Lieu Jaune – Pollack, the Fish. Pollack is also called Callagh and Coley in the UK. Pollack on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 


Reeling Pollack in.
Photograph courtesy of Neil Tackaberry
https://www.flickr.com/photos/23629083@N03/20043481533/

Lieu Jaune or Colin  –  Pollack, the fish.  In the UK also called Callagh, Coley, Coalfish, Margate Hake, Dover Hake and Lythe, and in the USA the European Pollock. 

Pollack is a member of the cod family with similar white, flaky meat so that it will often be cooked and served with cod recipes. When offered as poached or baked filets pollack is usually served with a sauce as it on its own it can be somewhat dry.   Pollack grow quite large with many fish weighing in over 8 kilos (18 lbs), so you will be served a fillet. 
  
Filet of baked pollack.
Photograph courtesy of Ewan Munro
https://www.flickr.com/photos/55935853@N00/4485844101/
 
When a fish on a French menu is named Colin then failing some clarification I choose something else.  Colin in France can be the name of any at least three or more fish including Lieu Jaune, pollack, Lieu Noir, saithe, and Merlu, hake.  The other fish have similar tastes and texture; nevertheless, I choose something else because I like to know what I am actually eating.  Using the name Colin just tells me the restaurant is not really sure what they bought. However, confusion exists outside France as well; pollack has many names in the UK and is often mistaken for a family member called walleye pullack in the UK and Alaskan pollock in the USA. 
   
Pollack on French Menus:
 
Filet de Lieu Jaune à l'Huile d'Olive, Risotto de Pommes de Terre au Wakame – Filet of pollack cooked with olive oil and served with a potato risotto flavored with wakame seaweed.

Lieu Jaune Fumé aux Aiguilles de Pin –  Pollack smoked over pine needles.

Le Duo de Lotte et Lieu Jaune Sauce Champagne – A matched serving of monkfish and pollack in a Champagne sauce.
   
A filet of poached pollack.
Photograph courtesy of stu_spivack
https://www.flickr.com/photos/stuart_spivack/15065518687/
  
Escalope de Lieu Jaune Pochée au Beurre d'Agrumes – A filet of pollack poached in grapefruit flavored butter.

Dos de Lieu Jaune Avec des Gnocchis de Potimarron aux Algues Nori, Jus de Moules -  A thick cut from the back of a large pollack, (considered the tastiest portion), served with gnocchi made with pumpkin and nori seaweed and flavored with the cooking juices from mussels.
  
A poached pollack steak.
Photograph courtesy of bob walker.
https://www.flickr.com/photos/rjw1/2314648984/
    
Pollack in the languages of France’s neighbors:
    
(Catalan - abadejo), (Dutch - pollak), (German – pollack), (Italian –merluzzo giallo) (Spanish –badexo).
    
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Champagne the Most Famous Sparkling Wine in the World. Choosing the Champagne that Meets your Sweetness Preferences.

French Olive Oils. Enjoying France's Best Olive Oils.

Lotte or Baudroie - Monkfish. Monkfish on French Menus.
 
Moules - Mussels. Moules Frites and Much More. Mussels on French Menus.
 

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Copyright 2010, 2017.

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Pelardon des Cévennes AOP - The Cheese Called Pelardon des Cévennes in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

   
 

Pelardon des Cévennes AOP
Photograph courtesy of La Fromagerie des Cevennes.
  
Pelardon or Pelardon des Cévennes AOP

  
These are tiny cheeses; a Pelardon cheese rarely weighs over 60 grams (2 ounces); this is a 28% fat, sharp-tasting goat's cheese made with unpasteurized milk; a single cheese rarely weighs over 60 grams (2 oz). When this cheese is sold after just 10 or 12 days of aging, it is a very mild cheese and will often be served warm with a salad; it's the older cheeses that have a bite that cheese lovers look for. The cheese has an AOP that guarantees that whoever makes the cheese it will be made in precisely the same way. Despite that, there are differences in the taste among the different producers; the taste is affected by the grasses, plants, and chestnuts that the goats find and eat in particular areas.

The cheese is made in and around the two tiny villages of Barre de Cévennes and Pompidou in the southeast of the department of Lozère in the region of Occitanie.   fI you are visiting this area of the Cévennes, then consider trying their cheese with their local merlot red wine, a Vin IGP de Pays des Cévennes.
   

