@ M/W 21:56 Oct 23, 2011
I'd say no, personally.
Certainly not 'filtrated', I don't believe this is a term widely used in culinary language.
And although 'filter' does describe a similar action, my own feeling is that this tends to imply a rather finer degree of separation, as in for example a coffee filter, or filtration used for wine-maaking, for example; I think something gloopy like crème anglaise would have to be passed through something rather coarser than a filter; and after all, the kitchen utensil used is indeed called a 'sieve'! | 
The translation workplace 
peer agreement (net): +8