May 17, 2010 17:46
14 yrs ago
Russian term
Камбала «Мюниер»
Russian to English
Other
Cooking / Culinary
Пункт меню:
Камбала «Мюниер»
Жареная камбала под соусом из оливкового масла
и лимона, отварной картофель
Мюниер - это результат воспаленного сознания составителя меню? Или какая-то опечатка в слове и поэтому оно от меня ускользает?
Спасибо!
Камбала «Мюниер»
Жареная камбала под соусом из оливкового масла
и лимона, отварной картофель
Мюниер - это результат воспаленного сознания составителя меню? Или какая-то опечатка в слове и поэтому оно от меня ускользает?
Спасибо!
Proposed translations
(English)
| 4 +4 | Flatfish meunier/ Plaice (Flatfish) à la Meunière |
AndriyRubashnyy
|
| 4 | Sole à la Meunière (in the US – often an Italian version: see) |
Michael Korovkin
|
Proposed translations
+4
9 mins
AndriyRubashnyy
Native in Russian
Works in field
Quantity flatters, but quality matters.
Native in: Ukrainian 
, Russian
Works in: German to Ukrainian, English to Ukrainian, Russian to Ukrainian, and 7 more.
Related KudoZ points
:
4
Selected
Flatfish meunier/ Plaice (Flatfish) à la Meunière
Flatfish meunier - это рыба, жареная в муке
с французского
à la meunière с мукой, в муке (о приготовлении блюда)
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Note added at 21 Min. (2010-05-17 18:07:23 GMT)
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Flatfish meunier
http://www.flickr.com/photos/29823972@N04/sets/7215760726006...
Plaice à la Meunière
http://www.independent.co.uk/life-style/food-and-drink/recip...
Cooking - Google Buchsuche-Ergebnisseite
James Peterson - 2007 - Cooking - 534 Seiten
HOW TO COOK A WHOLE FLATFISH MEUNIÈRE 1. Prepare the whole fish for cooking (see page 148) and dust it with flour. 2. Cook the fish in butter over medium ...
books.google.de/books?isbn=1580087892...
Method
Rinse fish under cold water to remove any loose scales. Pat dry with paper towels.
Heat a large heavy-based frying pan over medium heat and when hottish, drop in 25g of the butter. Quickly coat the fish fillets with flour, dusting off excess. Lower fish fillets into pan, putting best looking side face down. Cook for several minutes until crisp, basting the top of the fillets with melted butter as they cook. Flip the fillets over and cook for 10 seconds only, to sear, then transfer fish to a large platter.
Wipe out the pan with paper towels and return to heat. Add the rest of the butter and cook until it melts then bubbles. Continue cooking until it turns a light brown. Don’t leave the pan unattended or the butter may burn. Continue cooking until the butter is a rich brown.
Have lime rind, lemon and lime juice and herbs all ready together in a small bowl. As soon as the butter is the right colour, pour in the juice mix. The juices will steam up and bubble. Swirl pan and continue cooking for 20 seconds, then pour juices over the fish fillets. Serve immediately.
http://recipefinder.msn.co.nz/article.aspx?id=767757
с французского
à la meunière с мукой, в муке (о приготовлении блюда)
--------------------------------------------------
Note added at 21 Min. (2010-05-17 18:07:23 GMT)
--------------------------------------------------
Flatfish meunier
http://www.flickr.com/photos/29823972@N04/sets/7215760726006...
Plaice à la Meunière
http://www.independent.co.uk/life-style/food-and-drink/recip...
Cooking - Google Buchsuche-Ergebnisseite
James Peterson - 2007 - Cooking - 534 Seiten
HOW TO COOK A WHOLE FLATFISH MEUNIÈRE 1. Prepare the whole fish for cooking (see page 148) and dust it with flour. 2. Cook the fish in butter over medium ...
books.google.de/books?isbn=1580087892...
Method
Rinse fish under cold water to remove any loose scales. Pat dry with paper towels.
