Lieu Noir - Pollock, Saithe, Coley. The Tasty, Inexpensive, Cod Family Member From the North Atlantic

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

 

   
Lieu Noir
Pollock, Saithe, Coley
    
Lieu Noir (Goberge in Canada) – Pollock, Saithe, and Coley are a large, tasty member of the cod family, and will be on many French menus.

Whole fish are anywhere from 30 cm (12”) to 60 cm (24”) long, though they can reach twice that length. They are caught in the North Atlantic with some larger fish flown home as chilled whole fish and the rest being delivered as frozen fish fillets. In any case, with nearly all the fish being large enough for two or more, you will only be served a filet.
   
A Lieu Noir- Pollock fish filet.
While Pollock is considered a white fish it has a darker section that can be seen here.
Lieu Noir, are more strongly flavored than the similarly named and equally popular Lieu Jaune.
     
Lieu Noir has other regional names French names that include Colin and Merluche. But it shares those names with Lieu Jaune–Pollack (with the a), and Callagh. The reasons behind these mostly harmless cross-channel confusions are related to earlier times, but there is no longer anyone around to blame.

Catch your own. 17lb 4oz – 8 kilos.

   
Lieu Noir, in the UK Pollock, Saithe, and Coley is a favorite for fish and chips. While the French have never bought into the UK art of deep batter fried fish and greasy chips the fish is very popular in France and will be on French menus with other flavors:

Lieu Noir on French Menus:
  
Dos de Lieu Noir en Croute de Sésame, Sauce Whisky et Purée de Patates Douces A thick cut of Pollock/Saithe cooked covered with sesame seeds and served in a Scotch Whisky sauce;  all accompanied by a puree of sweet potatoes

Dos was the term used for a thick cut from the back of a large game fish or wild game; it is considered the tastiest portion.  Despite the origin of “dos” on the menu today it will mostly indicate a thick filet.
   
Dos de Lieu Noir à l'Estragon
A thick cut of pollock flavored with tarragon.
www.flickr.com/photos/marsupilami92/7073674435/

Lieu Noir en Cocotte de Palourdes et Coques  Pollock prepared in a  casserole with clams and cockles. When the menu notes en cocotte, it will usually be informing you that the bowl used for cooking is also the dish that will be used to serve you.

Filet de Lieu Noir, Perles de Couscous, Poireaux et Oignons Rouge – A filet of pollock accompanied by grains of couscous, leeks, and red onions.
   
Clams and cockles.
www.flickr.com/photos/marsupilami92/33584640984/
    
Dos De Lieu Noir, Sauce Ciboulette et  Chou-Fleur – A thick cut of pollock prepared with chives and cauliflower.’’
 
Ceviche de Lieu Noir Aux Légumes Printaniers – Cold, marinated pollock accompanied by crunchy spring vegetables.

Ceviche
www.flickr.com/photos/cyclonebill/3599576717/
   
Dos de Lieu Noir, sur Mousseline de Panais et sa Crème au Coquillages – A thick cut of pollock served on a parsnip moose, accompanied by a creamy crustacean sauce.

Dos de Lieu Noir, Salicornes, Cresson et Emulsion Sariette – A thick cut of Pollock/Saithe served with Samphire/ Salicornia, watercress, and a thick summer savory sauce.
 
Samphire is often, mistakenly, called an edible seaweed; it is not.  It is a coastal plant, with many family members, and grows in salt marshes and even in the sand along the coast.  The mildly salty and slightly bitter taste of Samphire along with its crunchy texture (when properly cooked) allows it to partner well in many salads when served cold or when served warm with fish or shellfish.

Fish, leeks, and tomatoes,
www.flickr.com/photos/laurelfan/2305920409/

Filet de Lieu Noir, Aubergines et Poivrons à la Sarriette et son Écrasé de Pomme de Terre – Filet of Pollock/Saithe prepared with aubergines and bell peppers and flavored with summer savory.  Accompanied by hand-mashed potatoes.

Pollock   in the languages of France's neighbors:
 (Catalan – pollachius), (Dutch - koolvis ),  (German – blaufisch), (Italian - merluzzo nero), (Spanish – bacalao, saithe, palero carbonero, faneca plataeada, fogonero), (Latin - pollachius virens).

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Behind the French Menu
by
Bryan G. Newman 
Copyright 2010, 2019, 2023.
behindthefrenchmenu@gmail.com 

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