Glossary entry (derived from question below)
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!
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 | Tony M |
4 +2 | thoroughly smoked | jmleger |
4 | thick/from the thickest part | Karen Vincent-Jones (X) |
4 -1 | Smoked in the middle | Andrew Bramhall |
Change log
Dec 1, 2011 10:01: Tony M Created KOG entry
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!
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Note added at 47 minutes (2011-11-17 14:11:22 GMT)
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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.
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Note added at 49 minutes (2011-11-17 14:13:20 GMT)
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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)
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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).
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Note added at 2 heures (2011-11-17 15:42:55 GMT)
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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."
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.
--------------------------------------------------
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...
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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!
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Note added at 4 mins (2011-11-17 13:27:41 GMT)
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Twelve bites/small portions/ pieces of trout, smoked in the middle, but not on the outside.
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Note added at 4 mins (2011-11-17 13:27:41 GMT)
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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
|
+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.
|
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!!
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Discussion
Please consider this a serious, open invitation, to anyone who has the opportunity to pass through my part of France.
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.
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!
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...