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Glossary entry

French term or phrase:

dans le cœur (du filet)

English translation:

from the best / thickets part of the fillet

Added to glossary by Tony M
Nov 17, 2011 13:23
12 yrs ago
1 viewer *
French term

dans le cœur

French to English Other Food & Drink Cooking/recipes
This is from a recipe. I cannot for the life of me think what "dans le coeur" could mean.

Context:

12 morceaux de truite fumée dans le coeur

Many thanks!
Proposed translations (English)
2 +4 right through / from the best part of the fillet
4 +2 thoroughly smoked
4 thick/from the thickest part
4 -1 Smoked in the middle
Change log

Dec 1, 2011 10:01: Tony M Created KOG entry

Discussion

jmleger Nov 18, 2011:
If you are ever in Nothern Illinois, Tony Please consider my door wide open. I use about 1/3 of my house, so feel free to stop in anytime and drop your suitcases. If it's in the summer you can even have my car (I ride my motorcycle in the summer). And watch out, my family is from Ussel, so I do get to Corrèze on occasion.
Tony M Nov 18, 2011:
Invitation to J-M I should be delighted to entertain you at my table, J-M — and of course that goes for all my other KudoZ colleagues too!

Please consider this a serious, open invitation, to anyone who has the opportunity to pass through my part of France.
Karen Vincent-Jones (X) Nov 17, 2011:
Thick fillets... I am sure Tony is right- you use just the thickest part of the fillet, to ensure a hearty serving. You can then use the rest for another dish, or freeze it.
jmleger Nov 17, 2011:
If we, proletarians of the world, ate trout... methinks we would eat the whole damn thing. But I get your point, although I respectfully remain unconvinced. I nevertheless remain open to an invitation to your table (seems really worth it).
Tony M Nov 17, 2011:
@ J-M Of course it makes sense, J-M!

In restaurants, one very often has to use a small part of a fish, fowl, etc. in order to achieve a specific result; the rest is rarely wasted, but used in some othe way.

For example, my partner does a most delicious starter of baby pigeon breasts stuffed with foie gras and fres figs; for this, he removes just the breast fillets from the baby pigeon (it takes 2 per portion) — the rest of the carcase is then 'wasted'; from it, he makes a very heavily reduced rich jus with which to accompany the dish.

There are plenty of precedents for using only an apparently wastefully small part of some ingredients — less common, perhaps, in domestic recipes, but very common indeed in haute cuisine, where thrift if not the first consideration.
jmleger Nov 17, 2011:
It does not make sense, Tony. you throw away the rest of the fillet? And you tie dogs up with sausages too?..
MatthewLaSon Nov 17, 2011:
So they're saying "morceaux pris dans le cœur d'une truite fumée" (taken from the center/heart of the trout)?
Tony M Nov 17, 2011:
Trout I don't think it's poorly written, J-M.

Trout is indeed sometimes cooked other than whole, and of course, is often found smoked, too.

Since the fillets are relatively small, it would make sense, if you need to use 'pieces' of it, to take them from the thickest part of the fillet; I guess you'd probably only get 3 or so rather small pieces out of each fillet.

Of course, it would help a lot to know just what the recipe then goes on to do with them!
jmleger Nov 17, 2011:
@TM I see the distinction you are making, but the problem is that it does not quite work here, does it? The trout is usually cooked whole or as fillets, and I can't see for the life of me where le coeur would fit in your interpretation. Maybe, I'm missing something. Maybe the receipe is poorly written?...
Tony M Nov 17, 2011:
@ J-M Yes, but that's « fait à cœur », whereas here wehave something that is « dans le cœur », which is another very common expression meaning 'cut from the very centre of [something]'
jmleger Nov 17, 2011:
Camembert fait à coeur I am sure you have all seen the French opening the box of a camembert at poking their thumb in the middle to check if it's nice and spongy. That's how we check that the core of the cheese is not chalky (or too gooey). In a word, that it is "fait à coeur".
Tony M Nov 17, 2011:
Rather clinches it, then If your second occurrence involves trout that is not smoked, it does tend to confirm the idea that this is really about the « cœur du filet ».
Carol Gullidge Nov 17, 2011:
could it just possibly be in the centre?

