Impressionist painter Claude Monet was eating his dinner until 11:30 clock so you can take advantage of the afternoon light. Monet upset later when his talented cook, Marguerite, served the meal within minutes. Author and photographer Claire joys, Jean-Bernard Naudin document the artist's love of food "Monet's Table: Cooking Journals of Claude Monet," one of the most beautiful books ever published chef.
In 1880, nobody thoughtDiets, joys, he explains, Monet and ate what he wanted and everything he wanted. The picture shows a chubby aging Monet Monet. He loved good food and fresh food in particular, its garden and courtyard. other artists - Whistler, Cézanne, Rodin and others - were often invited to dinner. The guests were never invited to dinner, because Monet went to bed early.
Monet loved the fresh fish, especially pike from his pond. The cookbook is full of fishRecipes, including Filet de sole Veron. The fish sauce - egg yolks, fish stock, wine, butter and herbs - made first. Then the fish is dredged in flour and melted butter and fried.
Today many of us are eating healthy, this recipe for Sole poached in white wine is not only healthy, it's a one-pan recipe and you can do in 15 minutes Pair the fish with crusty bread, green salad and fresh fruit and has an excellent French meal. Serve the mealBlue and white plates and will make you feel like Monet's Table.
Ingredients: 1 1 / 2 pound sole, 1 tablespoon olive oil 1 medium onion (chopped), 1 teaspoon salt, 1 / 8 teaspoon lemon pepper, 1 clove garlic (peeled), (drained) 3 / 4 cup canned tomatoes, 1 tablespoon chopped parsley 1 / 4 cup dry white wine 1 / 4 cup of skim milk half and half, 1 tablespoon soft butter, 1 tablespoon Wondra flour
METHOD: Pour the olive oil in a pan. glazed onions in oilsoft. With salt, pepper, lemon and garlic. Lay fish on the onions. Scatter tomatoes and parsley on fish. Pour wine around fish. Cover with foil and cook over medium heat for 5-10 minutes, or until fish flakes easily with a fork. Remove the foil and garlic. Drizzle sauce half and half. Work flour in and stir the butter sauce. Cook over medium heat, shaking the pan a bit, 'until the sauce has thickened. Makes 4 servings.
Copyright 2006by Harriet Hodgson.
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