How to Make Nage: 13 Steps
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Nage is a flavorful and aromatic broth used for poaching delicate proteins like seafood and vegetables. Its delicate balance of flavors elevates dishes and adds nuanced complexity. Follow these 13 simple steps to make a perfect nage at home
1. Gather ingredients: For a basic nage, you will need water, white wine, shallots, garlic, leeks, celery, carrots, fennel, fresh herbs (such as parsley, thyme, tarragon), bay leaves, black peppercorns, lemon juice, and salt
2. Prepare your vegetables: Clean and peel the carrots and cut them into thin slices. Dice the shallots and garlic finely. Clean and slice the leeks and fennel bulb
3. Rinse the herbs: Give the fresh herbs a thorough rinse under cold running water to remove any dirt or grit.
4. Prepare aromatics: Lightly crush the black peppercorns using a mortar and pestle or a heavy object.
5. Heat a large stockpot over medium heat: Make sure it’s big enough to hold all the ingredients with room to spare.
6. Add olive oil to the pot: Once heated, add 1-2 tablespoons of olive oil or another cooking oil of your choice.
7. Sweat your aromatics: Add the diced shallots, garlic, crushed black peppercorns, bay leaves to the pot. Cook gently until shallots are translucent, being careful not to brown them.
8. Add the vegetables: Stir in your sliced leeks, fennel bulb pieces, celery pieces, and carrot slices until they are coated with oil and aromatics.
9. Pour in water and wine: Add enough water to cover the vegetables entirely (approximately 1 liter), then pour in about 500ml of white wine into the pot.
10. Season with salt: It’s essential to season the nage with salt as it cooks. Start with around a teaspoon of salt, then taste and adjust later.
11. Simmer the nage: Bring the water to a light boil, then reduce the heat to maintain a simmer. At this stage, you can add your chosen fresh herbs (such as parsley, thyme, tarragon). Do not let the broth come to a vigorous boil.
12. Cook for 30-40 minutes: Allow the nage to simmer gently for 30 to 40 minutes, letting all the flavors meld together. Taste it occasionally and adjust the seasoning as needed.
13. Strain and cool: Once the nage has developed its flavor, let it cool for a few minutes before straining it through a fine-mesh sieve or cheesecloth to remove any solid ingredients. It’s now ready to be used for poaching fish or vegetables.
Follow these 13 steps, and you’ll have a beautifully fragrant nage that will take your dishes to new heights! Enjoy your cooking journey, and explore other variations by substituting different herbs, spices or liquids like fish or vegetable stock.