Please can someone translate!

Hi

Does anyone know what the English word for the fish 'sepien' is? I am unsure if I have spelt it right so forgive me if i've made it confusing...

Thanks in advance

Claire

Claire welcome to the forum. I hope you will like it here

Do you mean Sepio? Because that one would translate into common Cuttlefish. Please see if it is that one you had in mind:

please click here to have a look

Hi there

Yes i'm sure that must be it! Thankyou so much, It's been driving me nuts trying to find out!!!!

Claire

My pleasure Claire Do you have a special recipe for these fish, or were you just curious?

Hi

Well i've just started a fish cookery course, and it was one of the fish we cooked in the last lesson. The course is mainly in french, but i just could not find the name in English when I got home..
I've been again today, and we did 4 recipes with, I think, la raies...? I'm unsure of the spelling again, but I think it's 'skate' in English? If you could confirm that it'd be helpful.....

Thanks so much in advance

Claire

Sounds like great fun to me It also reminds me of myself when I came first to Israel and didn't know what those products were but had to get them translated




Yes, it is Skates.


Perhaps you would find the following website convenient :


click here please

hi

thanks for your help

Claire

You're welcome; it's my pleasure. Now tell me please, what did you learn to cook with those?

Hi

Well the cuttlefish was part of a recipe called 'croquet du poisson', please don't laugh at my spelling! I'm not sure if you know already, but basicallly it's mixed fish, rice and a few other things, made into balls, dipped in flour, egg and breadcrumbs then fried. Served as a starter....
As for the skate, we made 4 dishes: skate with red sauce, skate with vinaigrette, a soup with skate and cheese, and skate gratin....i'll post the recipes sometime if u like....
One more question if you don't mind, that I couldn't find on the site u gave: Can you confirm that 'la lotte' is monkfish? And here is another one, something like 'pajet', I hope you can work it out from the bad spelling, sorry..

Thanks

Claire

Alright, Claire, could la lotte be "ngler-fish baudroie : (monkfish, frog-fish, sea-devil) also called lotte de mer"?
Perhaps googling on the images of it could confirm if this is actually the fish you saw at the course?

I have tried to find Pajet, Pajjette, Pajjete, Pajette, Paggette, Pagette, Paggete, and Paget... but the only thing I get is that this is a local 'fish"? I am not sure about this one

I would love to see the recipe of the skate starter dish, it sounds delicious to me.

I don't know why, but I don't like red sauces

Hi

Yes i think la lotte has to be monkfish. Thanks.
I was also unable to find out the translation of pajet, never mind i'm sure i'll come across it sometime.
As for the starter dish, the skate with vinaigrette was the only starter from the 4 recipes. It was very simple, you take 5 peppercorns, a sliced onion, 2 cloves and a bouquet garni, add it to a pan with the skate that's been cut into pieces, add a glass or 2 of water and cook for about 30 minutes. When the veg from the bouquet garni is cooked, remove the fish and drain from water.
Then you mix 5tbsp of olive oil with 5tbsp of white vinegar. Add 100g of capers and a pinch of salt then pour over the cooked fish. Serve warm. Very simple. If you want to be economical, you can remove the inedible ingredients from the pan, then puree the veg, add prawns and heat until prawns are cooked and you have a simple fish soup.

Wow, that indeed is simple But the ingredients I'm sure will give a very authentic taste to it. Thank you very much for placing it. I am sure I'm going to make it one time.


(The funny thing is I am still looking for that translation because I can't stand it if I can't find something. Could you please say how it is pronounced?)

hello all,

you've made me want to eat fish all week!

Ratatouille, to save you from any further sleepless nights... the fish in question is in fact 'Pageot', a mediterranean fish. It is also often called 'daurade rose' or 'demoiselle'... There are also many variations of the name such 'pageil', 'patjel', 'pageou' (French as we know it only became the national language only over a couple of hundred years ago (since the revolution) and therefore, local names and spellings can vary greatly as they come from the local language.

The English name I believe is 'common pandora' or 'red sea bream'...

And for those who still like to know the latin terminology... 'Sparus erythrinus', 'Pagellus rostratus'.

