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Nage VS Court Bouillon

post #1 of 4
Thread Starter 
So i have been reading about nage, its a flavored court bouillon, which fish is poached in and then reduced and fortified and served with the dish. Court bouillon is not traditionally done this way. Anybody know why the nage is done this way and a court bouillon is not , if they are pretty much the same thing?
post #2 of 4

nage = swim

 

In France if I order a poisson au court bouillon, I get a piece of fish that was cooked in a court bouillon, but I'm not being served any of the court bouillon itself. Maybe instead the fish comes with mayo, aïoli or some other sauce.

 

If I order a nage de poissons, or a poisson à la nage, the poisson comes in a bowl, swimming in its seasoned court-bouillon. 

 

Hope that helps? 

post #3 of 4
Thread Starter 
Thanks that was a great and fast reply, it helps a lot.
post #4 of 4

Great. smile.gif

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