Members of the production team.
Photograph courtesy of Isabelle Blanchemain
www.flickr.com/photos/isasza/33237551871/

  
The producers claim that their cheese has a two-thousand-year-old history that began when it was very much in demand in Rome, and Pliny does document a cheese from the same area. If today’s Pelardon is the same cheese that was ordered by Romans, I do not know. Still, in the 18th century, today’s cheese could be identified with the name Peraldou, and that eventually became Pelardon. 
   

The Pelardon cheese.
Photograph courtesy of the Syndicat des Producteurs de Pélardon

   

The department of Lozère, where Pelardon is produced, is beautiful and the place to go for visitors who want France without the hordes of tourists. Lozère also has less than 80,000 inhabitants; that's less than 15 people per square kilometer (6 people per square mile).  

 

The Cévennes is also home to other highly rated food products, including the Oignon Doux des Cévennes AOP, the sweet onion of the Cevennes, the Reinette du Vigan apples, and the Belles de Bancels potatoes.

   

Pelardon des Cévennes on French menus: 
   
Médaillon de Veau, Sauce au Pélardon des Cévennes – An oval or round escalope, a medallion, of veal served with a Pélardon des Cévennes cheese sauce.
 
Pélardon des Cévennes Grillé sur Lit de Roquette et Sorbet Yaourt au Lait de Brebis  - The Pélardon des Cévennes cheese grilled and served on a bed of rocket salad greens with a sorbet made of sheep’s milk yogurt.
  

A Pélardon des Cévennes tart fine.
The tart is made with a base of puff pastry with tomatoes, the Pélardon des Cévennes cheese, and the AOP sweet onions of the Cevennes.
Photograph courtesy of the Syndicat des Producteurs de Pélardon

 
Ravioles au Pélardon des Cévennes sur un Crémeux de Champignons au Bouillon de Poule – Ravioli filled with Pélardon des Cévennes cheese accompanied by a creamy mushroom sauce prepared in a light chicken broth.
   
Salade du Jardin et son Aumônière de Pélardon Rôti au Miel des Cévennes  - A garden salad served with a pouch of Pélardon des Cévennes cheese roasted with honey from the Cevennes.
   
Salade Verte, Pélardon des Cévennes Chaud sur Pain de Campagne  - A green salad served with hot  Pélardon des Cévennes cheese on country bread.
   

Follow the sign to the village of
Sainte Croix Vallée Française
On the first Sunday in May, every year, the Fête du Pélardon welcomes visitors in the village of Sainte Croix Vallée Française.
Photograph courtesy of the village of Sainte Croix Vallee Francaise.

   
Tarte Fine aux Oignons Doux des Cévennes et Pélardon Gratiné  - A tart made with a flat disk of puff pastry, and the sweet Cevennes AOP onions browned under the grill with the Pélardon des Cévennes cheese.
   
For the link to buying cheese in France and taking cheese home click here.

Traveling in Lozere.

Farming and tourism are the main occupations in Lozere. There is skiing in the winter, and in the summer, kayaking, hiking, and fishing. The rivers Lot, Tarn, Truyere, Allier Altier, Gardons, and Cevennes, run through the department and have made Lozere an important center for fishing enthusiasts from all over France and beyond. These rivers have many different fish, but the most important is the brown trout.  In French, that is the truite fario, truite commune, or truite de rivière.



Brown trout 2.5 kg.(5.5 lbs).
Photograph courtesy of   Michael Meiters
www.flickr.com/photos/psychofreakx3/5391479746/

Brown trout in the languages of France neighbors:
(Catalan - truita de mar), (Dutch - zeeforel), (German – meerforelle), (Italian  - trota fario), (Spanish - trucha común, trucha marrón, trucha reo).

Learning about Lozere

To know more about the department of Lozere's history, visit their small museum:  Le Musée des Vallées Cévenoles, the museum of the Cévenole valleys. The museum is in the village of Saint Jean du Gard, 89 km  (56 miles) from Mende, the prefecture.

For more about the Cevennes look at their English language website:

http://www.cevennes-tourisme.fr/uk/

A special part of the history of Lozere.

