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 Pink Salmon Julienne with Quail Egg Recipe
A delicious fish dish. It is prepared simply and quickly and is the most important of the available products. I often cook this dish for a festive table. And a glass of white wine with this Julien will reveal his taste even more. All my guests are delighted.
Course Birthday Food Dishes, Breakfast Lunch, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Ingredients for cooking julienne with salmon. I want to note that the calculation of products for 3 servings is carried out.
    Ingredients for cooking julienne with salmon. I want to note that the calculation of products for 3 servings is carried out.
  2. Clean the pink salmon, remove the fins, bones and skin. Fillet cut into thin strips.
    Clean the pink salmon, remove the fins, bones and skin. Fillet cut into thin strips.
  3. Mushrooms (6 pcs.) cut into thin plates.
    Mushrooms (6 pcs.) cut into thin plates.
  4. Put the chopped mushrooms in a baking dish.
    Put the chopped mushrooms in a baking dish.
  5. Next, add the salmon fillet, cut into strips.
    Next, add the salmon fillet, cut into strips.
  6. Again a layer of chopped mushrooms.
    Again a layer of chopped mushrooms.
  7. In a bowl, pour cream (200 ml.), salt and pepper with black pepper to taste, add a mixture of Provencal herbs (1/2 tsp.). Mix the resulting mixture.
    In a bowl, pour cream (200 ml.), salt and pepper with black pepper to taste, add a mixture of Provencal herbs (1/2 tsp.). Mix the resulting mixture.
  8. Put the prepared spicy mixture into the baking dish. We send the forms to the oven preheated to t 190C. Bake for 15-20 minutes. I want to note that everyone has different ovens, everyone should focus on their own, perhaps in some ovens the temperature and baking time should be reduced or increased.
    Put the prepared spicy mixture into the baking dish. We send the forms to the oven preheated to t 190C. Bake for 15-20 minutes. I want to note that everyone has different ovens, everyone should focus on their own, perhaps in some ovens the temperature and baking time should be reduced or increased.
  9. Grate the hard cheese on a grater.
    Grate the hard cheese on a grater.
  10. In 15-20 minutes. take out the molds, sprinkle with cheese straws and return to the oven to bring the dish to readiness (additional baking time 10-15 min.). Then add a quail egg to each of the molds, sprinkle with sweet paprika and lightly bake, you can grill.
    In 15-20 minutes. take out the molds, sprinkle with cheese straws and return to the oven to bring the dish to readiness (additional baking time 10-15 min.). Then add a quail egg to each of the molds, sprinkle with sweet paprika and lightly bake, you can grill.
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