Julienne "Sea" This magical recipe julienne is a godsend for those who like to cook something new. As part of julienne and mushrooms and shrimp and salmon. Weave of flavors gives it julienne new unique taste.
When cutting large red fish remains a lot of useful "things" from which you can cook very tasty dishes. One of them-Julien "Sea".
Spoon with a sharp "nose" to scrape the fish from the head, ridge and all large fins.
This "chip" I peeked in Japan in restaurants. They have no piece of fish is not lost, as well as in Italy pork. They have every piece of ink prepared its own "part" - everything is in motion, nothing goes to waste.
Shrimps defrosted, clean it, remove the intestine. Cut.
Mix shrimps with salmon (in original version there is still mussels). Season with salt and pepper.
Cut onion. Garlic crush. Heat olive oil in a frying pan and fry garlic in it. Discard the garlic, add the onions, fry.
Add the chopped mushrooms. When the mushrooms are browned, add the salmon with shrimp. Fry for about 1-2 minutes.
Add the cream. A little to evaporate. Season with salt and pepper.
Decompose into forms. Cover with a slice of cheese. Bake at 200* for 5-7 minutes.