Showing posts with label cidre. Show all posts
Showing posts with label cidre. Show all posts

Alose or Grande Alose; Shad or Allis Shad on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 


 
 
Allis Shad
Photograph courtesy of  EUNIS, the European Nature Information System

Shad or Allis shad are mild but tasty fish and, in the season, between April and June, a fish that will be on many French menus. A restaurant may offer thin slices of marinated or smoked shad or shad roe as an hors d'oeuvre with filets of shad as the main dish. Shad is a bony fish, and having the restaurant handle all those bones is a joy; the fish will be grilled, poached, or sautéed. Most Shad are caught when they are already mature and returning to their home river to spawn; a small shad will usually weigh at least 700 grams. 


Eagles also like Shad, they feed them to their children.
Photograph courtesy of Andy Morffew
www.flickr.com/photos/andymorffew/25233551759/

 Believe it or not, shads are part of the herring family; however, shads are cooked very differently from their smaller herring cousins in the kitchen. After the first bite, you will never compare a shad with a herring.

Shad on French menus:  

Alose au Cidre –Shad poached in cider.

Alose à l'Oseille - Shad baked with sorrel, the herb. 

Salade d'Oeufs d'Alose Sauce Gribiche - A salad of shad roe eggs. Shad roe is a delicacy, and here they are served with a Sauce Gribiche. Gribiche is a mayonnaise-based sauce made with hard-boiled egg yolks, mustard, and cornichons

Alose Fumée, Rémoulade de Concombre, Radis, Oignons à la Crème de Tamara et Ciboulette - Smoked Shad served with a Cucumber Sauce Rémoulade, radishes and onions accompanied by a cream of taramasalata flavored with chives.

Sauce Rémoulade (Remoulade)- A mayonnaise and mustard sauce made with cooked egg yolks, oil, and mustard, usually with added parsley and sometimes with cornichons. Sauce Rémoulade will be served with many dishes and is a favorite with a mashed céleri-rave, celeriac. The sauce is also popular in the USA, where it is part of Cajun or Creole cuisine; my source was not sure which. In any case, Sauce Rémoulade becomes a lot spicier, and the recipe may be somewhat different.

Taramasalata - Taramasalata; one of the most well-known parts of most traditional Greek mezes. Taramasalata should be a light beige to a light creamy pink mixture of salted and cured carp roe, olive oil, garlic, onion, lemon juice, and breadcrumbs. Originally grey mullet roe was used, but that was changed to carp roe when grey mullet rose became too expensive. When you see bright pink versions of taramasalata, then you know that food coloring has been added to the roe of a fish that is almost certainly neither a grey mullet nor a carp.

In a Greek restaurant, I was told that this dish was initially served during the Christian holiday of Lent when meat was not eaten. Traditions, however, do change, and tourists to Greece provide a very important part of that nation's income, and so now taramasalata is available all year round.  

 


Shad caught at the mouth of a river.
Photograph courtesy of Greg Miller
www.flickr.com/photos/gm_ncffb/445717271/

Alose de Loire, Beurre Blanc – Shad caught in the Loire River, the longest river in France; 1,020 km (634 miles). The fish will have been caught close to where the river reaches the sea when returning to the river to spawn. Here the fish will have been lightly fried in a Beurre Blanc Sauce. Beurre Blanc Sauce is one of the most favored French sauces for fish and seafood. Sauce Beurre Blanc or Sauce Beurre Nantaise is made with butter, a dry white wine, lemon, and shallots. 

   


Fried shad roe.
Photograph courtesy of stu_spivack
www.flickr.com/photos/stuart_spivack/5676945671/

Pavé d'Alose Meunière, Fenouil Braisé et Légumes Printaniers - A thick cut of Shad prepared in a Sauce Meunier and served with braised fennel, the herb, and spring vegetables. A Sauce Meunier and parsley. 

Shad are born in freshwater rivers and streams, and like salmon, they spend most of their lives in the sea before returning to their homeland streams to spawn. When they return to spawn, that is when most shad are caught at the entrance to the rivers.

