From the Chef's Kitchen PEI Mussels with Smoked Tomato Nage (Purée

Scaramouche Restaurant Food Junkie Chronicles

Add half the fish stock (100ml) and reserved oyster juice and a little lemon to taste. Set aside the nage, splitting it into 2 bowls. 1 cucumber. 3 1/2 fl oz of fish stock. lemon to taste. salt. black pepper. 4. Gently poach the oysters in the rest of the fish stock, remove and re-fresh into iced water.

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1 carrot; 1 fennel bulb, cut into eighths; 3 cups chicken broth; 3 pounds cleaned mussels; 2 cups Champagne; 1 stalk fresh lemongrass; 24 littleneck clams; 8 small squid, cleaned and cut into thin rings; 2 limes, cut into wedges; 1 tomato, peeled, seeded and cut into a fine julienne; 16 mint leaves, cut into fine threads; 8 basil leaves, cut into fine threads; Salt and freshly ground black.

Sea Bream With Oyster & Tomato Nage, Gnocchi Great British Chefs

Slice the onions and cut the cherry tomatoes in half. Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes. Place the shallots into a small saucepan and add.

From the Chef's Kitchen PEI Mussels with Smoked Tomato Nage (Purée

ROASTED TOMATO NAGE 2018-09-01 - Restaurant: Harold's 6 plum tomatoes, halved ½ cup extra virgin olive oil 1 ounce minced garlic 1 ounce minced shallot Sea salt Course black pepper ¼ cup dry sherry. Place tomatoes on baking pan, skin side down. Coat fully in olive oil and evenly. with other ingredient­s except sherry.

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Nage (food) Nage is the term (French word) for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.

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Step 1. For the nage: Put garlic, celery, onions, fennel, carrots, tomato, bay leaf, fennel sees, coriander seeds, salt, peppercorns, wine, vinegar, and 4 quarts water into a large pot and bring.

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Bring liquid to a simmer, then cover pan and lower heat. Cook, covered, until salmon is medium-rare and registers 120°F (49°C) on an instant-read thermometer, about 4 minutes. Meanwhile, in a small bowl, toss tomatoes with scallion and remaining 1 tablespoon olive oil. Season with salt and pepper.

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Seared Cod in Cherry Tomato and Tarragon Nage. Yields Serves 4 Total Time 30 mins Made with white wine, vegetables, and aromatic herbs, nage--a French-style poaching broth--preserves the delicate texture and moistness of fish. Nearly any fish will work in this recipe, but the broth's flavors especially complement mild, white-fleshed ones.

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Step 2. Peel and chop the remaining tomato and set aside. Thinly slice the remaining 2 onions, 2 carrots, 2 celery ribs, and 2 leeks, add to simmering nage, and cook, stirring often, until just.

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Prepare the tomato nage: Cut remaining six tomatoes into chunks, and puree in a food processor until liquefied. Press through a sieve into a bowl, discarding pulp. In a medium saucepan over medium-low heat, melt 1 tablespoon butter. Add shallots and garlic, and cook until softened, about five minutes.

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Directions. In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare. Cut the.

Sea Bream With Oyster & Tomato Nage, Gnocchi Great British Chefs

In French, à la nage means "in the swim," and the classic definition of nage is a stock flavored with vegetables, white wine and herbs, and typically used to poach seafood, especially fish. This broth can be served as a light sauce at the same time with the main dish. In nage recipes, the food is only partially submerged in broth.

From the Chef's Kitchen PEI Mussels with Smoked Tomato Nage (Purée

1. Season fish with salt and pepper. Melt butter in a large frying pan over medium-high heat. Cook fish until browned underneath, about 3 minutes. Transfer fish to a plate, browned side up. 2. Add carrots to pan along with broth, wine, vinegar, peppercorns, bay leaf, and tarragon sprigs and bring to a boil.

FileTomato Juice.jpg Wikipedia

Tomato nage (Nage de tomates) from Sauces: Sweet and Savoury, Classic and New by Michel Roux. Shopping List; Ingredients; Notes (0) Reviews (0) shallots bay leaves bouquet garni.

Scaramouche Restaurant Food Junkie Chronicles

Add the tomatoes, salt and pepper and cook, stirring frequently for 3 minutes. Push the tomatoes to the sides of the pans and add the fish fillets. Cook the fish for two minutes (do not flip the fish). Pour the wine over the fish and place a teaspoon pat of butter on each piece of fish. Sprinkle the chopped tarragon over the fish.

FileTomato soup.jpg Wikipedia

In a heavy-bottom sauté pan or sauce pot, toast mussels in light olive oil for 10-15 seconds over medium-high heat. Add onion, and continue to sweat for 30 seconds. Deglaze pan with white wine, and add smoked tomato purée, butter and herbs in a pile and cover with a lid. Let simmer for 2-3 minutes until butter is barely melted and mussels are.