Glossary entry (derived from question below)
French term or phrase:
voilé
English translation:
lightly grilled [in a specific context of smoked salmon]
Added to glossary by
Tony M
Sep 12, 2006 14:05
18 yrs ago
1 viewer *
French term
voilé
French to English
Art/Literary
Cooking / Culinary
salmon
From a menu:
Duo de saumon écossais, l’un fumé juste voilé, l’autre en tartare tiède, minute de légumes façon wok
The chef offers this explanation for voilé:
Aiguillette de saumon fumé passé sous la salamandre ( d’ou l’expression voilé)
Lightly warmed smoked salmon?
Anyone have any ideas - this is the menu for multi-starred restaurant, so it needs to sound appetizing :-)
Duo de saumon écossais, l’un fumé juste voilé, l’autre en tartare tiède, minute de légumes façon wok
The chef offers this explanation for voilé:
Aiguillette de saumon fumé passé sous la salamandre ( d’ou l’expression voilé)
Lightly warmed smoked salmon?
Anyone have any ideas - this is the menu for multi-starred restaurant, so it needs to sound appetizing :-)
Proposed translations
(English)
| 3 +5 | lightly-grilled |
Tony M
|
| 3 | lightly braised |
Miranda Joubioux (X)
|
| 2 | hot smoked |
Claire Cox
|
Proposed translations
+5
7 mins
Selected
lightly-grilled
Not so much warmed (suggests barely hot enough), but just slightly seared under the grill; the smoked salmon JUST begins to change colour, hence 'voilé'
Note from asker:
| Yes, this is it! I couldn't figure out how to get across the notion of the colour change in voile. |
4 KudoZ points awarded for this answer.
Comment: "Thanks Tony!"
21 mins
lightly braised
I'd go for lightly braised salmon, since braising involves slow cooking in an oven or in a pan on the stove.
Robert & Collins gives "slow-combustion stove" for "salamandre".
Robert & Collins gives "slow-combustion stove" for "salamandre".
Peer comment(s):
| neutral |
Mark Nathan
: I think slamandre here means salamander = top heat grill. Chefs are always "flashing" things under the salamander to brown them or warm them up.
22 mins
|
| neutral |
Tony M
: I'm with Mark! It would be disastrous to braise smoked salmon, and from the way it is expressed 'passé sous la salamandre', it can only really mean the overhead grill, as Mark says
3 hrs
|
30 mins
Claire Cox
United Kingdom
United Kingdom
Native in English
Works in field
United Kingdom
French & German Technical Translations
Native in: English
Works in: French to English, German to English
Related KudoZ points
:
56
hot smoked
I just wonder if this is describing hot smoked salmon? The use of "salamandre" is confusing me, as I would have thought "lightly seared" would entail a grill rather than a slow cooking pot.
Hebridean Smokehouses describe their hot smoked salmon thus:
After peat smoking, the fish is cooked in the kiln sealing in the natural juices and flavour of the premium quality salmon used.
Our Hot Smoked Salmon is ready to eat, and its' robust flavour and rich flaky texture is complimented by a light mayonnaise, dill sauce or even potato chips!
Available as portion pieces or unsliced whole sides.
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Note added at 1 day5 hrs (2006-09-13 19:43:03 GMT)
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Just out of interest, though I quite agree that "passé sous" does indeed suggest a grill in this case, Petit Robert gives the following definition for "salamandre" - poele a combustion lente qui se place dans une cheminée" - which explains why I saw a shop on my last visit to the South of France entitled "La Salamandre" (with picture of old-fashioned cooking pot!). Wonder how it evolved from there to become a high-powered grill?
Hebridean Smokehouses describe their hot smoked salmon thus:
After peat smoking, the fish is cooked in the kiln sealing in the natural juices and flavour of the premium quality salmon used.
Our Hot Smoked Salmon is ready to eat, and its' robust flavour and rich flaky texture is complimented by a light mayonnaise, dill sauce or even potato chips!
Available as portion pieces or unsliced whole sides.
--------------------------------------------------
Note added at 1 day5 hrs (2006-09-13 19:43:03 GMT)
--------------------------------------------------
Just out of interest, though I quite agree that "passé sous" does indeed suggest a grill in this case, Petit Robert gives the following definition for "salamandre" - poele a combustion lente qui se place dans une cheminée" - which explains why I saw a shop on my last visit to the South of France entitled "La Salamandre" (with picture of old-fashioned cooking pot!). Wonder how it evolved from there to become a high-powered grill?
Peer comment(s):
| neutral |
Tony M
: Over here in France, in a professional kitchen, a 'salamandre' is an overhead grill (often/usually gas) under which things are cooked, often briefly, to brown or crisp, for example. The context clearly states 'passé sous...'
3 hrs
|
|
I stand corrected! Collins Robert does say it's a slow-cooking device, hence why I thought kiln might work, but I can see the references to professional grills on google, so you're quite right.
|
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