Fragrant julienne is a simple, but incredibly tasty hot dish, which, contrary to popular belief, is not necessarily prepared only from mushrooms, sour cream and cheese. It can be made, for example, from pink salmon, tongue, or you can cook a dish of vegetables and eggs that is completely unusual in relation to this stereotype.
Pink salmon julienne
Ingredients:
- 500 g of pink salmon fillet;
- 1 onion;
- 100 ml of 10% cream;
- 100 g of hard cheese;
- half a lemon;
- 50 g flour;
- salt;
- vegetable oil;
- 10 g of parsley.
Cut the fish into small cubes, drizzle with lemon juice and leave to marinate. Peel the onion, chop it and fry until transparent in vegetable oil over medium heat. Put pink salmon to the onion, salt and fry for 3 minutes, then pour in the cream. After another 3 minutes, add flour to the pan, stir everything quickly with a spatula so that no lumps appear, bring to a boil over high heat and immediately remove from the stove.
Spread the hot stir-fry over the cocotte makers or small earthenware pots. Grate the cheese coarsely and sprinkle on the fish. Bake julienne
20 minutes at 180oC. Garnish with parsley leaves and serve directly in a serving bowl.
Tongue julienne with mushrooms
Ingredients:
- 1 large boiled pork or beef tongue;
- 400 g of champignons;
- 1 onion;
- 250 ml of milk;
- 200 g of hard cheese;
- 100 g of butter;
- 60 g flour;
- 1/3 tsp ground black pepper;
- salt.
Cut the tongue into cubes and the mushrooms into slices. Peel the onion and chop finely. Fry mushrooms with onions in 50 g of butter. Simmer them over medium heat until the liquid evaporates, then pepper and salt to taste.
Melt the rest of the butter in a saucepan and sauté the flour until light brown. Pour the milk in a thin stream, stirring the sauce constantly. Boil it until thick. Put half of the coarsely grated cheese into the molds, spread the tongue evenly on top, then the mushrooms. Cover everything with white gravy and sprinkle with the remaining cheese. Cook the julienne with tongue at 180oC for 15-20 minutes.
Vegetable julienne with egg
Ingredients:
- 1 eggplant;
- 1 zucchini;
- 1 large sweet tomato;
- 1 onion;
- 15 g green asparagus;
- 50 g parmesan;
- 4 chicken eggs;
- salt;
- vegetable oil.
Peel the eggplant and zucchini and chop the flesh into thin strips. Heat the vegetable oil and simmer the vegetables in it until soft and deeply browned. Add half rings of onion, chopped asparagus and tomato slices to the skillet. Salt sauté to taste, mix with grated Parmesan and divide into cocotte casseroles. Crack the eggs gently so as not to compromise the integrity of the yolk and pour one per serving. Place the dish in an oven preheated to 200oC for 10 minutes.
