My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.
Seafood
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A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment.
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A cross between LD Restaurant’s red porgy sashimi and typical Dalmatian dishes: fish terrine, tuna carpaccio, and shrimp, with a cucumber yogurt sauce and fennel frond oil.
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A dish that combines Black Sea red mullet and banosh, a kind of polenta cooked in sour cream and brynza cheese, specialty of the Hutsuls, a fierce mountain population living mainly in the Ukrainian Carpathians.
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My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell and served with a crab rice polenta and a simple crab cream sauce.
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In my recent review of Zagreb’s finer dining options, one of the dishes I tried at Vinodol was the cottage cheese ravioli with smoked mussels, Adriatic shrimp, and cherry tomato sauce (which…
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My last recipe brought you the Dalmatian stew, a delicious mix of Swiss chard and potatoes. As I mentioned, this is one of Croatia’s most popular side dishes to eat with fish,…
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It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would…
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Since I first wrote about Pomor cuisine here, I’ve already posted two cod recipes from the Russian Far North: a cod fish soup, and cod and potato fritters. But the Pomors aren’t…
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If you’re an assiduous reader of this blog, you might remember my first recipe for ukha, the traditional Russian fish soup: a yellow perch ukha with perch fritters and perch roe croutons.…