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hure de turbot aux aromates


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09:46 Oct 11, 2011
This question was closed without grading. Reason: No acceptable answer

French to English translations [PRO]
Cooking / Culinary
French term or phrase: hure de turbot aux aromates
Urg, menus. I get two a year and inevitably they are tricky to translate.

This is being served as a second starter.

Hure de turbot aux aromates

It is being served at the same time as a "soupe de turbot" - maybe from the same unfortunate turbot, who knows!

I see that "hure" is head or, in my Harraps, "jowl" for a salmon.

I'm wondering if this is a pâté and, more to the point, how to make it sound appetising in English.

Many thanks in advance.
Sandra Petch
Local time: 02:32


Summary of answers provided
3Turbot meat (headcheese) with herbs and spices
Oliver Toogood
Summary of reference entries provided
Larousse Gastronomique 1939
Melissa McMahon
From the English version of Larousse Gastronomique
Gilla Evans

Discussion entries: 8





  

Answers


8 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
Turbot meat (headcheese) with herbs and spices


Explanation:
http://www.slowtrav.com/france/restaurants/glossary.htm

Frommer's France 2012 - Google Books Resultbooks.google.co.uk/books?isbn=1118148444...
Alison Culliford, Joe Ray, Margie Rynn - 2011 - Travel - 800 pages
Traditional crowd-pleasers include turbot roasted in the Basque style, filet of sole, and tête de veau (head cheese) with a ravigote sauce. ... add spice to the air. Try pipérade basquaise (a spicy omelet loaded with peppers and onions), ... or a thin potato tart with marinated wild salmon and fine herbs. ...
How To Make Head Cheese - YouTube

www.youtube.com/watch?v=-lt77TbJDz0
14 Dec 2007 - 1 min - Uploaded by expertvillage
Get the proper ingredients needed to make Cajun head cheese; learn more about ... How To Make Head Cheese : Mixing ...

More videos for Turbot head cheese with herbs and spices »

"Headcheese", or hure, is chopped and mixed meat from the body of the fish, not actually from the head.

Oliver Toogood
Native speaker of: Native in EnglishEnglish
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
neutral  Melissa McMahon: This might be the right avenue, but your refs are for pork and veal head cheese, not fish head cheese
9 mins
  -> Look in the glossary I attached
neutral  Carol Gullidge: you may be right, but "headcheese" sounds so unappetising :(
1 hr
  -> Exactly, that's why I put meat, with the other in brackets
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Reference comments


11 mins
Reference: Larousse Gastronomique 1939

Reference information:
Says:
Hure - Tête coupée de certains animaux (sanglier) et de certains poissons (saumon, brochet, etc.).

Good luck with "fish head"!?

Mind you: http://www.vintagerecipes.net/books/english_housewifry/to_ma...

Maybe it's a Blumentalesque vintage project...

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Note added at 38 mins (2011-10-11 10:24:45 GMT)
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Terrine sounds much better!

Melissa McMahon
Australia
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 19
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1 hr
Reference: From the English version of Larousse Gastronomique

Reference information:
"hure:
The French word for a type of brawn (head cheese) made with boar's or pig's head.
The word is also used for the head of a pike of salmon."

I have never heard the word brawn or head cheese used for a fish. They always refer to head or cheeks in English.

Gilla Evans
United Kingdom
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 46
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