papillote au thé fumé avec ses coquillages qui s'ouvrent à la minute
English translation: fish en papillote perfumed with smoked tea, accompanied with freshly-cooked shellfish
| 14:45 Apr 8, 2011 |
| French to English translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Tony M France Local time: 19:03 | ||||||
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| Discussion entries: 6 | |
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5 hrs confidence: 
served in foil parcels with Lapsang Souchong tea and accompanied with seashells opening instantly Explanation: Juste une idée Le thé fumé est le thé de Lapsang souchong , un thé noir, je pense. Je pense que l'on peut mettre le nom du thé !? |
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2 hrs confidence:
fish en papillote perfumed with smoked tea, accompanied with freshly-cooked shellfish Explanation: One has to assume that this papillote contains some kind of unspecified fish (as is quite fashionable at the moment); I assume it is flavoured with smoked tea, rather than tea-smoked (FR word order appears wrong for that?); and I don't imagine the shellfish are actually in the papillote, but more likely accompanying it. 'qui s'ouvrent minute' simply means that they are very lightly cooked at the last minute — but I would suggest getting away from the FR wording, for fear of putting EN diners off! -------------------------------------------------- Note added at 2 heures (2011-04-08 17:08:09 GMT) -------------------------------------------------- Ah, obvious, that's me, dears! -------------------------------------------------- Note added at 17 heures (2011-04-09 07:45:50 GMT) -------------------------------------------------- My feeling is that the shellfish would be served alongside, rather than included in the papillote; not least, because that would make it difficult to see when they were open! And in any case, the cooking times would likely be slightly different... I think Lara has the right idea, with the 'smoked tea' being used like any other dried herb — I usually do salmon with tarragon, for example. |
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8 hrs confidence:
Smoked tea fish parcels served with shellfish cooked to opening point (or: "just until they open") Explanation: As it is not mentioned how the smoked tea has been used, this qualification of the fish parcels at the beginning of the dish title leave the method of "smoked tea" cooking open. Shellfish begin to open when they start to get warm. At the point that they open fully they are considered to be ready to eat (or cooked sufficiently). Therefore I have two options to describe this part of the dish. I'd prefer the first option "cooked to opening point" as it is more succinct and tidy - but other is option is there too. "When you cook shellfish always discard any that do not open when you cook them" http://hubpages.com/hub/Fish-And-Seafood-Cooking-How-To-Cook... "As soon as the shells start gaping open, you know they are ready" http://www.bbc.co.uk/food/mussel -------------------------------------------------- Note added at 8 hrs (2011-04-08 23:08:58 GMT) -------------------------------------------------- I think the smoked tea here is actually placed underneath the fish while it is being cooked, as though it was a herb or some sort. This article on La Plancha's Saumon en papillote uses this method with bayleaves and other herbs: "Préparation: .......Déposez sur le dessus du poisson les feuilles de laurier fraîches, le thym, un filet d'huile d'olive, un peu de vinaigre basque, le vin blanc, le sel et le poivre. Refermez délicatement l'ensemble en papillote et laissez s'imprégner pendant 2 bonnes heures." http://www.certiferme.com/recette/recette-saumon-en-papillot... I'd call this "herb salmon parcels" if I wanted to translate it for a UK readership. Therefore, "smoked tea fish parcels" should work. -------------------------------------------------- Note added at 8 hrs (2011-04-08 23:10:47 GMT) -------------------------------------------------- Note to Note above: I actually meant on top, not underneath above. The terms underneath or on top are probably not that relevant to the main translation required - I was just referring the method of filling the parcel with herbs. -------------------------------------------------- Note added at 23 hrs (2011-04-09 14:15:37 GMT) -------------------------------------------------- If "Smoked tea fish parcels" does not sound quite right, maybe: "Parcels of fish infused with smoked tea and served with shellfish cooked just till they open" -------------------------------------------------- Note added at 23 hrs (2011-04-09 14:26:52 GMT) -------------------------------------------------- Although this particular recipe does not make reference to Lapsangsouchong itself, this is an example of how you can used the term "infused with / infused into" when cooking fish with smoked tea: "We were curious to see how much smoke flavor would be infused into the fish. " http://communaltable.wordpress.com/2011/03/20/smoky-halibut-... |
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