Halibut à la Nage with Parsnips and Tarragon

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Appears in Cook's Illustrated May/June 2023

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.

SERVES 4

TIME 1¼ hours

Halibut à la Nage with Parsnips and Tarragon

WHY THIS RECIPE WORKS

Our easy, elegant poached halibut is inspired by the classic French preparation called “la nage” in which fish is delicately cooked and served in well-seasoned, lightly acidulated broth. For a non-traditional Western European riff, we made ...

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