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.
Servings Prep Time
10 5minutes
Cook Time
60minutes
Servings Prep Time
10 5minutes
Cook Time
60minutes
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.
  2. 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.
  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.
  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.
  6. 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.
  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.
  9. We take the finished Julienne out of the molds and serve it to the table.
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