from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
www.flickr.com/photos/arnaudabadie/7757247870/
Corb or Corb Noir– Brown Meagre or Corb is a tasty, ivory-fleshed fish with a firm but fleshy texture; it has a mild taste and mostly on the menus when prepared with herbs or served with a sauce. When this fish is on your menu, some may have been caught in La Manche, the English Channel, but most will have come from the Mediterranean or from fish farms. Whatever their origins they are not a large fish with most under 40 cm (16“) in length and rarely weighing more than 1 kilo (2.2lbs). Smaller fish may be grilled or fried and on the menu served whole.
When reading an English language menu in France, the Brown Meagre (sciaena umbra) can be confused with the Maigre, the Meagre, Croaker or Salmon Bass (argyrosomus regius) which a much larger fish, though both are members of the croaker, drum fish family. Confusion, where fish names are concerned, are not limited to English and French with some languages having over fifteen or twenty different names for the same fish.
Brown Meagre on French Menus:
Corb en Papillote au Fenouil – A whole, small, brown meagre cooked in cooking parchment or aluminum foil with fennel. Dishes prepared en papillote will keep all the flavors inside; it will be opened in front of the diner so that he or she can enjoy the aroma.
Pan fried brown meagre
Roasted red pepper puree and sauce veirge.
Corb Grillé au Fenouil, Sauce Vierge – A grilled Brown Meagre prepared with fennel and served with a Sauce Vierge. Vierge in French is a virgin in English, and as its name suggests, Sauce Vierge includes virgin olive oil. With the olive oil will be fresh tomatoes, garlic, lemon juice, basil, red wine vinegar, salt, and black pepper. Sauce Vierge is not cooked; heat destroys the distinctive taste that is the particular delight of virgin olive oils, it will be prepared slightly warm and then poured on the fish just before it is served.
On Sale - Mediterranean Brown Meagre
Corb Noir au Beurre Noisette, Risotto au Basilic et Poêlée de Tomate Cerise – Brown meagre fried in a beurre noisette, and accompanied by a basil flavored risotto and cherry tomatoes. A beurre noisette, is butter is melted until its color resembles the color of hazelnuts and has a slightly nutty flavor.
Corb Sauvage Grillé Parfumées au Citron et à la Coriander – Wild Brown Meagre flavored and scented with lemon and served on a bed of coriander. Coriander, (also called cilantro) is a lemon-lime scented, light-green herb that looks somewhat like flat parsley. The French word sauvage's English language scion is savage, and the meaning remains much the same. The French connection to English kitchen began with William the Conqueror in 1066.
Monaco 2016 stamp of Brown Meagre
France is far more open to the sea’s incredible variety of fish and seafood than the UK. When visiting France enjoy a visit to a supermarket or fishmonger’s and demand the same choice when you return home. Brown Meagre, Corb is a fish that everyone can appreciate and a change from the five fish that take up 90% of UK fish counters.
Don’t connect Sang de Corb which may be on the wine list with the fish, there’s no fish in the wine. Sang de Corb is a dry, Spanish, red organic wine from the Terra Alta area of Catalonia, Spain.
Stamp from the Cape Verde Islands
showing the Brown Meagre.
Corb, the Brown Meagre in the languages of France’s neighbors:
(Catalan - corball de roca), (Dutch - zwarte ombervis), (German - seerabe), (Italian - corvina), (Spanish –corvina), (Latin - sciaena umbra)
Connected Posts:
Tomate – Tomato. France’s Greatest Tomato, the Tomate de Marmande AOC. The Tomato in French Cuisine.
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