Unit 6. Fish and seafood.

Anchovy ['ænʧəvɪ] – анчоус

Bream - лещ

Catfish- зубатка

Caviar ['kævɪɑː] – икра

Clam – морской моллюск

Cod -треска

Crab – краб

Crayfish -рак

Eel –угорь

Flounder ['flaundə] – камбала

Haddock -пикша

Halibut ['hælɪbʌt] -палтус

Herring -сельдь

Lobster -омар

Mussel ['mʌs(ə)l] – мидия

Oyster ['ɔɪstə] - устрица

Perch [pɜːʧ] – окунь

Pike- щука

Pike-perch -судак

Prawn/shrimp [prɔːn]- креветка

Salmon – лосось

Scomber/mackerel - скумбрия

Sturgeon ['stɜːʤ(ə)n] -осетрина

Trout [traut]-форель

Tuna ['tjuːnə] – тунец

Freshwater fish are fish that spend some or all their lives in fresh water, such as rivers or lake, with a salinity of less than 0,55%.

Discuss:

1. Which of these fish are freshwater?

2. What kinds of these fish live in salty water?

3. Are freshwater or sea fish more health-giving for eating? Explain, why?

Translate the word combinations:

Canned mackerel, fried catfish, fresh salmon, tuna fillet, ocean perch, smoked herring, stewed eel, anchovies in tomato sauce, baked trout.

Fish pie

Finely ['faɪnlɪ] - тонко

Stalk –пучок, стебель

Celery ['sel(ə)rɪ] – сельдерей

Fat-free – обезжиренный

Evaporate – выпаривать, сгущать

Ling- морская щука

Trimmed – обработанный

Deveined – с прожилками

Halved – средний

Meanwhile [ˌmiːn'waɪl] тем временем

Spinach ['spɪnɪʧ] – шпинат

Grease [griːs] – смазывать жиром

Serve - подавать

Ingredients:

• 1/25 kg potatoes, peeled, cut into chunks

• ¼ teaspoon ground nutmeg

• 1/3 cup olive oil

• 1 brown onion, finely chopped

• 1 large carrot, peeled, diced

• 4 stalks celery diced

• 1 ½ tablespoons corn flour

• ½ cup fat-free milk

• 375 ml evaporated milk

• 3.4 cup grated light tasty cheese

• ¼ cup grated parmesan cheese

• 1 tablespoon English mustard

• 1 lemon, juiced

• ¼ cup parsley, chopped

• 500 g ling fillets, bones removed, cut into 3 cm cubes

• 200 g smoked cod fillets, trimmed, cut into 3 cm cubes

• 8 cooked small king prawns, peeled, deveined, halved

• 4 eggs, hard-boiled, peeled, quartered

• 75 g baby spinach

Preparation method

1. Place tomatoes in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until tender. Drain. Return to saucepan. Add nutmeg and 2 tbsp oil. Season with salt and pepper. Mash until smooth. Cover to keep warm.

2. Meanwhile, heat remaining 2 tbsp oil in a heavy-based saucepan over medium-high heat. Add onion and cook, stirring occasionally for 5 minutes or until soft. Add carrot and celery. Cook for 6 or 7 minutes or until just tender.

3. Meanwhile, preheat oven to 200 C. place corn flour into a bowl. Slowly add milk, whisking constantly until combined. Add milk mixture and evaporated milk to saucepan. Increase heat to high. Cook, stirring for 5 minutes or until mixture comes to the boil. Add tasty and parmesan cheeses, mustard, 2 tbsp lemon juice and parsley. Stir to combine.

4. Lightly grease a 6 cm deep, 10-cup capacity baking dish. Arrange ling, in a single layer in base of dish. Top with cod, prawns, eggs and spinach. Pour over sauce and shake dish gently to allow sauce to run to base of dish. Top with mashed potato. Bake for 25-30 minutes or until golden. Serve.