from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Pouting
M.E. Blochii ...1801
www.flickr.com/photos/biodivlibrary/6006006214/
Tacaud - Pouting also called Bib or Pout Whiting is a white fish, a member of the cod
family, with similar flaky and juicy flesh. Jamie Oliver
wrote” “It’s buttery, flaky, juicy and a wonderful carrier of flavors. It’s from the same family as cod so makes a
great alternative to its over-fished cousin’”
Nevertheless, despite Jamie Oliver, this tasty fish rarely makes UK
menus and none in North America.
Filets pouting prepared on skewers in a
marinade and baked.
These are not a large fish with most
under 20 cm (8”) in length and under 500 grams (18 ounces). They will be served
as filets though smaller fish will be grilled, baked or fried whole. Pouting on French menus:
Pouting on French menus:
Filet de Tacaud au Beuure
Blanc, Purée et Spaghettis de Légumes - Filet of pouting with a Beurre
Blanc sauce accompanied by pureed potatoes and vegetable spaghetti noodles.
The Beurre Blanc sauce’s creation is credited to the lovely city of Nantes,
set on the River Loire in the department of Loire-Atlantique in the Pays de
Loire. The sauce is made with butter,
a dry
white wine, lemon,
and shallots
with some chefs preferring white wine vinegar
which cuts some of the overly rich taste that lemon alone cannot do without
removing other flavors.
Breaded filets of
pouting
Filet de Tacaud Breton à la Crème de Camembert
- Filet of Pouting from Brittany, with a
cream of Camembert
sauce. Brittany, Bretagne, is
France’s most Westerly region with a
2,730 km ( 1,730 miles) coastline; that’s a third of all France’s coastline. With its west Atlantic setting, it is home to some of France’s best saltwater
fish and seafood. Brittany got its name from the Celtic tribes who fled Britain when
it was invaded by the Romans followed by the Angle and Saxon tribes from
Germany who were then followed by the Vikings. (Since then quite a number of the remaining Britons seem to have bought a second
home in Brittany to escape the invading tourists at home).
Filet de Tacaud, Risotto de Céleri
Rave, Infusion de Graines de Fenouil
- Pouting filet flavored with an infusion
made from fennel
seeds and served with a celeriac
risotto.
Filet of pouting
with vegetables.
Filet de Tacaud Sauce Dieppoise et Purée
de Carottes
- Pouting filet served
with a Dieppoise sauce garnished with a carrot
puree. This is a white wine sauce made with the juices from the cooking juices
of mussels,
and shrimp shells. Dieppe is a large fishing port of Dieppe on the Atlantic
coast in the department of Seine-Maritime, Normandy. The sauce will be made
white wine from a mussels and shrimp shells base and garnished with
mussels. When this dish is on the menu
in Normandy then Norman cider
may replace the white wine and sometimes apples, button
mushrooms, and crème
fraiche will be added. (See the appendix Beer, Cider, Wines and Liquors:
Cider).
Most of
the poutings in the markets come from the Mediterranean though some are caiught along the Atlantic coastline as a bycatch; but unlike most of their British colleagues, the French fishermen and women do not through these tasty fish
back. When you see fresh poutings in the
market with its shape and silvery color it can easily be confused with its
cousin the whiting which will often be made with the same recipes. If you are
traveling along France’s coast and pouting is on the menu in a restaurant with
a busy clientele then really fresh, off the boat, pouting is a superb fish.
Filet of pouting
flavored with mint.
(Catalan - mòllera fosca), (Dutch - steenbolk), (German -
franzosendorsch), (Italian - merluzzetto bruno), (Spanish -faneca), (Latin -
trisopterus luscus ).
-----------------------------------
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019.
---------------------------
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