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Poached eggs are generally cooked in water, with or without vinegar, fish in white wine, poultry in stock, and fruit in red wine. The liquid used for shallow poaching is typically called a cuisson and can be reduced and used as a base for the poached item's sauce. [3]
Flaming Burgundy marc is added and the sauce is thickened with butter and flour. Garnished with garlic bread. [3] Calmar en matelote: Squid tentacles cut in pieces, shallow fried in oil with chopped onions, garlic, diced tomatoes and herbs, cooked in white wine. Garnished with mushrooms and button onions, sprinkled with chopped parsley. [6]
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
Strain the sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep the saffron sauce warm over low heat, stirring occasionally. Meanwhile, in a large, deep saucepan, bring the ale just to a simmer. Add the shrimp and poach over moderate heat until they are just cooked through, about 3 minutes.
Tip: Ask the fish counter for pieces of salmon from the head side of the fish (opposed to the tail side). Get the Creamy Cajun Stuffed Salmon recipe . Photographer: Lucy Schaeffer.
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Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon. [2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, [3] unlike a court-bouillon which is omitted.