Nage is a French culinary term basically its just cooking fish or shellfish in a broth seasoned with herbs and other flavourings. Ive used the French method but with Asian ingredients to create fresh clean flavours to match nicely with the salmon.
Directions for: Wild Salmon in Citrus Nage
Ingredients
1 Tbsp grapeseed oil (15 ml)
1 lb(s) wild salmon fillet - cleaned, cut into 1-inch fillets
2 shallots, thinly sliced
1 carrot, julienned
1 stalks of celery, julienned
1 leek, julienned
4 kaffir leaves, left whole
-inch coin of ginger
1 stalks of lemongrass, finely chopped
2 sprig fresh thyme
cup dry white wine (175 ml)
3 cup chicken stock or clam juice or fish stock (500 ml)
3 Tbsp bonito flakes, add to broth (45 ml)
zest and juice of lime
Coarse salt and cracked black pepper, to taste
4 baby bok choy, cut into -inch slices
Spiced sesame oil, to finish (optional)
2 Tbsp chopped fresh lemon balm or a few thyme sprigs, for garnish (optional) (30 ml)
Directions
1. In a large deep skillet, heat grapeseed oil over medium high heat. Saut shallots for 2 minutes or until soft. Add carrots, leeks, kaffir leaves and ginger and saut another 1 minute. Add wine and stock and bring to a boil. Add thyme sprigs, lemon grass, bonito flakes, lime zest and lime juice and stock. Season the liquid with salt and pepper. Reduce heat to low.
2. When poaching liquid is barely simmering, add the salmon. Salmon should be submerged in the poaching liquid. Poach uncovered for 4 to 5 minutes. Add bok choy and continue to poach until fish is tender, about 2 minutes more.
3. Remove ginger and kaffir leaves from poaching liquid. Serve fish in shallow bowls with some of the poaching liquid and vegetables. Garnish with thyme sprigs or lemon balm. Drizzle with spiced sesame oil if desired. Serves 4 to 6.
See more: Poach, Herbs, Saute, Main, North American, Dinner, Citrus, Vegetables, Fish