A fish that is served à la nage (swimming) is presented in the court bouillon in which it was cooked. The vegetables in this preparation must be cut evenly so that they make an attractive presentation. Water, white wine, or a combination of white wine and white wine vinegar, fluted and thinly sliced carrots, thinly sliced onion rings, parsley sprigs, salt, peppercorns, and a bouquet garni are combined and simmered for 40 minutes. Then the mixture is set aside until needed for service. When ready to serve, the fish is placed in the liquid and simmered for the appropriate amount of time. The bouquet garni is removed and the fish is served in a shallow bowl along with the bouillon. This variation is used for trout and other white-fleshed fish.