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Nage

A broth used for poaching delicate foods such as seafood.


The word nage translates from French referring to swimming.

Its culinary use is to describe a broth, traditionally flavoured with white wine, vegetables and herbs. It is then used as a poaching liquid.

Once poaching is complete and the flavours of the seafood or oner ingredients have been infused into the broth, the liquor can be reduced to thicken it and have cream or butter added to enrich it, creating a sauce to be served with the dish.


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