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  3. Cooking / Culinary

compression de (rouget barbet)

English translation: pressed red mullet

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:compression de (rouget barbet)
English translation:pressed red mullet
Entered by: MoiraB

16:45 Jun 6, 2011
French to English translations [PRO]
Cooking / Culinary / menu item
French term or phrase: compression de (rouget barbet)
Compression de rouget barbet et légumes méditerranéens haché de basilic et tapenade du Moulin de Callanquet

This is the starter on a fixed menu for a private party. 'Pressed mullet and Mediterranean vegetables' doesn't sound very gourmet, and these people do seem to be on a gastronomic tour of Belgium and France. Hesitating to call it a terrine, which is usually cooked in a bain-marie.

For the connoisseurs I'm assuming that should be Moulin du Calanquet in St-Rémy - not far from me!
MoiraB
France
Local time: 15:54
pressed red mullet
Explanation:
But that's what it is; can't help the fact that it doesn't sound so posh in EN!

Rather dangerous to take it any further, without having exact details of the recipe: terrine is probably not right, as that would imply cooked after being pressed into the terrine, whereas in fact this is probably pressed cold after cooking.

My partner does a superb 'pressé de raie' which is sublime, and would, I should think, be something similar to this...
Selected response from:

Tony M
France
Local time: 15:54
Grading comment
It is what it is. Thanks, Tony!
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +4pressed red mullet
Tony M
3appetizer with ...
reorient
3 -2mullet pie
swisstell


  

Answers


26 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): -2
mullet pie


Explanation:
in French it might be more nicely expressed as "pâté" for which again there are several possibilities such as sauge or - my preference - pie. In fact there are a considerable numbewr of Mullet Pies indicated in Google.

swisstell
Italy
Local time: 15:54
Native speaker of: German

Peer comments on this answer (and responses from the answerer)
disagree  Tony M: 'pie' in EN definitely suggests pastry, and this would frankly sound even more down-market than Asker's own suggestion.
2 hrs
disagree  B D Finch: Not only does "pie" suggest pastry, but there is a major difference between red and grey mullet, making it important to specify that this is red mullet.
16 hrs
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3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +4
compression de rouget barbet
pressed red mullet


Explanation:
But that's what it is; can't help the fact that it doesn't sound so posh in EN!

Rather dangerous to take it any further, without having exact details of the recipe: terrine is probably not right, as that would imply cooked after being pressed into the terrine, whereas in fact this is probably pressed cold after cooking.

My partner does a superb 'pressé de raie' which is sublime, and would, I should think, be something similar to this...

Tony M
France
Local time: 15:54
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 410
Grading comment
It is what it is. Thanks, Tony!

Peer comments on this answer (and responses from the answerer)
agree  Wendy Streitparth: www.hogarths.co.uk/christmas-eve-menu.php
14 mins
  -> Thanks, Wendy! Good ref.!
agree  rkillings: Compared with leaving it in French, the English is never going to sound posh.:-)
11 hrs
  -> Thanks, R!
agree  Mark Nathan
11 hrs
  -> Thanks, Mark!
agree  B D Finch
13 hrs
  -> Thanks, Barbara!
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6 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
appetizer with ...


Explanation:
As this is a typically Mediterranean dish, I think one could take the liberty to translate it in a free way. The miniature layered cakes/constructions of the photos in the links are simply called appetizers, and I think this sounds nice enough for a haute cuisine menu.

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Note added at 17 hrs (2011-06-07 10:17:02 GMT)
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Well, I always thought starter and appetizer were pretty much the same. At leat they are used in an interchangeable fashion, see http://frenchfood.about.com/od/appetizershorsdoeuvres/Appeti...


    Reference: http://laylita.com/recipes/2008/08/12/annas-eggplant-appetiz...
    Reference: http://www.123rf.com/photo_2643099_fish-appetizer--zander-an...
reorient
Local time: 16:54
Works in field
Native speaker of: Native in GermanGerman
Notes to answerer
Asker: sorry, won't work - I mention in the question it's a starter ;-)

Asker: Surprising, as a starter for me is the first course and an appetiser is a 'mise en bouche' or 'amuse-bouche', which comes before the starter and which some of these menus feature, but not this particular one. Possibly starter/appetizer are synonymous in US??


Peer comments on this answer (and responses from the answerer)
neutral  Tony M: Depends what course this is; in GB we'd probably say 'starter', but this might conceivably be a fish course, so 'appetizer' might be over-translation; in any case, it's a shame to miss out the detail of just what sort of dish it is.
8 hrs
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