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.
Servings 3
Prep Time 5 minutes
Cook Time 60 minutes
Ingredients
- 200 gram Pink salmon
- 6 pieces Champignons
- 50 gram Cheese hard
- 1 glass Sour cream
- 3 pieces Quail egg
- 1/2 teaspoon Sweet paprika
- 1/2 teaspoon Seasoning (Provence herbs)
- Allspice
Instructions
- Ingredients for cooking julienne with salmon. I want to note that the calculation of products for 3 servings is carried out.
- Clean the pink salmon, remove the fins, bones and skin. Fillet cut into thin strips.
- Mushrooms (6 pcs.) cut into thin plates.
- Put the chopped mushrooms in a baking dish.
- Next, add the salmon fillet, cut into strips.
- Again a layer of chopped mushrooms.
- 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.
- 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.
- Grate the hard cheese on a grater.
- 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.