Glossary entry (derived from question below)
French term or phrase:
compression de (rouget barbet)
English translation:
pressed red mullet
Added to glossary by
MoiraB
Jun 6, 2011 16:45
12 yrs ago
French term
compression de (rouget barbet)
French to English
Other
Cooking / Culinary
menu item
Compression de rouget barbet et légumes méditerranéens haché de basilic et tapenade du Moulin de Callanquet
This is the starter on a fixed menu for a private party. 'Pressed mullet and Mediterranean vegetables' doesn't sound very gourmet, and these people do seem to be on a gastronomic tour of Belgium and France. Hesitating to call it a terrine, which is usually cooked in a bain-marie.
For the connoisseurs I'm assuming that should be Moulin du Calanquet in St-Rémy - not far from me!
This is the starter on a fixed menu for a private party. 'Pressed mullet and Mediterranean vegetables' doesn't sound very gourmet, and these people do seem to be on a gastronomic tour of Belgium and France. Hesitating to call it a terrine, which is usually cooked in a bain-marie.
For the connoisseurs I'm assuming that should be Moulin du Calanquet in St-Rémy - not far from me!
Proposed translations
(English)
| 4 +4 | pressed red mullet |
Tony M
|
| 3 | appetizer with ... |
reorient
|
| 3 -2 | mullet pie |
swisstell
|
Proposed translations
+4
3 hrs
French term (edited):
compression de rouget barbet
Selected
pressed red mullet
But that's what it is; can't help the fact that it doesn't sound so posh in EN!
Rather dangerous to take it any further, without having exact details of the recipe: terrine is probably not right, as that would imply cooked after being pressed into the terrine, whereas in fact this is probably pressed cold after cooking.
My partner does a superb 'pressé de raie' which is sublime, and would, I should think, be something similar to this...
Rather dangerous to take it any further, without having exact details of the recipe: terrine is probably not right, as that would imply cooked after being pressed into the terrine, whereas in fact this is probably pressed cold after cooking.
My partner does a superb 'pressé de raie' which is sublime, and would, I should think, be something similar to this...
4 KudoZ points awarded for this answer.
Comment: "It is what it is. Thanks, Tony!"
-2
26 mins
mullet pie
in French it might be more nicely expressed as "pâté" for which again there are several possibilities such as sauge or - my preference - pie. In fact there are a considerable numbewr of Mullet Pies indicated in Google.
Peer comment(s):
| disagree |
Tony M
: 'pie' in EN definitely suggests pastry, and this would frankly sound even more down-market than Asker's own suggestion.
2 hrs
|
| disagree |
B D Finch
: Not only does "pie" suggest pastry, but there is a major difference between red and grey mullet, making it important to specify that this is red mullet.
16 hrs
|
6 hrs
reorient
Works in field
appetizer with ...
As this is a typically Mediterranean dish, I think one could take the liberty to translate it in a free way. The miniature layered cakes/constructions of the photos in the links are simply called appetizers, and I think this sounds nice enough for a haute cuisine menu.
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Note added at 17 hrs (2011-06-07 10:17:02 GMT)
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Well, I always thought starter and appetizer were pretty much the same. At leat they are used in an interchangeable fashion, see http://frenchfood.about.com/od/appetizershorsdoeuvres/Appeti...
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Note added at 17 hrs (2011-06-07 10:17:02 GMT)
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Well, I always thought starter and appetizer were pretty much the same. At leat they are used in an interchangeable fashion, see http://frenchfood.about.com/od/appetizershorsdoeuvres/Appeti...
Reference:
http://laylita.com/recipes/2008/08/12/annas-eggplant-appetizer/
http://www.123rf.com/photo_2643099_fish-appetizer--zander-and-crab-wrapped-in-a-courgette.html
Note from asker:
| sorry, won't work - I mention in the question it's a starter ;-) |
| Surprising, as a starter for me is the first course and an appetiser is a 'mise en bouche' or 'amuse-bouche', which comes before the starter and which some of these menus feature, but not this particular one. Possibly starter/appetizer are synonymous in US?? |
Peer comment(s):
| neutral |
Tony M
: Depends what course this is; in GB we'd probably say 'starter', but this might conceivably be a fish course, so 'appetizer' might be over-translation; in any case, it's a shame to miss out the detail of just what sort of dish it is.
8 hrs
|
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