Take advantage of two of summer’s most amazing and delicious bounties — fresh wild salmon (or halibut) and summer produce.
This dish is really called Poached Fish with Summer Vegetable Nage. A nage (pronounce nAH-j) only sounds fancy. It is a poaching liquid made from vegetables, gently cooking and lending their delicious juices, with herbs, fish, white wine, and a bit of either butter or good extra virgin olive oil.
The whole dish flavors itself and becomes a glorious summer one-pot wonder. Easy to put together and make the day before, a nage is perfect for a hot summer Shabbat. Cool and delectable, a summer nage will become your go to hot weather dish. Serve the nage chilled or at room temperature.
- Cook Time
- Prep Time
Extra virgin olive oil
2 shallots, sliced
1 leek (green part only), thinly sliced and thoroughly rinsed
2 carrots (colorful carrots are great here), sliced
1 fennel bulb, sliced
1 pint grape tomatoes (colorful works here), sliced in half
2 medium zucchini, sliced
2 garlic cloves, sliced
2 -inch piece of ginger, smashed
Several thyme, tarragon, basil and/or dill sprigs (I love to mix these, the key here is to use fresh)
1 cup dry white wine
2 cups water
4 (6-ounce) salmon (or halibut) fillets, skinned
Freshly ground black pepper
Garnish: fresh chopped fresh herbs, drizzle of oil
1. Preheat oven to 300°F.
2. Heat a large Dutch oven, generously coated with oil, over medium heat. Sweat shallots, leek, carrot, and fennel, stirring occasionally until the vegetables have softened, about 20 minutes.
3. Add tomatoes, zucchini, garlic, ginger, herbs, wine, and water and bring to a simmer. Turn off heat and add salmon to the pan, gently pushing the salmon into the vegetables.
4. Put Dutch oven into the preheated oven and roast at 300°F, uncovered, for about 10 minutes.
5. Cool the dish before gently transferring salmon to a serving platter. Spoon vegetables around onto serving platter with some of the poaching liquid. Discard ginger.
6. Garnish with fresh chopped herbs and a good glug of oil.