Danish

[English]

Terms in Danish 301-310 of 1524

brandtrappe

[Danish]

Fire escape

brasede kartofler

[Danish]

Potatoes, sliced and sautéed

brase

[Danish] plural braser

Bream. A freshwater fish similar to carp found in pools and slow rivers.

brasenflire

[Danish]

Zope or blue bream, found in basins of the North Sea, Baltic, Black Sea, Azov and Caspian Seas and inhabiting the lower reaches of large rivers feeding mainly on plankton. In spring it migrates upstream and spawns. It is found in cold lakes in Nordic countries.

braskartofler

/brahs-kahr-TOH-fluhr/
[Danish]

Fried potatoes

bredbladet endivie

[Danish]

Batavian or broad-leaved endive or escarole (US: chicory).

bredbladet frisee

[Danish]

Curly endive (US: chicory).

bredflab

[Danish]

Monkfish (US: angler fish). A fish with a sweet flavour and succulent firm flesh but with the ugliest appearance imaginable. It is found in the Mediterranean and Atlantic, in coastal waters of north western Europe. It can be recognised by its large head and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. The larger fish often have better flavour. It has a hideous head, which is why it is usually displayed without it, and a muddy colour. It is known as the anglerfish as it bears on its head a 'rod' and 'lure' which attract its prey. The meat of the tail is sweet and succulent - almost like lobster meat, entirely compensating for is appearance. The flavour may well be assisted by its own diet which is high in shellfish. The best monkfish are Lophius piscatorius and the similar Lophius budegassa, the favourite of the Spanish. American monkfish or goosefish (Lophius americanus) is considered inferior, while New Zealand monkfish (Kathetostoma giganteum) is related to the stargazer and is only fit for soup.

brisler

/breess-luhr/
[Danish]

Sweetbreads, thymus glands, rather than testicles. They are usually prepared in the same way as kidneys or are served with a vinaigrette.

brisling

[Danish]

Sprat. A small, sardine-like fish of the herring family, which is widely distributed in the north-east Atlantic and the North Sea. Large quantities are tinned and exported. They are treated in the same way as sardines and are commonly called sardiner.