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 Prep Time
2 5minutes
Cook Time
45minutes
Servings Prep Time
2 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. 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.
  2. Defrost the shrimp, clean them, remove the intestines. Cut.
  3. Mix the shrimp with salmon (in the original version there are still mussels). Season with salt and pepper.
  4. 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.
  5. Add the chopped mushrooms. When the mushrooms are browned, add the salmon and shrimp. Fry for about 1-2 minutes.
  6. Add the cream. Evaporate a little. Season with salt and pepper.
  7. Arrange them into shapes. Cover with a slice of cheese. Bake at a temperature of 200 * for 5-7 minutes.
  8. Bon appetit!
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