nage

I am a freelance newspaper/magazine writer, looking for chefs to interview on the subject of seafood dishes a la nage, both classical and in its many modern interpretations. If this is a topic of interest for the forum, I'd be glad to follow it there, or you can email me at jayharlow@aol.com.
If this is not an apppropriate use for this forum, my apologies to all.

[ChefRon]

Okay, you stumped me on that one: a la nage? Duh. Dunno. Can you give me an idea what you are talking about? I lost a lot of brain cells back in the '60's you know.

According to Larousse, it refers to poaching crayfish or small lobsters in an herb-flavored court bouillon and serving it in the same broth. What I am seeing on menus sounds like sauces based on flavored broths -- e.g. "pan-seared Florida grouper in a roasted carrot and ginger nage," or bacon-wrapped trout "with braised fennel, orange, and sun-dried tomato nage"...that sort of thing. I'm trying to get an handle on how the term has evolved.

a la Nage... usually when I've served something that way, or dined out and seen it on a menu, it usually is a "loose" interpretation (sort of poetic license, so to speak) and involves a fumet... infused or otherwise.

[ChefRon]

Someone once wrote that a "chef" is a person who can give the same soup ten different names. I dunno. We've been cooking this way since the dawn of civilization and now we are calling it "a la nage?" Okay. I'm hip. That reminds me: the cooks I work with call those pocket meat thermometers I've been wearing for 20 years "bio-therms". The other day one asked to borrow my "bio-therm" and I looked at him like he was speaking Greek. I think I'm getting very old.

[Pete]

Welcome to the politically correct ninties Ron. Where meat thermometers are bio-therms, waiters and waiteresses are waitrons, dishwashers are underwater porcelin technicans, and bad cooks are no longer shoemakers, they are culinarily challenged. LOL!

[Nicko]

I believe the question was what does the term Nage mean, not political correctness.
Here is the definition:

Nage in French means "to swim". Thus a nage usually refers to a seafood or sometimes fish simmered in a well flavored broth complete with vegetables and herbs. The broth is then perhaps reduced before serving with the item(s) poached in it. Sometimes a pat of butter or a splash of cream is added. The whole dish is then served in a bowl along with the main item, vegetables and broth. It should be a well flavored but light dish.



[This message has been edited by admin (edited June 06, 1999).]

[Pete]

Nicko is right. His definition is what a classical nage is, but today, in this country, it has come to mean a dish served with a light broth-like sauce often times flavored with a herb and oftentimes served with seafood whether it is poached in the nage ( aka broth or court bouillon) or not. A great reference for sauce making, both classical and modern, is Peterson's "Sauces". It is truly one of the greatest reference books written in quiet awhile.

[ChefRon]

Okay, if I used beef and the principle of "a la nage", would that not be Pot Roast? Or how does "a la nage" differ from (I never could spell it) bouillibasse? I am curious why the term "a la nage" has become popular recently as I was not familiar with it ten years ago? The issue is not political correctness but rather the definition of terms that can be confusing. From time to time I perceive that I may have a gap of sorts in my training but when I study a given term I realize that the terms or definitions are new, not necessarily the technique.

Speaking for myself, terms like "a la nage" can be intimidating to many patrons, at least in the Midwest. I doubt such a description would sell the menu item.