Saturday, February 23, 2013

I went to the Picasso Museum in Málaga today, to see whether his stuff had any more appeal for me than previously. Can't say it did really. The abiding sensation I had – possibly unfair – was that his portraits can't have taken all the long to knock off. I was surprised, then, that he didn't put the time as well as the date on them. On second thoughts, it seems sensible that he didn't advertise his productivity.

Back in Nerja, I had two motoring contretemps within 5 minutes this evening. The first was when an idiot came out of a side road onto a roundabout and I had to swerve to avoid him. The second when somebody drove up and stopped behind me when I was trying to reverse into a parking slot. The latter led to some verbals but I decided to let it pass when I noticed the other guy had about 27 separate pieces of gold on his person. And a somewhat swarthy complexion.

One of the items on the restaurant menu this evening - English version – was Hake to the Mare. The Spanish original was no help as this said Merluza a la Mare. And the waiter had no idea what it should be. Suggestions welcome. Meanwhile, I'll just note how topical it was to be offered a dish with a horse sauce.

How's this for irony . . . As she contemplates the suicide of herself and one of the most evil men in human history, Eva Braun writes to to her best friend that she can't understand how things have come to this pass but “at times like this, it's impossible to believe in God.” Well, not a Nazi God, at least.

Finally . . . Like Alfie, you may have noticed I dropped a zero off the jurors' IQ total yesterday. It should have been 1200, giving an average of 100, not 10. The funny thing about this is that, as I awoke this morning, my brain was telling me about the error. Spooky or what? Am I controlling my brain or is it controlling me?


MerluzaALaRomana said...

"Merluza a la marinera" possibly.

Colin said...

Yes, that's what the waiter said but I told him this didn't explain the English item of Hake to the Mare.

Perry said...


Close to the junction between Draycott Avenue & Brompton Road, Chelsea, is La Brasserie.

Hardly any of the staff are French; our very pleasant waiter was Portugese last week. The menu is mixed, as are the English translations. Why call chips frites? Why not explain what a Bearnaise sauce is?

Regarding your experience in Nerja,
as the Spanish original was Merluza a la Mare, I would conclude the compiler of the menu was not Spanish, but more familiar with the term "Fruits de Mer" and in a moment of misplaced enthusiasm, got busy with an "a" & "e", n'est pas?

"A la Marinera" is cooked with white wine, onions and sometimes tomatoes. Is that what you had?



Bill said...

Here's a recipe:

- does this bear any resemblance to what you were served if you ordered this dish?

Relying on restaurant translations of menu items is fraught with danger - they set out to serve food [hopefully pleasant to eat], not linguistic experts.

Perry said...

Bill, You make a good point about restaurant menu translations. What the hell is a "spatter of hake"? "Salpicón de merluza".

I have had similar translation difficulties with sails and candles: Dictionary
vela (1)
feminine nautical sail; ( toldo ) awning; vela de cruz square sail; vela mayor mainsail; vela romana Roman candle; darse ( or hacerse ) a la vela (set) sail, get under way.
vela (2)
feminine wakefulness, being awake; ( trabajo ) night work; ( romería ) pilgrimage; ( velación ) vigil; candle; pasar la noche en vela have a sleepless night.

I therefore used Bing Translator for "spatter" and this was the result:
verbo transitivo - the car spattered mud all over me - el coche me salpicó de barro.

Reluctantly, I am forced to conclude that "Salpicon-de-merluza-y-patatasde-la-mare" probably tastes so bad that projectile vomiting accounts for that description of "spatter".

-a piece of fresh hake.
-a fresh squid.
-a few tails of shrimp (at discretion)
-"crab sticks"
-lettuce, tomatoes, onions and potatoes.

Cook the fish and the seafood separately and in its right time, cool in the refrigerator.

Cut into strips or julienne lettuce and vegetables into small pieces, potatoes.

Peel and chop a little more large vegetables, so that you do not discard.

Cut all pieces fish and mix it in a bowl with remaining ingredients, season and put in the refrigerator.

Serve with mayonnaise.



Colin said...


Up here in Galicia, salpicón de marisco is a seafood salad. Bits of seafood and egg in a vinegar sauce, I love it

I didn't actually have the hake so I don't know whether it came a la marinera. I assumed it would


Colin said...

@Biil. Actually, Bill, I didn't have the hake dish so don't know how they served Hake to the Mare. Like Perry, I suspect it was a la Marinera. Against this, it didn't say this on the Spanish menu. It said Merluza a la Mare. The waiter said he would check but he didn't.