Sounds odd I know, but only yesterday I had a trout and black truffle moelleux to translate - you can imagine the soft gooey centre, oozing with a trout and truffle mixture...
Jeremy Smith (asker) Nov 17, 2011:
No - here's an example of another recipe I'm translating: 4 morceaux de truite de 110g dans le cœur
Catharine Cellier-Smart Nov 17, 2011:
almost sounds as if something is missing after "dans le coeur"

Proposed translations

+4
9 mins
Selected

right through / from the best part of the fillet

Two ideas for you to explore:

1) It could just mean 'right through' — though one more often sees that with « à cœur », for example « cuit à cœur »

2) I think it is possibly more likely to be referring to the heart of the fillet — you often hear of things being « coupé dans le cœur », which in the case of a fish would mean the fattest, most regularly-shaped part of the fish (i.e. not the scrappy end bits where the slices tesnd to get rather small). Here, it seems to be talking about 'morceaux' rather than slices, which may explain things — it might help to know what the recipe goes on to use them for? My only concern really is that trout fillets are pretty small at the best of times, so 'cœur' is going to be a pretty relative term!

--------------------------------------------------
Note added at 47 minutes (2011-11-17 14:11:22 GMT)
--------------------------------------------------

Right, Jeremy, your very important second bit of information clinches it! This is clearly nothing to do with the smoking, but just the position of the pieces in the fillet! So my suggestion 2) is the one you need.

--------------------------------------------------
Note added at 49 minutes (2011-11-17 14:13:20 GMT)
--------------------------------------------------

I should have mentioned before that of course « cœur du filet » is very common in describing fish cuts.

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Note added at 57 minutes (2011-11-17 14:20:34 GMT)
--------------------------------------------------

See, for example, this Ghit:

Cœur de filet de saumon fumé | Panier Choisi | Rungis-Fleurs

www.rungis-fleurs.com/panier.../coeur-de-filet-de-saumon-fu...

Cœur de filet de saumon fumé - 200g. ...

Cœur de filet de saumon fumé, origine Norvège. Prélevé sur le muscle dorsal du saumon, morceau épais idéal pour les ...


Note that here they actually explain that it is a thick part of the fillet (i.e. from the centre).

--------------------------------------------------
Note added at 2 heures (2011-11-17 15:42:55 GMT)
--------------------------------------------------

I quote from the ref. kindly provided below by Kashew:

"Truite Fumée Coeur de Filet

4 GRANDES TRANCHES Elaborée en France. Sélection des plus grandes tranches au cœur des filets."
Peer comment(s):
agree kashew : http://catalogs.kompass.com/profile_FR0229529_fr/aqualande/t...
14 mins
Thanks, J!
agree Philippa Smith
55 mins
Thanks, Philippa!
agree Wendy Streitparth : Would go with best part of the fillet
1 hr
Thanks, Wendy! Literally 'thickest' (which might be more suitable for a recipe), but certainly 'best' sounds nicest for a restaurant menu, for example!
agree Melissa McMahon : With fish especially, you often have indications of what "end" you want to deal with.../PS Pigeon breasts stuffed with foie gras and figs? Tease! :-)
10 hrs
Thanks, Melissa! Yes, indeed, the 'dos de cabillaud' etc. has been discussed before in this forum. / Sorry, but it was heavenly! Along with the civet of lobster cooked in vin jaune...
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Selected automatically based on peer agreement."
-1
2 mins

Smoked in the middle

As simple as that!

--------------------------------------------------
Note added at 4 mins (2011-11-17 13:27:41 GMT)
--------------------------------------------------

Twelve bites/small portions/ pieces of trout, smoked in the middle, but not on the outside.
Peer comment(s):
neutral Tony M : You can't smoke something "in the middle" without having smoked the outside too. / With a trout?!
2 mins
Well, you can actually, but I agree in this case not
neutral philgoddard : Tony: You could light a fire inside the fish and then put it out very quickly...
23 mins
That's the sort of thing I can imagine you doing actually.
disagree Layla de Chabot : dans le coeur = JUSQUE dans le coeur
1 day 8 hrs
Something went wrong...
+2
9 mins

thoroughly smoked

à coeur or dans le coeur means deep down, to the core...
Peer comment(s):
agree piazza d
10 mins
Thx!
agree Layla de Chabot
1 day 8 hrs
You're going to get me in trouble with my friend Tony.
Something went wrong...
5 hrs

thick/from the thickest part

I think this is what it means. You want chunky fillets, not thin ones. There are lots of references on the web to thick fillets of fish.
Reference:

http://forum.wordreference.com/showthread.php?t=753501

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x3728883

Peer comment(s):
neutral Tony M : I think that was actually what I already said over 4 hours ago; however, do note that these are not 'thick fillets', but rather, 'pieces cut from the fillets at their thickest part' — you can't really get a 'thick' fillet of trout!
4 hrs
You said 'from the best part', which implies, but is not the same as, the thickest part, but don't let's quibble. You are obviously a genuine foodie, and your recipe sounds delicious!!
Something went wrong...
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