Meunière - is a superb sauce for fish and very simply made; it is clarified butterlemon juice, that is often translated in error as a dish prepared in the manner of a miller's wife. One of my correspondents on French cuisine, Michel Mass, points out that the miller's wife story is another urban legend probably explained because such recipes sometimes (though not always) imply that the fish should be rolled in flour before cooking. However, the word initially related to various species of freshwater fish that in the past went by the collective name of meuniers, most likely the then plentiful Common Bullhead, Chabot in French, and Chub, Chevaine in French. The mill ponds built close to water mills were a haven for fish and, consequently, anglers. 

Today, unfortunately, we will rarely see Bullhead or Chubb on the menu, but you can order sole, trout, and almost any type of fish prepared à la meunière.

Shad in the languages of France's neighbors:

 (Catalan -alosa ), (Dutch -elft ), (German – alse or maifisch), (Italian – aloa), (Spanish – sábalo), (Latin – alosa alosa).

Shad in other languages:

(Chinese (Mandarin) -   西 ), (Danish - majsild ), Greek- Κέπα – kepa), (Hebrew - aloza), (Maltese – lacca), (Norwegian -  maisild),  (Polish – aloza finta), (Portugues –sável), (Rumanian - scrumbie de mare),  (Russian - европейская алоза), (Swedish -  majfisk), (Turkish – tirsi).

For assistance with the names of shad in other languages thanks go to: Froese, R. and D. Pauly. Editors. 2016. FishBase. World Wide Web electronic publication www.fishbase.org, version (01/2016).

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Searching for the meaning of words, names or phrases
on
a French menu?
 

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google.  Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 450 articles that include over 4,000 French dishes with English translations and explanations.

--------------- 


Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2016, 2021
 
--------------------

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Jus – Juice. A Cooked Dish’s Natural Juices and or a Fruit or Vegetable Juice.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

   
Freshly squeezed orange juice.
www.flickr.com/photos/yusamoilov/13638538444/
                                                                                     
On French menus jus, a juice may be the liquid produced from squeezing or pureeing fruit or vegetables; or may refer to the natural gravy, juices, or sauces produced from cooking meat, fish, seafood, or other products. Jus de Cuisson  - Cooking juices.are listed after the fruit and vegetable juices in this post.

Suc
The Juices from Herbs and other Plants and Suc the Cooking Juices from  Meat, Poultry, Fish, and Seafood on French menus are part of another post, click here.
    
Fruit and vegetable juices on French menus:
  
 Jus d'Orange  - Orange juice, bottled, canned, or frozen. See the paragraph below: Jus de Fruits.
   
Jus d'Orange Fraîchement Pressé - Freshly squeezed orange juice.
  
Jus de Cerise - Cherry juice; bottled or canned.
   
Spicy Cherry Mock-a-jito
Yields 1 serving
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
.75 oz Wild Roots Apothecary Rosehip Hibiscus Syrup*
10 cherries, .25 oz fresh squeezed lemon juice, .25 oz fresh squeezed lime juice
2 oz cherry lime seltzer, 1 cup ice, Small sliced spear of watermelon, Chili powder
Sprig regular basil or slice or twist of lemon,
Pit cherries.
Squeeze lemons and limes.
Add cherries, basil, lime, and lemon rinds into a small cocktail shaker** and muddle for 15 seconds, Add syrup, lemon, and lime juice to the shaker.
Add ice and shake for 15 seconds. Strain into a glass with ice and top with seltzer. Stir with a spoon and garnish with chili dusted watermelon spear and a sprig of basil.
Sip and enjoy.
www.flickr.com/photos/usdagov/28963000075/


Jus de Citron -  Lemon juice: fresh, bottled, canned, or inside one of those squeezable plastic lemons. 

Citron Pressé  – On a hot day in France, consider a citron pressé, more than freshly squeezed lemon and ice-cold water, much more. Order a citron pressé, and freshly squeezed lemon juice will be served alongside a jug of chilled water, some ice, and sugar to taste. A citron pressé, as simple as it is to make, is a unique French creation.

You may say that fresh lemon juice and water is a drink that you could have anywhere, and that is true. However, in France, you will learn the effect of a citron pressé, drunk slowly, on a hot day, while watching the world go by from a sidewalk café in Paris or a café on the Cote d'Azur. There, a citron pressé has an effect that can only be described as magical. I have made citron pressé at home and drunk freshly squeezed lemon juice in many lands and many situations. The "terroir" of France does something to a citron pressé that is unique; that effect has much to recommend it.
       
