Use This Fish Recipe When You Want to Impress Someone | America’s Test Kitchen
À la nage—the French method for poaching fish in a delicate broth—is gentle and mostly hands-off, and it delivers pristine flavor with restaurant-caliber panache.
Halibut à la Nage with Parsnips and Tarragon:
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This is a very interesting innovative recipe.I never would have thought to pair these things together.I am a huge fan of halibut
Ngon quá ạ ❤
That L'l(ittle) square fish filet won't satisfy my hunger pain! You should make a side dish to go with that.
As an Alaskan who is blessed to have free wild caught fish of all kinds, I can’t wait to try this! Thanks.
And what starches or veg would you pair this with?
Wow that looks good.
The technique is great, but I a super skeptical of that giant dollop of mustard. You wont taste anything else
I have never seen either of you two ladies look more beautiful than you do right now.
Elle Simone Scott is unparalleled.
Exaggerated fish recipe … it’s just poached fish … nothing to be posting about …. Go check out a Brazilian fish dish called moqecua or a Tunisian dish or a plater in southern Italy France Greece or turkey … utterly stupid fish recipe here …
That looks like a Michelin star dish right there.
Looks delicious! THANKS for your video!👍Much appreciated ❤❤❤
What a lovely recipe! I think you could use the liquid that was used for blanching the herbs in place of the water – even more flavor!
Tarragon little difficult to source here. That being said
I'm going to impress myself!
That broth would become something else with a dollop of butter. I know it. Lovely fish recipe.
Wow. Looks amazing.
Looks fantastic. I will need to try sometime.
I've learned a fish recipe with vanilla at a cooking class in Paris! It's delicious!
When you start the nage with water, why don't you use the water you poached the tarragon in?
I have never heard of this technique, and I am in love with it!❤
i want to try this recipe, but with sous vide
Beautiful presentation
Love this and other recipes. So well presented
This is a really neat recipe, looks beautiful
This looks great. Sorry to be one of THOSE people, but I don't really like tarragon. Could I substitute dill?
Timing is impeccable! I just caught a halibut!!!
À la nage, yes. Vanilla, no. Adding vanilla to fish was a gigantic trend that died a painful death about 15-20 years ago. The reason? It's revolting! I tried it a couple of times, thinking it was the preparation that was off—but it was the presence of vanilla that was always the bad note. It brings nothing to the table and adds a weird, warm, "something went bad" flavor. Do yourself a favor and skip it!
This looked great!
Was that a "parm rind," as in rind of Parmesan?
Could I eliminate the parsley and still come out with the desired results? Parsley is incredibly bitter to me and I can't eat it. Or is there a substitute?