Topic · Vegetable Stocks Making
Poached prawns “A la Nage”
Poached prawns “A la Nage”
Cooking in a Nage is a classic French way of poaching large prawns or crayfish in a fragrant Court Bouillon. The Court Bouillon can be varied, but the main fragrance comes from aniseed-flavored herbs and spices like fennel, star anise, and dill.
- 8 cups water, (cold)
- 1 medium onion, (peeled and finely sliced into rings)
- 2 medium celery ribs, (finely sliced)
- 2 medium carrots, (finely sliced)
- 12 whole peppercorns
- 0.5 cup dry white wine
- 1 small bouquet garni
- 2 tsp fennel seeds or a couple of star anise
- 1 tbsp salt
- 2 lb large prawns or crayfish
Put all the ingredients except the prawns or crayfish into a pan with the water. Bring to the boil and simmer gently for 15 minutes. Ideally, this should be left overnight to infuse and then re-boiled when ready to use.
Add the prawns or crayfish to this ‘nage’ and simmer for 5-6 minutes. Take them out and serve hot in a bowl with some of the Court Bouillon strained over them and scatter with a few sprigs of dill or dill flowers.
You may serve it with Mayonnaise mixed with chopped dill and or lemon. Finger bowls would be useful too.
This is a classic French way of cooking large prawns or crayfish in a fragrant Court Bouillon. The Court Bouillon can be varied but the main fragrance comes from aniseed-flavored herbs and spices like fennel, star anise, and dill.