The most important ingredient in a citron presse
www.flickr.com/photos/brazilnut72/3082913552/

Jus de Fruits - Fruit juices, usually bottled fruit juices. Check the label notes. If the label read  

Jus de Fruit à Base de Concentre  Juice made with fruit concentrate. This may be the next best thing to freshly squeezed fruit juice, but apart from added water fruit flavors may also be added.

Jus de Fruits de Nectar – Nectar; canned or bottled fruit juices. Nectars contain fruit juice, sugar, and water. By law, the actual amount of fruit juice must be above 20%. The taste may be great, but do not expect to receive the real Greek nectar that was the drink of the ancient Greek gods!

Jus de Fruits Frais Pressés Freshly squeezed fruit juices.

 Jus de Fruits Pressés dans l'Instant – Fresh fruit juices prepared at your request.

Jus de Pommes Apple juice, bottled or canned. Cidre is cider in French.

Cidre Nouveau   A new, young, cider; nouveau cider is mostly alcohol-free; however, please do check the label. Most new ciders are sweet as they are not far removed from when th  
Jus de Pommes - Apple juice.
www.flickr.com/photos/llyglad/8701358631/

Jus de Tomates - Tomato juice. Fresh, bottled, or canned.

Jus Verte -  A popular cold sauce often served with cold fish dishes. It is made with spring onions (oignon vert), green peppers, parsley, garlic, mustard, vinegar, and olive oil, salt, and pepper.

Jus de Cuisson  - Cooking juices.
 On a French menu, Jus de Cuisson indicates a dish cooked prepared in or served the juices that result from the cooking, or prepared and served with those juices.
For the use of the word Suc for cooking juice on French menus click here.
 
Cooking juices on your menu:

Au Jus and Au Jus Corsé
A dish cooked and or served in natural cooking juices. Originally a jus corsé was a gravy based only on veal or beef stock along with the marrow from the bones; apart from some water, not even wine was added. Today "au jus" and:au jus corsé" have moved on, and your menu may offer a jus corsé for fish, seafood, and vegetables along with a flavor made by the addition of herbs, spices fruits, vinegar or wine.
  
Jus Déglace - Cooking juices flavored with herbs, spices, vinegar and or wine, etc.

Jus Lie  A thickened sauce, usually a meat sauce. It will often be the natural cooking juices that have been allowed to thicken naturally.
  
Réduction de Jus  A menu listing may note a reduction, meaning a sauce made reduced in volume by simmering or boiling. N.B. Today the words déglacé and reduction are often used interchangeably.
  
Carré d'Agneau Rôti au Four, Jus Corsé aux Épices - A rack of lamb roasted in the oven and served with the natural cooking juices flavored with spices.
  
Filet de Bœuf Poêlé et sa Réduction de Jus de Viande au Porto - A lightly fried fillet of beef, the tenderloin, served with the meat's natural cooking juices flavored with Port.
  
Filet de Bœuf - Beef Tenderloin, or Beef fillet.
With field mushrooms, merlot wine sauce au jus, and a confit of shallots.
www.flickr.com/photos/avlxyz/3646892644/
 
Langoustine aux Fruits Acidulés, Jus Corsé - Dublin bay prawns, (the real scampi), prepared with slightly acidic fruits; that will probably be lemon and grapefruit. The dish is served with the dish's natural cooking juices. A slightly acidic sauce is often part of fish and shellfish dishes.

Pigeon Rôti et Son Jus Corsé - Roast Pigeon, served in its natural cooking juices.
   
Roast pigeon served au jus (in its cooking juices).
With peas, foie gras, and cos lettuce.
www.flickr.com/photos/thecssdiv/8709937644/

Poêlée de Magret de Canard, Jus de Cuisson Déglacé au Thym et au Miel – Fried duck breast served with its own cooking juices flavored with thyme and honey.

  --------------------------------

Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2014, 2019.
 
--------------------------------

Searching for the meaning of words, names or phrases
on
French menus?
 
Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google, Bing, or another browser.  Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 450 articles that include over 4,000 French dishes with English translations and explanations.

Connected Posts:



 
 
 
 
 


 
 
 
 
 
  
 
 
 
 
 
 

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