Julien is considered one of the most popular dishes of French cuisine. As a filling for julienne, various combinations of products are used. It is traditionally customary to cook this dish with mushrooms and chicken meat. However, this recipe is ideal for seafood lovers.
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You will need
- - fillet of red fish (720 g);
- –The average bulb;
- - cream of 10-20% fat content (230 ml);
- - cheese of the Edam or Parmesan variety (170 g);
- - fresh champignons (320 g);
- - vegetable oil (7 g);
- - salt and pepper to taste.
Instruction manual
1
First you need to prepare the stuffing for julienne. To do this, take a thick-walled stewpan, heat the oil and put chopped onions. While the onions are fried, cut the mushrooms into thin plates or cubes, and then send to the stewpan. While stirring with a wooden spatula, fry the onion-mushroom mixture for about 5-8 minutes.
2
Thaw red fish first, free it from packaging, remove longitudinal bones with tweezers and cut into small pieces. Do not forget that if the fish is half-thawed, it will be much easier to process the fillet. Transfer the fish to the saucepan for onions and mushrooms, stir and fry for another 3 minutes. As a result, a thin crust should form on the surface of the fish, and inside the meat can be a little damp.
3
Take special molds for julienne, grease the inside with cooking oil. Spoon carefully fill each mold to the brim with filling. In a separate cup, whip the cream with pepper and salt, then pour the resulting liquid into the molds. Then grate the cheese and cover the julienne firmly. Put the dish in the oven, bake for 10-20 minutes. Thanks to the cheese crust inside the julienne it turns out to be especially tender.
note
Additionally, dried basil, dill or oregano is added to the cream sauce.
Useful advice
Instead of fish, you can use strips of bacon, chicken fillet or any vegetables.