Nage is the term used for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter. Nage is a French term and refers to cooking in flavored court-bouillon. The term nage itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the fish itself. Additional ingredients such as tomatoes are sometimes added. Although there is cream in this recipe, it is a nice summer dish.
Cod with Nage Sauce Serves 4
4 cod steaks, 1½ inch thick
2 oz. butter, divided
1 onion, coarsely chopped
1 red onion, coarsely chopped
4 carrots, thinly sliced
3 cups white wine
salt and freshly ground pepper
heavy cream if you wish
To make the fish, rinse and pat dry with a paper towel. Sprinkle with salt and pepper.
To make the nage, melt the butter and sauté onions and carrots. They should not be browned. Add the wine, reduce to half. Place cod steak in the pan, cover and simmer 5 minutes. Remove the pan from the heat and let the steaks remain in the liquid an additional 5 minutes. Remove the fish and heat the nage, add the rest of the butter and if you wish, some heavy cream. Not too much, it is supposed to be a light summer dish. Remove the seeds from the tomatoes, slice in thin wedges and add to the nage just before serving.
To serve, come the fish in the nage and warm 1 minute. Place the nage sauce on a warmed plate and arrange a cod steak on top. Garnish with chervil or parsley.
Suggested accompaniment; boiled new potatoes