Julienne with Mushrooms, Shrimp and Salmon Recipe
Julien "The Sea" This magical Julien recipe is a godsend for those who like to cook something new. In the composition of Julienne and with mushrooms, and with shrimp, and with salmon. The interweaving of aromas gives this Julienne a new unique taste.
Servings 2
Prep Time 5 minutes
Cook Time 45 minutes
Ingredients
- 400 gram Salmon fresh
- 4 pieces Shrimps
- 4 pieces Champignons
- 1 piece Onion
- 1 clove Garlic
- 150 gram Sour Cream (10%)
- 2 pieces Cheese hard
- Allspice
Instructions
- When cutting large red fish, there are many useful "tricks" from which you can cook very tasty dishes. One of them is Julien "Marine". So. Use a spoon with a sharp "nose" to scrape the fish from the head, spine and all large fins. I spied this "trick" in restaurants in Japan. They don't lose a single piece of fish, just like in Italy from pork. They have their own "part" prepared for each piece of ink - everything is in motion, nothing is wasted.
- Defrost the shrimp, clean them, remove the intestines. Cut.
- Mix the shrimp with salmon (in the original version there are still mussels). Season with salt and pepper.
- Chop the onion. Crush the garlic. Heat the olive oil in a frying pan and fry the garlic in it. Discard the garlic, add the onion, fry.
- Add the chopped mushrooms. When the mushrooms are browned, add the salmon and shrimp. Fry for about 1-2 minutes.
- Add the cream. Evaporate a little. Season with salt and pepper.
- Arrange them into shapes. Cover with a slice of cheese. Bake at a temperature of 200 * for 5-7 minutes.
- Bon appetit!