Julienne is considered one of the most popular French dishes. A variety of product combinations are used as filling for julienne. Traditionally, it is customary to cook this dish with mushrooms and chicken meat. However, this recipe is ideal for seafood lovers.
It is necessary
- –Red fish fillet (720 g);
- –Medium onion;
- - cream 10-20% fat (230 ml);
- - “Edam” or “Parmesan” cheese (170 g);
- –Fresh champignons (320 g);
- - vegetable oil (7 g);
- –Salt and pepper to taste.
Instructions
Step 1
First you need to prepare the filling for the julienne. To do this, take a thick-walled saucepan, heat oil and add chopped onions. While the onions are fried, cut the mushrooms into thin plates or cubes, and then send them to the stewpan. Stir with a wooden spatula and fry the onion-mushroom mixture for about 5-8 minutes.
Step 2
Pre-defrost the red fish, release from the packaging, remove the longitudinal bones with tweezers and cut into small pieces. Keep in mind that if the fish is half thawed, fillets will be much easier to process. Transfer the fish to a saucepan with the 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 may be slightly damp.
Step 3
Take special julienne molds, grease the inside with cooking oil. Use a spoon to gently fill each mold to the brim with the filling. In a separate cup, whisk the cream, pepper and salt, then pour the resulting liquid into the molds. Then grate the cheese and pour in the julienne tightly. Put the dish in the oven, bake for 10-20 minutes. Thanks to the cheese crust inside, the julienne is especially tender.
