There are a huge number of recipes for making julienne. This dish came to us from France, where in the summer months it was customary to cook soups and salads from young vegetables cut into thin strips. It is this method of cutting that is called "julienne". But in Russia, this dish means second courses or snacks made from vegetables, mushrooms, meat, seafood. For example, you can cook julienne with fish.
It is necessary
-
- onions (small) - 1 pc.;
- chicken broth - 3/2 cup;
- dry white wine - 1/4 cup;
- black pepper (ground) - 1/4 tsp;
- bay leaf - 1 pc.;
- white fish (fillet) - 4 pcs. (600g);
- celery (twigs) - 2 pcs.;
- sweet pepper (yellow or green) - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- milk - 3 tablespoons;
- starch - 2 tablespoons
Instructions
Step 1
Make a broth that will cook the fish and then the vegetables. Pour the pre-cooked chicken broth, wine into the pan, add black pepper, bay leaf, onion, cut into four parts. Bring this mixture to a boil over high heat.
Step 2
Place the white fish fillets in the broth. Cover the skillet with a lid and simmer for 10 minutes over low heat. The fish will be ready when it starts to break apart if touched with a fork.
Step 3
Cut the celery, bell peppers, carrots, and onions into thin enough strips. You can grate vegetables on a special grater.
Step 4
Transfer the cooked fish carefully to plates and cover to keep warm.
Step 5
Remove the bay leaf from the broth. Then bring it to a boil over high heat and cook for 5 minutes, until its amount is reduced to one glass.
Step 6
Add previously chopped vegetables to the broth. Cook them over low heat for 10 to 12 minutes until tender (they should become soft).
Step 7
Dissolve the starch in milk. Put broth with vegetables on high heat, bring to a boil. Then add starch with milk to it. Cook the sauce for a couple of minutes to thicken it.
Step 8
Pour this sauce over the fish. Arrange the vegetables beautifully. Julien is ready. Bon Appetit!
