Showing posts with label faneca. trisopterus luscus. Show all posts
Showing posts with label faneca. trisopterus luscus. Show all posts

Tacaud – Pouting. Rarely on UK Menus, it is one of the Tastiest Saltwater Fish.

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 à la Crème de Basilic - Pouting filet served with a cream of basil sauce.

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.
     
Pouting in the languages of  France’s neighbors

(Catalan - mòllera fosca), (Dutch - steenbolk), (German - franzosendorsch), (Italian - merluzzetto bruno), (Spanish -faneca), (Latin - trisopterus luscus ).
   
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Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

Copyright 2010, 2019.
 
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