How to cook a julienne

In our own cooking, a julien is called a dishfrom mushrooms baked in sour cream or cream with cheese. Prepare it in coconut bottles (small portioned pialls made of heat-resistant materials). If these are not available on the premises, conventional ceramic pots will do.

Before you prepare a julien, it will be helpful to get acquainted with some of the nuances of this French miracle.

Chef's advice how to cook a julienne:

• all ingredients are cut into cubes 6-7 cm long and 2-3 mm thick. This process is the most important in creating such a culinary masterpiece;


• meat, as well as mushrooms, pre-boiled or fried with onions;


• seafood is taken raw, hold them for a couple of minutes in boiling salted water and after drying;


• cheese is used by those that melt easily;


• It is not recommended to include in the ingredients list for such a delicate snack as potatoes;


• Onions can not be overcooked, it should be clear and in no case crunch;


• sour cream, cream or sauce to fill all the ingredients must necessarily be warm;


• Do not fill the coconut bottles to the brim to avoid leakage of food from the dishes;


• serve the julienne hot in front of the main dish in the same bowl, which was prepared by putting it on a plate;


• eat this snack immediately after cooking. If the dish gets cold and you have to reheat it, it can lose both appearance and stunning taste;


• eat it with teaspoons or spoons-mocha. The knife is not used.

A variety of products used for julien:

• Meat will suit any sorts: pork, chicken, beef, turkey. The main thing is that it be without bones. Also, the julienne recipe has the right to enter the liver, kidneys or cockscombs;


• from mushrooms - white, chanterelles or champignons, but the preference is still the last;


• seafood: shrimp, squid, mussels, octopus;


• fillets of fish - pike perch, hake, cod, catfish, carp. The most suitable species are salmon, pink salmon, trout;


• vegetables: onions, carrots, zucchini, broccoli, cauliflower, pumpkin, zucchini, eggplant, bell pepper;


• cheeses - gouda, edam, emmentaler, mozzarella, tilsiter. It is allowed to use such for us as usual, both Russian and Dutch.

Of the most varieties, the most popular is the julienne of mushrooms. We present you one of the ways of its preparation.

JUljen's recipe with mushrooms and seafood

Ingredients:

• 300 g of champignons


• 150 grams of mussels


• 150 gr of shrimps


• 3 medium bulbs


• 100-120 g of hard cheese


• 70 g of butter


• 6 tablespoons sour cream


• dill greens


• salt, black ground pepper - to taste

Preparation:

• champignons rinse, dry and cut into thin strips;


• Onion finely chop and blanch in hot butter 2 minutes;


• add the mushrooms and, stirring, fry for 7-9 minutes. Then place the shrimps and mussels there, fry, stirring occasionally;


• after complete evaporation of the liquid, salt, pepper, add sour cream, sprinkle with chopped herbs, mix;


• decompose the resulting mass of coconut milk, sprinkle abundantly with grated cheese;


• send to the oven and bake at 180 ° C until the cheese melts (about 15 minutes).

Taste delight is ready to serve to the table.

You can prepare julien with mushrooms fora festive table, and for a traditional family dinner or dinner. Do not forget that this is an elegant and delicate dish, so you need to work with him with love.