fried filet of gilthead with sliced green beans and potatoes in white wine (Riesling) sauce

evtl.; not sure what exactly "Nusskartoffeln" are.

http://www.citarella.com/Product.asp?SubDepar...

WHOLE DORADE Sometimes called a pink snapper or pargo, this delicately flavored, ... Citarella, The Ultimate Gourmet Market.

Since dorade is a mediterranean species I would keep the name.

Otherwise see above. My favorite store in NYC knows a thing or two-and-a-half about fish. :-))

I would also vote for 'dorade,' which is really good (so I hope it's not an endangered species or anything). I've never heard of gilthead (or pink snapper or pargo, for that matter) and it doesn't sound as appetizing.

Also, just as a question, is 'fried' really right? To me that implies breaded and deep-fried, like for fish and chips. I thought that was 'frittiert,' so 'gebraten' might be more like baked (in the oven) or pan-fried (in a frying pan), but I confess I've never been too clear on how specific cooking words match up, because it doesn't seem to be 1:1.

gebraten = pan-fried, at least in BE

Nusskartoffeln could be pommes noisette (rund ausgestochene Kartoffeln)

I'm not a chef, but "gilthead" seems to be equally valid:
http://books.google.com/books?id=Pvlweoo6ZY0C...
Some dishes would appeal to the heart of Samuel Johnson— skewered duck hearts, saddle of venison, and filet of gilthead.

http://elcabito.net/restaurant/restaurant-sun...
Fish & Seafood
Fried Fish, Filet of gilthead seabream, grilled Creole style or in Coconut sauce, Red snapper, Shrimp with garlic or Shrimp brochette with sweet-sour sauce, Stir-fried squid or stir-fried ?, Crêpes filled with crabmeat and salad with banana flowers, Seafood Plate, Spiny lobster El Cabito.

I better stop though, I'm getting hungry and it's still 2 hours until lunch.

NOAD:
noisette - 1: a small round piece of lean meat, esp. lamb. [Origin: French, diminutive of noix 'nut.']
2: a chocolate made with hazelnuts. [Origin: French, in the sense 'hazelnut.']

Thank you, penguin, I knew the people who know would know. (-:

'Noisettes' for potatoes in AE would be new to me, but that doesn't necessarily mean anything since I'm not a foodie.

I was picturing maybe something like crumbled toasted nuts sprinkled over the potatoes, not that I would have any better idea how to translate that, since 'nutty' is, well ...

Thank you very much for your help! I think "pommes noisettes" is the term I was looking for. But how do I translate "AUF Schnibbelbohnen"? Can I say "on" or "onto"? Or do you just say "with"?
I am really not sure.

@ # 7, simply "with" because "AUF" and "BEI" are those silly German BS phrases.

Maybe 'on a bed of,' but with fish that tends to be more for rice. 'With' would be enough for me too. 'Over,' well, maybe.

If you end up going with BE, I have a vague memory that you may want to go French for the green beans too.

Thanks a lot!

Semi-OT:

I have belatedly found out that there are several opportunities for confusion here, and I may have been confused by them. As far as I can tell so far, these are all different fishes:

dorade, aka gilthead (1), daurade
(Mediterranean -- Sparus auratus)

gilthead (2), aka cunner
(British coast -- Crenilabrus melops)

dorado (1)
(S. America, Rio Plata -- Characidae, Salminus maxillosus)

dorado (2), aka mahimahi, dolphinfish, dolphin (2), dourado, dourade
(Coryphenidae, Coryphaena, esp. C. hippurus)

dolphin (1)
(Delphinidae)

So I have no idea now whether the one I've eaten a couple of times was a dorade (probably more likely in Europe) or one of the dorados (probably more likely here). I apologize if I confused the issue, but I just thought this might be a useful heads-up to someone later on.

In what plane are they geschnibbelt? Green beans cut length-wise are called French cut beans.

In what plane are they geschnibbelt? Green beans cut length-wise are called French cut beans.