Halibut à la Nage with Parsnips and Tarragon
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.
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 ...