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Nage

Nage

Nage means literally “swimming”. It is an aromatic court-bouillon in which crayfish, small lobsters, and prawns are cooked. Dishes prepared in this way are described as “à la nage”.

  • 8 cups cold water
  • 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

  1. Put all the ingredients into a pot with the water.

  2. Bring to a boil and simmer gently for 15 minutes.

Ideally, this should be left overnight to infuse and then re-boiled when ready to use.

Cook it: recipes for this lesson

NageRecipeNage: French Aromatic Court-Bouillon for Poached SeafoodPoached prawns “A la Nage”RecipePoached prawns “A la Nage”
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