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 Fish Julienne Recipe
Delicious julienne of fish and mushrooms, baked potatoes, rice cocotte, which I cooked for our little Sunday dinner with the family. My family liked it, try to cook it, and maybe your family will be delighted.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Potato-rice ramekins:
Julienne:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Potato-rice ramekins:
Julienne:
Instructions
  1. Boil the rice in 1/2 cup of water until tender. The rice should be exactly round in shape, of good quality, with a silky texture that fully corresponds to this pattern.
    Boil the rice in 1/2 cup of water until tender. The rice should be exactly round in shape, of good quality, with a silky texture that fully corresponds to this pattern.
  2. Fry the potatoes with onions in vegetable oil until tender.
    Fry the potatoes with onions in vegetable oil until tender.
  3. Cool everything, chop the potatoes with a blender, combine with rice, add salt, add egg, flour and grind with a masher.
    Cool everything, chop the potatoes with a blender, combine with rice, add salt, add egg, flour and grind with a masher.
  4. Put the fondant in a thin layer in oiled molds. Put the molds in the oven for 10 minutes at a temperature of 200 degrees.
    Put the fondant in a thin layer in oiled molds. Put the molds in the oven for 10 minutes at a temperature of 200 degrees.
  5. Finely chop the onion and fry in vegetable oil until transparent, add the mushrooms cut into thin slices, simmer for 5 minutes, add diced pink salmon, salt, pepper and fry for another 5-7 minutes.
    Finely chop the onion and fry in vegetable oil until transparent, add the mushrooms cut into thin slices, simmer for 5 minutes, add diced pink salmon, salt, pepper and fry for another 5-7 minutes.
  6. Fry a little flour in butter, add, stirring constantly, a thin stream of cream, add nutmeg, salt, mix and boil for 1 minute.
    Fry a little flour in butter, add, stirring constantly, a thin stream of cream, add nutmeg, salt, mix and boil for 1 minute.
  7. Remove the molds from the oven, put the filling there.
    Remove the molds from the oven, put the filling there.
  8. Pour the cream sauce, sprinkle with grated cheese, you can decorate with slices of mushrooms and put it back in the oven for 10 minutes at 180 degrees.
    Pour the cream sauce, sprinkle with grated cheese, you can decorate with slices of mushrooms and put it back in the oven for 10 minutes at 180 degrees.
  9. We take the finished Julienne out of the molds and serve it to the table.
    We take the finished Julienne out of the molds and serve it to the table.
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