The culinary term julienne has several meanings. One of them is a special way of cutting vegetables, which produces thin blocks of about 6-7 centimeters in length and sides with a square section not exceeding 2 millimeters. But in modern Russian cuisine, a dish with this name is better known. It is a hot appetizer made from mushrooms, chicken, fish, seafood, which are baked under a cheese crust in cream or sour cream sauce.
Julienne with chicken and mushrooms
To make julienne with chicken, you will need:
- 400-500 g of chicken fillet;
- 250 g of fresh mushrooms;
- 2 onions;
- 150 g of cheese;
- 300 g sour cream;
- 2 tbsp. l. flour;
- 3 tbsp. l. bread crumbs;
- 80 g of butter;
- salt;
- pepper.
Rinse the chicken fillet, dry and boil until tender in salted water. Then cool and cut into small pieces. Peel the onions, chop finely and fry in butter until transparent (do not bring the onions to a color change, otherwise the julienne will taste bitter). Sort out the mushrooms, wash or wipe thoroughly with a damp cloth and cut into slices. Then fry them on a separate skillet. Combine the steamed chicken fillet, fried onions and mushrooms. Season with salt and pepper.
Next, prepare sour cream sauce. To do this, fry the flour in a clean, dry frying pan until creamy, then add 2 tablespoons of butter, pour in sour cream, salt and pepper to taste. Cook the sauce, stirring constantly, for 5 minutes.
Grease the cocotte makers with butter, sprinkle the bottom and sides with breadcrumbs. Spread the mixture of chicken, mushrooms and onions in them. Pour over the sour cream sauce. Grate the cheese and mix with a tablespoon of bread crumbs. Then sprinkle on top. Place the cocotte makers in a preheated oven and bake the julienne until browning, 15-17 minutes. Serve hot.
Fish and mushroom julienne
To make julienne from fish and mushrooms, you need to take:
- 500 g of fish fillets;
- 200 g of champignons;
- 2 onions;
- 3 tbsp. l. butter;
- 2 tbsp. l. flour;
- ½ glass of sour cream;
- 1 tbsp. l. white wine;
- 2 yolks;
- 1 tbsp. l. grated cheese;
- 1 tbsp. l. bread crumbs;
- juice of ½ lemon;
- nutmeg;
- ground black pepper;
- salt.
Wash the fish fillets, pat dry with a paper towel and cut into cubes. Wipe the champignons very well with a damp cloth, cut into thin slices and sprinkle with lemon juice. Peel the onion and chop finely. Then lightly sauté in butter, add mushrooms and fry them together with onions until half cooked. Then sprinkle with wheat flour and fry for another 2-3 minutes. Then add sour cream, wine and simmer over low heat for 15 minutes. Season with salt, pepper and nutmeg. Chill mushrooms stewed with onions slightly.
Mash the egg yolks with a few drops of lemon juice and add them along with the fish to the mushrooms. Stir.
Put prepared mixture in cocotte makers and sprinkle with grated cheese mixed with bread crumbs. Place the julienne in a preheated oven and bake at 200 ° C for 20 minutes.
Julienne with tongue and mushrooms
To make julienne with tongue and mushrooms, you will need:
- 200 g of champignons;
- 200 g of boiled tongue;
- 100 g sour cream;
- 2 onions;
- 40 g of cheese;
- 3 tbsp. l. butter;
- 2 cloves of garlic;
- 2 tbsp. l. flour;
- vegetable oil;
- pepper;
- salt.
Cut the peeled boiled tongue into strips and fry in butter. Wipe the champignons thoroughly, cut into slices and fry with finely chopped onions in vegetable oil. Add salt, pepper and pressed garlic.
Make sour cream sauce. To do this, melt 2 tablespoons of butter in a frying pan and gradually stir in the wheat flour until smooth. Then, stirring constantly, add the sour cream and heat the sauce without bringing it to a boil.
Lubricate the cocotte with butter and lay out in layers: grated cheese, tongue, mushrooms, cover with sour cream sauce, sprinkle with grated cheese on top, drizzle with melted butter and bake in the oven.
