How to Make Nage

Nage is a form of vegetable stock that is used for poaching. It is suitable for poaching delicate foods such as fish, seafood and light meats.

Ingredients

Vegetable nage:

Makes 1.4 liters/1 1/2 quarts nage

  • 3 carrots, cut into thin rounds
  • 2 leeks, white part only, sliced thinly
  • 2 celery stalks, sliced thinly
  • 1/2 cup bulb fennel, sliced thinly
  • 1 cup of shallots, sliced thinly
  • 1/2 cup onion, sliced thinly
  • 2 garlic cloves, left unreeled
  • 1 bouquet garni
  • 1 cup dry white wine
  • 1.8 liters/2 quarts water
  • 3 tablespoons white wine vinegar
  • 10 white peppercorns, crushed and wrapped in cheesecloth

Buttery nage:

  • 500ml vegetable stock
  • 150g unsalted butter
  • 2 sprigs thyme, leaves stripped from stems
  • Flaky sea salt to taste
  • Freshly ground white pepper

Method 1
Method 1 of 2:
Vegetable nage

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    1
    Place everything except the peppercorns into the saucepan.
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    2
    Put the saucepan on high heat. Bring to the boil.
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    3
    Reduce to a low simmer. Simmer for 45 minutes.
    • Check occasionally; skim off surface fat as needed.
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    Add the peppercorns in cheesecloth after 35 minutes of boiling.
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    5
    Strain the liquid through a fine sieve into a bowl. Cool it quickly––fill a bowl with ice and nestle the nage bowl into the ice in the other bowl.
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    Use for poaching as needed.

Method 2
Method 2 of 2:
Buttery nage

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    Pour the vegetable stock into the saucepan.
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    Cook over medium heat to reduce. Continue cooking until it is reduced by half.
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    Cut the butter into cubes about 1 centimeter (0.4 in). Whisk the butter into the reduced stock to combine well.
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    Season to taste with salt and pepper.
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    Sprinkle the thyme leaves into the liquid. Stir.
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    Use to poach at a simmer temperature.
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    Finished.

Things You'll Need

Vegetable nage:

  • Cheesecloth and string
  • Saucepan, large
  • Stirring spoon
  • Fine-mesh conical sieve

Buttery nage:

  • Saucepan
  • Stirring spoon

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References

  1. Michel Roux, Sauces for Seafood, p. 10, (2000), ISBN 1-84400-186-5 – research source for non-creamy nage
  2. http://www.radionz.co.nz/collections/recipes/ilam-hardy-potato-tortellini-thyme-buttered-nage-and-poached-bluff-oysters – research source for the buttery nage

About This Article

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has been viewed 11,350 times.
2 votes - 100%
Co-authors: 3
Updated: September 16, 2021
Views: 11,350
Categories: Fruits and Vegetables