The department is internationally recognized for the small town of Le Chambon-sur-Lignon. Through its Protestant Pastor, this whole town worked together and saved thousands of Jews in WWII. Many were smuggled into neutral Switzerland, and many others were hidden throughout the entire war in private homes and the nearby forests. The whole village was recognized as among the Righteous Among the Nations by Yad Vashem in Israel and in 2004 by the French President Jacques Chirac. The town is 130 km (81 miles) from Mende, the Prefecture, the regional capital. The French language website of Le Chambon-sur-Lignon can be well understood using Google or Bing translate: http://www.ville-lechambonsurlignon.fr/


The church in Chambon-sur-Lignon
Photograph courtesy of Suzanne.
www.flickr.com/photos/sweetpeasue/6104529370/

Where is Lozere

Lozère is the least populated a department in France.  It is in the region of Occitanie bordering the department of Gard also in Occitanie and the departments of  Ardeche, Cantal, and Haute-Loire in the Auvergne-Rhone Alps; Avignon is less than one hour by car.

This Lozere French language website can be easily understood with the Google or Bing translating apps:  http://www.lozere-tourisme.com/


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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com


Copyright 2010, 2015, 2017, 2020
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Radis du Daikon – The Daikon, Japanese or Chinese radish. Daikon on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

The daikon radish.
Photograph courtesy of Dom Pates
https://www.flickr.com/photos/globalismpictures/5846021312/
  

  Daikon or Radis du Daikon 
    
The Daikon, Japanese or Chinese radish, sometimes called the white radish or giant radish. Daikon is a mild radish unless it is pickled to make it spicy; it served both fresh and cooked.   French chefs use the daikon like other radishes as well as creating recipes that emphasize the daikon’s different texture. The cresson daikon, daikon cress, the tasty young daikon shoots are also added to salads.
 
These radishes originated in China, and there are a number of varieties with the most popular looking somewhat like a large white carrot.
  
A cross section of a daikon radish.
Photograph courtesy of cynren
https://www.flickr.com/photos/cynren/6853857285/
   
The daikon radish on French menus:

Rougets Barbet Croustillants, Daikon et Agrumes à la Coriandre – Crisply fried red mullet, the fish, served with daikon radish and citrus fruits flavored with coriander.
   
Pickled daikon and carrots.
Photograph courtesy of Jessica Rossi
https://www.flickr.com/photos/jesswebb/3008589983/
  
Carpaccio de Filet Angus au Poivre avec sa Choucroute de Daikon et Aïoli – Carpaccio made from slices of a fillet, the US tenderloin, of peppered Angus beef served with a choucroute made with pickled daikon flavored with aioli. (The original choucroute is an Alsatian version of the German saukraut and is made with pickled cabbage; here thinly sliced daikon will have been pickled to create the daikon choucroute).
  
Truite Saumonée Confite Basse Température, Mousseline de Daïkon au Chèvre Frais, Sel de Kombu - Salmon trout cooked slowly at a low temperature and served with a  very light moose made with daikon and fresh goat’s cheese and a sea salt infused with kombu seaweed.
  
A large size daikon.
Photograph courtesy of rochelle hartman
https://www.flickr.com/photos/tinfoilraccoon/5723187322/

Le Poulpe, Pickles d'Oignons, Radis Daikon et Jus et Boudin Basque - Octopus served with pickled onions and daikon with a natural gravy along with spicy Basque pork sausages.

Poulet Grillé, Concombre, Laitue, Carottes Et Daikons Marinés, Fines Herbes – Grilled chicken accompanied by carrots, lettuce, carrots and marinated daikon flavored with France’s most favored herb group Les Fine Herbes.
   
A daikon choucroute.
Photograph courtesy of George Grinsted
https://www.flickr.com/photos/imgeorge/9363540538/
 
Noix De Saint Jacques, Betterave, Daikon - The meat of the king scallop served with beetroot and daikon.
 
Agneau Fermier, Salsifis, Daïkon Aigre Doux,  Ail Noir – Farm raised lamb served with salsify, (the oyster plant),  sweet and sour pickled daikon and black garlic.
    
Daikon in the languages of France’s neighbors:
  
(Catalan -  daikon, rave del Japó), (Dutch - daikon ), (German - daikon-rettich, Japanischer riesenrettich), (Italian -  daikon radice), (Spanish - rábano Japonés, rábano Chino).

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Algue or Algue de Mer Seaweed, Edible Seaweed. Algue or Algue de Mer on French Menus.

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Filet Mignon in France and Filet de Bœuf in French Cuisine.
  
Les Fine Herbes; the Most Important Herb Group in French Cuisine.
 
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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Copyright 2010, 2017
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