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Glossary entry

French term or phrase:

Cabillaud façon tartiflette

English translation:

Reblochon (cheese) and cod bake

Added to glossary by Miranda Joubioux (X)
Jun 14, 2010 13:42
13 yrs ago
French term

Cabillaud façon tartiflette

French to English Tech/Engineering Cooking / Culinary Sailing
This is in a list of items on a restaurant menu for a website

I don't believe that anyone would really understand what a Tartiflette style cod is and am thinking on the lines of some kind of cod pie.

Can anyone think of a similar cheese and potato cod dish in England? My brain just doesn't seem to be able to come up with the right dish.
Proposed translations (English)
4 +5 Reblochon (cheese) and cod bake
3 +6 Tartiflette-style cod, potato and cheese melt
2 Cheesy fisherman's pie

Discussion

Lianne Wilson Jun 14, 2010:
Tartiflette By the way, I've seen Tartiflette sold in the craft/food market in Cardiff by the name 'Tartiflette' so I think it's something which is beginning to get a lot more 'publicity' in the UK at least. I'm not saying everyone will know what it is, but chances are certainly higher than you might perhaps expect.
Wendy Cummings Jun 14, 2010:
Tartiflette is the most perfect dish to have on a skiing holiday - I avidly look forward to being able to have it once a year!
Bourth (X) Jun 14, 2010:
Like Emma, I'd put "Alpine" in there somehow (not sure many people know where Savoy is). Alpine-style cod? Then again, don't English menus spell things out, à la BLT in particular? So how about "(tenderest) cod (ideally with an indication of where it's from) with lashings of succulent fresh potatoes, all dripping with melted Reblochon cheese crisped golden on top".
Sandra Petch Jun 14, 2010:
This backs up Emma's "Alpine" and Sheila's "melt"!

http://www.recipezaar.com/recipe/Tartiflette-Alpine-Melted-C...

Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin
Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese.
Claire Cox Jun 14, 2010:
Cod served with tartiflette potatoes - if you've got room - perhaps?
Evans (X) Jun 14, 2010:
I think you should keep "tartiflette" as it is a specific dish. There are lots of recipes on the web, but the basic ingredients are potatoes and Reblochon cheese. Tartiflette cod, cheese and potato bake, perhaps?
Miranda Joubioux (X) (asker) Jun 14, 2010:
It would appear to have Reblochon in it. What a strange mixture!
http://blog.deluxe.fr/cuisine/paves-de-cabillaud-en-tartifle...
Miranda Joubioux (X) (asker) Jun 14, 2010:
Not much space I need to keep this short and sweet. If only I knew what was in it.
Emma Paulay Jun 14, 2010:
Alpine gratin? Also found refs with "savoyard gratin".
Noni Gilbert Riley Jun 14, 2010:
Waitrose's take on Tartiflette http://www.waitrose.com/recipe/Tartiflette.aspx

No cod though! Since there seem to be as many recipes for the Tartiflette as there are villages, we may be facing a tough battle here!

My inclination is to include the word and then explain, but don't know how much space you have.

Proposed translations

+5
43 mins
Selected

Reblochon (cheese) and cod bake

Defined as in Discussion.

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Note added at 50 mins (2010-06-14 14:33:05 GMT)
--------------------------------------------------

Or Alpine cod bake:

tasty COD AND CHEDDAR BAKE We are trying to eat through the freezer contents .... The combination of CACHECAVAL CHEESE and cod sounds great. ...
www.cottagesmallholder.com/tasty-baked-cod-with-a-cheddar-c...

Give it a try! Relish our Cod in Cheddar Cheese recipe. Less than 15 mins. ... Cooking Fish In Cheddar Cheese; CHEDDAR CHEESE COD BAKE ...
www.videojug.com › ... › By Cooking Time › Less than 15 mins

Or on the strength of this "Italian cod bake" (seasoned cod covered with potatoes in tomato sauce, all sprinkled with cheddar, then baked till top golden and fish just cooked), how about "Alpine cod bake":

http://www.cooksforcooks.com/april-batch/fish/italian-cod-ba...
Peer comment(s):
agree Wendy Cummings : I like "bake" - both as a translation solution and, well, just in general: I like bakes mmmmmmmmmmm
21 mins
agree writeaway : bake sounds more like a recognisable culinary term than melt.
22 mins
agree Evans (X) : I like bake (as I suggested in the discussion), but I still think "tartiflette" should be mentioned somewhere
24 mins
agree Rachel Fell : I prefer bake, too, but I think you should mention the potatoes too
1 hr
agree Vulpinette : I also like bake, and also, like Gilla, think "tartiflette" should be there too. Not keen on "Alpine cod" though - just doesn't sound right to me (sea fish + mountains)!
1 hr
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "This is the best solution I think."
12 mins

Cheesy fisherman's pie

As you mentioned cheese and potato, I was thinking of some kind of shepherd's pie, replacing the shepherd with a fisherman.

How it's put together will make a difference.

http://allrecipes.co.uk/recipe/310/cheesy-fisherman-s-pie.as...
Something went wrong...
+6
13 mins

Tartiflette-style cod, potato and cheese melt

Would that work, do you think?

Here's a tartiflette recipe:
http://books.google.com/books?id=9MQhr-YZKlkC&pg=PA60#v=onep...


--------------------------------------------------
Note added at 16 mins (2010-06-14 13:59:42 GMT)
--------------------------------------------------

As you say that it does use reblochon (something I didn't like to assume) then you should perhaps use this instead of cheese. Depends really on how aware you expect the diners to be of the origins of a tartiflette.
Peer comment(s):
agree Lianne Wilson
7 mins
Thanks
agree Sandra Petch : "Melt" is good and appetising!
10 mins
Thanks. If it isn't melted, it isn't a tartiflette
agree Evans (X) : I think tartiflette should stay, but would prefer bake to melt
55 mins
Thanks. Personally, bake makes me think of fish pie with a mash and crispy cheesy topping. The tartiflettes I've been offered were totally melted and not at all crispy. But maybe the Midi version is different.
agree Vulpinette : I also think tartiflette to stay and prefer bake in preference to melt. Doesn't make me think of a mash topping - but cheese-topped pasta bakes! The tartiflettes I've had have been crispy on top - mmmmnn!
1 hr
Thanks. Sounds as though there is a bit of a regional difference, then
agree Verginia Ophof
2 hrs
Thanks
agree emiledgar : Tartiflette can be made with different cheeses, in eastern Belgium it is often made with Herve (and is truly delicious!)./ Herve is in a class by itself, one of the best cheeses in the world - it comes in "doux" and "piquant" the last being my favorite.
2 hrs
Thanks. I didn't know that and I haven't heard of Herve cheese. If only we could taste every cheese in the world!
Something went wrong...
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