Seafood, particularly lobster, cooked in a “court bouillon” flavoured with a Bouquet Garni and served with the vegetables that were in the cooking broth.
The vegetables in the court bouillon, which are normally just chopped without regard for their appearance because they are discarded, are instead in this context cut into fancy shapes, because they are actually served being placed around the main dish.
Language Notes
“À la Nage” means literally “swimming”.