mullet with Fennel and Sauce Vierge
An elegant and simple-to-prepare dinner party starter of steamed red mullet fillet served with quick pickled fennel and a classic sauce.
795 views0 comments
Bute St Seafoodie
- Oct 29, 2020
- 4 min
Gremolata Prawns
King prawns, ethically and sustainably farmed in the UK, garnished with a classic Italian combination of garlic, parsley and lemon.
1,088 views0 comments
Bute St Seafoodie
- Oct 13, 2020
- 4 min
Tommy's Mussel Pasta
A delicious, no-nonsense recipe for a pasta sauce made with fresh mussels, tinned tomatoes, garlic and herbs.
184 views0 comments
Bute St Seafoodie
- Oct 12, 2020
- 3 min
Moules à la Normande
A luxurious starter of mussels cooked with cider and cream... and butter!
441 views0 comments
Bute St Seafoodie
- Oct 6, 2020
- 4 min
Deccan Fish Curry
A tangy and spicy fish curry from Andhra Pradesh with red mullet (or gurnard) taking the starring role.
320 views0 comments
Bute St Seafoodie
- Oct 6, 2020
- 4 min
Steam-Baked Brill
A whole flat fish cooked in the oven in the steam from aromatic veg beneath, the liquor of which is transformed into a buttery sauce.
973 views0 comments
Bute St Seafoodie
- Oct 5, 2020
- 4 min
Crabslaw
White crab meat mixed into a coleslaw made from carrot and kohlrabi and best mayonnaise. Simple to make and perfect on a baked spud.
28 views0 comments
Bute St Seafoodie
- Sep 29, 2020
- 3 min
Moules Marinières (with Lovage)
Lovage adds a celery-like flavour to an otherwise traditional recipe for the classic French pot of mussels. Quick and easy.
144 views0 comments
Bute St Seafoodie
- Aug 31, 2020
- 2 min
Steamed Clams with Beer and Lemongrass (Ngao hấp xả bia)
A simple, quick and very fragrant dish of clams steamed open in a broth of beer, lemongrass, Kaffir lime leaves, ginger and chilli.
725 views0 comments
Bute St Seafoodie
- Aug 29, 2020
- 2 min
Mustard-Crusted Plaice
Fresh breadcrumbs and grain mustard combine to create an inspired crust for plaice fillets in an otherwise classic and simple dish.
121 views0 comments
Bute St Seafoodie
- Aug 28, 2020
- 3 min
Poached Fillet of Sea Bass with Broad Beans and Dill Mayonnaise
British summer on a plate: sea bass gently poached in a court bouillon, served with a dill & lime mayonnaise and a broad bean and pea crush.
243 views0 comments
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