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 Prep Time
3 5minutes
Cook Time
60minutes
Servings Prep Time
3 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  3. Mushrooms (6 pcs.) cut into thin plates.
  4. Put the chopped mushrooms in a baking dish.
  5. Next, add the salmon fillet, cut into strips.
  6. 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.
  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.
  9. 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.
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