À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache.
Halibut à la Nage with Parsnips and Tarragon: https://cooks.io/4mZxL3b
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42 Comments
Yes, I should do this.
Please, where can I find the recipe?
It looks very anemic and gray
What do you eat it with? Is it just an appetizer?
I love this method of preparing fish! It was the first way I learned how to cook white fish like halibut. I suggest practicing with cod. Halibut has become astronomical in price. This is such a good video! Love this!
I love this. Not everything needs to be seared and golden brown
Yummy
(154) Oh, wow. That was a lot less foo-foo than I thought it was going to be. When we get a new standing freezer (our old one died a week ago) I'll ask Malcolm to get some nice frozen cod from Costco and make this.
Could I eliminate the parsley and still come out with the desired results? Parsley is incredibly bitter to me and I can't eat it. Or is there a substitute?
Was that a "parm rind," as in rind of Parmesan?
This looked great!
À la nage, yes. Vanilla, no. Adding vanilla to fish was a gigantic trend that died a painful death about 15-20 years ago. The reason? It's revolting! I tried it a couple of times, thinking it was the preparation that was off—but it was the presence of vanilla that was always the bad note. It brings nothing to the table and adds a weird, warm, "something went bad" flavor. Do yourself a favor and skip it!
Timing is impeccable! I just caught a halibut!!!
This looks great. Sorry to be one of THOSE people, but I don't really like tarragon. Could I substitute dill?
This is a really neat recipe, looks beautiful
Love this and other recipes. So well presented
Beautiful presentation
i want to try this recipe, but with sous vide
I have never heard of this technique, and I am in love with it!❤
When you start the nage with water, why don't you use the water you poached the tarragon in?
I've learned a fish recipe with vanilla at a cooking class in Paris! It's delicious!
Looks fantastic. I will need to try sometime.
Wow. Looks amazing.
That broth would become something else with a dollop of butter. I know it. Lovely fish recipe.
Tarragon little difficult to source here. That being said
I'm going to impress myself!
What a lovely recipe! I think you could use the liquid that was used for blanching the herbs in place of the water – even more flavor!
Looks delicious! THANKS for your video!👍Much appreciated ❤❤❤
That looks like a Michelin star dish right there.
Exaggerated fish recipe … it’s just poached fish … nothing to be posting about …. Go check out a Brazilian fish dish called moqecua or a Tunisian dish or a plater in southern Italy France Greece or turkey … utterly stupid fish recipe here …
Elle Simone Scott is unparalleled.
I have never seen either of you two ladies look more beautiful than you do right now.
The technique is great, but I a super skeptical of that giant dollop of mustard. You wont taste anything else
Wow that looks good.
And what starches or veg would you pair this with?
As an Alaskan who is blessed to have free wild caught fish of all kinds, I can’t wait to try this! Thanks.
That L'l(ittle) square fish filet won't satisfy my hunger pain! You should make a side dish to go with that.
Ngon quá ạ ❤
This is a very interesting innovative recipe.I never would have thought to pair these things together.I am a huge fan of halibut
intriguing
Can't wait to try this!
Sitting here eating instant noodles at midnight and watching these recipes 😂
That fancy presentation doesn't work very well for people that spend much time outside in the wilderness.
It resembles the wrong kind of things 'in nature'.