Ingredients
Potato-rice ramekins:
- 300 gram Potatoes
- 60 gram Rice
- 1 piece Onion
- 1 piece Chicken egg
- 1 tablespoon Flour wheat / Flour
Julienne:
- 200 gram Champignons
- 200 gram Pink salmon
- 70 gram Hard cheese
- 1/2 glass Sour cream
- 1/2 tablespoon Flour wheat / Flour
- 1/2 piece Onion
- Nutmeg
- Black pepper
Instructions
- 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.
- Fry the potatoes with onions in vegetable oil until tender.
- Cool everything, chop the potatoes with a blender, combine with rice, add salt, add egg, flour and grind with a masher.
- 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.
- 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.
- Fry a little flour in butter, add, stirring constantly, a thin stream of cream, add nutmeg, salt, mix and boil for 1 minute.
- Remove the molds from the oven, put the filling there.
- 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.
- We take the finished Julienne out of the molds and serve it to the table.