French term
Tartare de bar de ligne et St Jacques
Time is very much a factor ...
Many thanks
Ian
Non-PRO (1): Suzy G
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Proposed translations
United Kingdom
French & German Technical Translations
Native in: English
Works in: French to English, German to English
Wild sea bass and scallop tartare
Main course options include an unfussy roasted bar de ligne (the preferred
line-caught sea bass as opposed to those caught in nets) and an equally ...
www.iht.com/articles/1996/02/09/food.t.php - 27k - Cached - Similar pages
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Note added at 11 mins (2005-12-13 14:27:07 GMT)
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As to what it is, see recipe at http://www.ochef.com/r23.htm#Sea Bass & Scallop Tartare - sounds no great improvement on Mr Bean's infamous steak tartare in my opinion!
Tartar of line-caught (ie wild, not farmed) (sea) bass and scallops
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French Foodie
: yes, both spellings of tartar(e) are fine
1 min
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LydieC
5 mins
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roneill
2 hrs
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Istvan Nagy
11 hrs
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hal9000
: scallop = coquille Saint-Jacques
2086 days
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tartar of (Atlantic) bass and scallop
Tartare = here, a minced mix of both products (eaten cold)
Tartar of line-caught bass and scallops
Explanation [NFG]
Such a 'tartare' is often presented as a small 'heap' (like a timbale, for example) turned out of a ramequin or other small mould, and usually consists of often raw, or marinaded fish (etc.)
I would imagine the scallops MUST have been lightly cooked, so presumably the fish is too.
However, don't pick me up on this, since various presentations are used!
The key thing is almost certainly that it will be a cold dish...
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Note added at 2247 jours (2012-02-07 23:06:32 GMT) Post-grading
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Later addition:
Yes, having now prepared some of these myself, I can confirm that it is indeed specifically raw — and delicious it is too!
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French Foodie
: I have eaten very thinly sliced *raw* St Jacques with a splash of balsamic vinegar and, much to my surprise, it was good :-)
1 hr
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Thanks, Mara! Certainly makes sense that way, though surprising!
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Rachel Fell
: though I think it prob. is raw, like in Claire's recipe - as a steak tartare
2 hrs
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Thanks, Rachel! Yes, I've always believed that was the key point
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Bourth (X)
: Same here, the village restaurant does 'carpaccio de (raw) St Jacques aux petits légumes".
9 hrs
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Thanks Alex! I hope it's scrummy!
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