Learn what nage means in French cooking: an aromatic court-bouillon used to poach prawns, crayfish and other seafood, often served as part of the finished dish.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
