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17:39 Mar 31, 2008 |
Catalan to English translations [PRO] Cooking / Culinary / Dishes on a fairly sophisticated menu | |||||||
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| Selected response from: PB Trans Local time: 11:14 | ||||||
Grading comment
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Summary of answers provided | ||||
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5 | red mullet |
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4 | red mullet with samfaina, fish soup reduction garnished with rouille |
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Discussion entries: 5 | |
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red mullet Explanation: moll in Spanish ( or "salmonete") with samfaina (ratatouille), reduction of suquet (fish casserole) and an emulsion of rouille (typical bouillabaise sauce, like alioli with saffron and cayenne pepper) |
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Notes to answerer
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Roger amb samfaina, reducció de suquet i una emulsió de rouille red mullet with samfaina, fish soup reduction garnished with rouille Explanation: You can leave samfaina as it is a typical Catalan dish, similar to ratatouille. However, since many countries have their own versions of raratouille (i.e. caponata in Italy, ghiveci in Romania) I would leave it in the original language. See: Bacalao con Samfaina - Recipe for Cod Fish with Vegetables Bacalao ... Cod with Samfaina, a vegetable sauce similar to ratatouille is from Cataluña, a ... Fish with Vegetables - Bacalao con Samfaina (c) 2007 L. Sierra Licensed to ... spanishfood.about.com/od/maincourses/r/bacalaosamfaina.htm Ratatouille recipe as prepared in Mediterranean Catalonia for ... Ratatouille recipe tips and cooking advice. ... the most common use of ratatouille, or samfaina as we call it, is as a sauce or base. ... www.mediterranean-food-recipes.com/ratatouille-recipe.html Suquet is a Catalan fish soup/stew. See: The Best Recipes In The World: Suquet alla Ca L'Isidre ... Catalonian cooking, so you know its suquet—the local fish stew—is spectacular. ... stew for Sunday dinner with whatever fish they had on hand, so feel free ... www.randomhouse.com/broadway/bittman/recipes/05/suquet.php More pages from randomhouse.com Recipe - Catalan Suquet Recipe A delicious Recipe for traditional Catalan Suquet - Fish Soup ... Suquet - Catalan fish soup. Directions: For the Sofregit (Catalan Sauce) ... www.canyellespetites.com/food-suquet.htm In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation. http://en.wikipedia.org/wiki/Reduction_(cooking) It would be repetitive to add "emulsion" as rouille is already a sauce. See: Rouille is a spiced emulsion or sauce of olive oil, chilies, fresh breadcrumbs and garlic often used in Provencal (southern French) cuisine. The preparation of Rouille is very similar to an mayonnaise. The emulsion of the egg yolk and the olive oil form the base of this sauce traditionally served to fish , fish soups and fish stews and is an important condiment to Bouillabaisse. http://www.chefspencil.com/Glossary/MjM3/Rouille.aspx rouille - Encyclopedia.com rouille French, Provençal; sauce made from red chillies, garlic, olive ... in southeastern France, rouille typically garnishes bouillabaisse, which is the ... www.encyclopedia.com/doc/1O39-rouille.html http://www.cooksillustrated.com/login.asp?name=&did=534&Logi... |
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