|Taste of Giverny|
|by Monique Mourgues|
By the end of the nineteenth century, a "colony" of Anglo-Saxon painters, mostly American, had settled in Giverny.
Results 1 - 7 of 7 for bluegill fish
Clean fresh caught fish and fillet. You ... longer - or until other side is golden brown and fish flakes easily when tested with a fork. Drain on paper.
Rinse fillets in ... after 3 or 4 minutes. Turn carefully, brush with Italian dressing and broil until done (fish will flake easily with a fork when done).
Wash fish. Beat egg ... garlic and lemon pepper then shake well. Dip fish in egg mixture and drop in ziplock bag and shake to coat well. Deep fry and serve.
Crisp bacon, remove ... carrots, bacon and fish fillets, cut into ... minutes or until potatoes and carrots are tender. Add milk and butter. Heat and serve.
Beat eggs and milk together until well-blended. Add flour and salt; stir until batter is smooth. Add additional milk to thin batter. Dip fillet in ...
Put milk, egg, salt and pepper in blender, turn on low speed to combine. Slowly add flour and blend until batter is smooth. Pour batter into a bowl. ...
Gut and scale bluegills. Wipe dry ... cavity of each fish. Place fish ... coals, either hardwood or charcoal. Cook about 5 minutes per side. Serves 4 to 6.
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