Heat a large heavy-based frying pan over medium heat and when hottish, drop in 25g of the butter. Quickly coat the fish fillets with flour, dusting off excess. Lower fish fillets into pan, putting best looking side face down. Cook for several minutes until crisp, basting the top of the fillets with melted butter as they cook. Flip the fillets over and cook for 10 seconds only, to sear, then transfer fish to a large platter.
Wipe out the pan with paper towels and return to heat. Add the rest of the butter and cook until it melts then bubbles. Continue cooking until it turns a light brown. Don’t leave the pan unattended or the butter may burn. Continue cooking until the butter is a rich brown.
Have lime rind, lemon and lime juice and herbs all ready together in a small bowl. As soon as the butter is the right colour, pour in the juice mix. The juices will steam up and bubble. Swirl pan and continue cooking for 20 seconds, then pour juices over the fish fillets. Serve immediately.
http://recipefinder.msn.co.nz/article.aspx?id=767757
Note from asker:
| Ах вот оно что! Спасибо..) |
Peer comment(s):
| agree |
RaissaGMF
15 hrs
|
|
Спасибо!
|
|
| agree |
Jack slep
: Nice work!
19 hrs
|
|
Thank you!
|
|
| agree |
svetlana cosquéric
1 day 1 hr
|
|
Спасибо!
|
|
| agree |
gutbuster
1 day 13 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Thanks!"
1 day 14 hrs
Michael Korovkin
Italy
Italy
Native in Russian
&
English
Italy
Native in: English , Russian
Works in: Russian to English, English to Russian, Italian to Russian, and 2 more.
Related KudoZ points
:
8
Sole à la Meunière (in the US – often an Italian version: see)
not "plaice", please: it's a very lo-quality (and somewhat stinky) flatfish requiring a stronger sauce to be eadible at all!
By the way, in Italian it's "sogliola alla mugnaia" - a standard dish. So, in the States, where the Italian cuisine is winning hands-down everywhere except some sectors of the "haute cuisine", it's now "The mugnaia sole" or "sole alla mugnaia".
какой гарнир – неважно, пусть картошка
--------------------------------------------------
Note added at 5 days (2010-05-23 17:32:30 GMT) Post-grading
--------------------------------------------------
I see your point, and I feel sorry for the clients. Plaice instead of sole in that dish is like using a cat for making rabbit ragout! :)
By the way, in Italian it's "sogliola alla mugnaia" - a standard dish. So, in the States, where the Italian cuisine is winning hands-down everywhere except some sectors of the "haute cuisine", it's now "The mugnaia sole" or "sole alla mugnaia".
какой гарнир – неважно, пусть картошка
--------------------------------------------------
Note added at 5 days (2010-05-23 17:32:30 GMT) Post-grading
--------------------------------------------------
I see your point, and I feel sorry for the clients. Plaice instead of sole in that dish is like using a cat for making rabbit ragout! :)
Note from asker:
| Michael, thanks for ur answer. U always have some tricks up ur sleeve and good explanations. However, I've asked the chef what flatfish they are going to use and the answer was - самая обычная камбала. So, "sole" whould be too good for this menu..)) |
Discussion
1. Prepare, wash and dry the fish, and coat either in seasoned flour ( add salt and pepper to about 60g / 2oz of flour and roll the damp fish in it so it sticks ) or in egg and breadcrumbs ( beat an egg with 10ml / 2tsp water and seasonings and dip the fish first into this and then roll in bought golden breadcrumbs, or freshly made white breadcrumbs, which may be made from stale bread, pressing them well in so they stick ).
2. Put about 1cm / 1/2 inch of oil or dripping into a frying pan and heat until fairly hot - not smoking hot, which will burn the fish without cooking it properly.
3. Put the fish in carefully so that the side to be served facing upwards cooks first. Cook gently until the first side is browned - about 5 minutes, turn over very carefully, and cook the other side until ready.
You always find out smth new while translating, that's why I love doing it..)