The word "julienne" (julienne) is familiar to many lovers of French cuisine. We often call it a dish made from mushrooms, cheese, chicken. In fact, this word refers to vegetables cut into strips. The name of the French month “julienne” corresponds to our July, the time when salads and vegetable soups take a leading place in the menu. That is why all salads and soups are called julienne, in which vegetables are cut into thin strips and onions are rings.
Hence the variety of recipes by which this dish is prepared, which came from France, but adapted by our culinary specialists. Typically, julienne are cooked in cocotte makers, but there are options where dishes are not needed at all.
For example, chicken julienne. The recipe provides the following ingredients:
• mushrooms;
• bow;
• chicken meat;
• butter;
• flour;
• sour cream;
• cheese;
• unsweetened buns.
In this embodiment, the role of cocotte buns will successfully perform. They need to cut off the upper "cover", take out the crumb. The next step is the roasting of finely chopped onion straws. It must be stewed until softened, so that the color remains unchanged. Separately fried mushrooms cut in the same small strips. Boiled chicken (you can take fried) is also cut into strips. A small amount of flour is fried in butter until brown. Sour cream is added there. They let it boil, add your favorite spices.
In a large bowl mix onions, mushrooms, chicken, add salt, and pepper. The finished mass is placed in buns, poured with sour cream dressing, sprinkled with grated cheese. This julienne salad , whose recipe is very popular in southern restaurants, is baked in the oven until the cheese is completely melted.
You can cook another julienne. Its recipe came from Mediterranean countries where seafood is very popular. It will require:
• 50 g of mussels;
• 50 g of shrimp;
• 50 g squid;
• 150 g of mushrooms;
• 150 ml of cream (it is better to take fatty ones);
• 50 g of cheese;
• flour;
• butter.
Mushrooms cut into thin strips, along with onions, are fried until soft. So do with julienne seafood. In a special bowl mix flour, butter, cream for the preparation of sauce. When the mass becomes homogeneous, it is boiled for several minutes to thicken.
Ready slightly cooled sauce is mixed with mushrooms, watered with them seafood, laid out in a layer on the bottom of the cocotte. Sprinkle with grated cheese, bake in the oven for 7-10 minutes. "Sea" julienne, the recipe of which was brought to Russia by the ubiquitous tourists, is ready. The composition of seafood, by the way, may vary.
If seafood is not at hand, but there is fish, you can cook fish julienne. The recipe is simple.
Fish fillet (the type does not matter) is cut into strips, sprinkled with lemon juice, left in a covered bowl. Fry onions with mushrooms until half ready. Mix flour, dry wine, sour cream, spices, salt. Stew until foods are completely cooked. Add grated nutmeg, cool. Pre-chopped fish and yolk are added to the mixture, everything is laid out in a cocotte bowl and cooked in a water bath until the fish is ready. Sprinkle the dish with cheese, bake.
You can cook traditional julienne. The classic recipe provides a different ratio of products.
So, for 300 g of mushrooms you will need:
• half a liter of milk;
• 200 g of cheese;
• 100 g of cow's butter;
• lemon.
He is preparing simply. First, mushrooms are fried with onions and lemon juice (it can be replaced with dry wine). Sauce is prepared from flour, milk and butter according to traditional technology, and they are filled with mushrooms spread in cocotte mills. Sprinkle with cheese, bake. Such a julienne will have a fatter, more saturated taste.
If desired, this recipe can be taken as a basis, and diversify the contents of the dish using vegetables, different types of meat, different varieties of mushrooms. Instead of sour cream, you can use yogurt or mayonnaise, and put the julienne in tartlets, buns, clay pots or metal coconuts.