Hope this goes some way to putting your mind at rest

Aha Great! Thank you so much, benastrada I wonder if we have them in Israel as well and under which name, but I am for sure going to find out. Great detective work, benestrada: {Feel-good-000200BB}


Have you ever eaten them?

Hi

Thanks for this, I have learned so much from this forum already!

Claire

How is your course going, Claire?
(I bet your family members are happy you enrolled in a hobby like this )

It's going well, thanks for asking.

I am actually not a lover of fish, but I did this course so my family will get to eat more of this nutritious food. Before I started, I was a bi 'scared' of cooking fish to be honest, which I know now is silly! Before, I only really fried fish in flour, but this course has taken away my inhibitions when it comes to fish!
Last week we did a 'gratin de rucette', which I think is dogfish? We also did 'conserve de sardines, a really nice 'soup marsaillesse and 'seafood lasagne.'
Next week we have stuffed 'dorade' which i think is sea bream in English?
Claire

Claire, that sounds all delicious Honestly speaking I am not a great fish lover myself but when reading about you and your course the idea of fish becomes very attractive To incorporate it in all these kinds of diverse dishes makes me look differently at fish now

Ratatouille

Same here, I have totally changed my attitude towards fish...
I really think it's important to have an open mind when it comes to things we're not used to eating. Years ago I would never have dreamed of eating half the things I do now!
There are some things I will never be able to learn to eat though, and one of them is SNAILS!

Oh, but I was very much used to eating fish, my father was a fish-lover (catching them and cooking them for us) - and I thought they were very tasty. It is probably because I became bored with them (yes, I know - this is a very shameful thing to say while so many countries in the world are suffering hunger ) - that I started to not eat them anymore.

Well, I am like you, snails will never ever be in my mouth (if I can prevent it ) and also frog-soup or those things some Belgians seem to be so hooked on

Sound like you're having fun with all those fish.

There's a lot of fish in my French to English online culinary dictionary - and other stuff!
http://www.pjkhospitality.com/index.php? action=glossaire

I've only just built it, but let me know what you think.

Good luck with your continuing cooking adventures!

All the best

PjK

PjK, welcome here I hope you will enjoy the forum.


That is a very good site you got there! Very easy to 'move around' and find what you are looking for. Thank you for bringing this to our attention.

You enjoy cooking, I assume?

Greetings from Lyon, France, Ratatouille

Thanks for the warm welcome!

It's been great looking around at some of the exchanges going on here.

In answer to your question, yeah, I do like cooking. And as an English guy in France, it's not east keeping French guests happy and away from cultural stereotypes about English cooking!

The best thing here in France is eating out, and I mean that in two ways: high quality produce, top chefs with way too much man power taking the time to produce wonderful gastronomic experiences that really make you feel special and priveledged as a guest. I like that kind!

The other kind is the day to day, simple recipes, excellent produce, simple classics with a little 'pot de vin' and good company. That's what French cuisine is really about.

What I like here is that good produce is affordable and available.

What's lacking sometimes is imagination and innovation. Daring! These things are happening in London, New York and elsewhere, so when my French chums start knocking anglosaxon cuisine, I like to start counting out the Michelin stars in NYC and London for them. (I try not to mention that it's mostly French chefs earning the stars!)

I'm going to keep looking around the site. There's so many passionate and interesting people on here!

Thanks for the feedback on www.PjKHospitality.com. It's only just come on line (loads of mistakes in French to sort out!) but I've got lots of visitors and they are loving the free culinary dictionary.

See you online soon

Paul

And rightly so, Paul. I find your site VERY handy for a 'quick' find - most sites are full of too many words before (if at all) they get to the subject you are looking for. This is refreshing. To say the least

Hmmmmm... right. An English guy cooking in France. I definitely can see your 'predicament' here The French cuisine has the name and reputation but indeed some innovation would be nice. On the other hand. With innovation sometimes comes a blurring of a typical identification. Not an easy subject.

Thanks for your contribution here, Paul. I am sure we are one time going to make this a lively forum with people passionate about cooking/food/eating, like you........and me