What is a nage?

What is a nage?

In French, à la nage means “in the swim,” and the classic definition of nage is a stock flavored with vegetables, white wine and herbs, and typically used to poach seafood, especially fish. This broth can be served as a light sauce at the same time with the main dish. In nage recipes, the food is only partially submerged in broth.

Who is the president of NAGE in CT?

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What is a nage recipe?

In nage recipes, the food is only partially submerged in broth. Why cook à la nage? Because the seafood is not fully submerged in the broth, this technique combines both steaming and poaching.

What is Nage method of poaching?

For people who are apprehensive of the fishy smell of seafood, the nage method of poaching in a pan slowly ensures that this smell is mostly eliminated. 1. Sauté vegetables, such as garlic, onions, fennel and celery, in oil or butter until the mixture turns transparent.