A julienne recipe with mushrooms, chicken, seafood.

In cooking there are very interesting namesdishes. For example, julienne. The word is of French origin, it means thin cutting of vegetables with straws for salads or soups. However, over time, only the cutting technology was preserved, in most countries the julienne was called the second dish, used as a hot snack.

The cooking technology is almost identical. All the ingredients should be cut into thin strips, filled with sauce, sprinkled with cheese and baked.

For baking used special dishes -cocotte. It is a small metal portioned pan with a long handle, in which not only the julien is cooked, but also served on the table. The handle is needed to hold the dishes, and in order not to burn yourself, they put on it a tube - a paper.

The most popular is the preparation of julien with mushrooms. But other options are also not less tasty. For example, vegetables, fish and seafood, meat are used.

How to cook julien with mushrooms?

Take chicken breast and fresh champignons to 50g for one serving, boil separately. Cut both meat and mushrooms with thin straws. Add salt, spices, mix with one tablespoon of sour cream and put in a bowl for julien - a coconut. Top with a teaspoon of grated cheese. Bake in the oven until a cheese crust is formed.

Another julienne recipe with mushrooms (you canuse not only champignons, but also ceps, boletus). Piece of mushrooms cut into slices, boil for 30 minutes, and then fry in oil. 3 fry the onions separately. Then cook the sauce. To do this, mix two tablespoons of flour with sour cream (200 g), add salt and add cold water half a cup. Put onion in mushrooms, pour sour cream sauce, simmer under a closed lid on low heat, stirring occasionally. Sprinkle with grated cheese (150 g), put in the oven for 5-7 minutes. Readiness is determined by a golden crust.

The recipe for julienne with seafood.

200 g of seafood (shrimp, mussels) thaw. Prepare the sauce from two tablespoons of flour, fried in a dry frying pan, with the addition of milk (50 g) and cream (100 g) so that a homogeneous mass without lumps is obtained. In kokotnitsa lay out seafood, pre-oiled with oiling the bottom. Bulb, finely chopped and fried in oil, also put on seafood. All pour sauce, salt, sprinkle with grated cheese (50 g). Bake in the oven for 10-15 minutes.

The recipe for julienne from chicken.

For cooking, a chicken fillet 300 grams,First you need to pre-fry, and then chop a thin straw. With mushrooms (100 g) you need to do the same. Mix the chicken and mushrooms, pour the sour cream sauce, put out a little (five minutes), spread out on the coconut butter, greased with butter, cover with grated cheese. Bake to a crispy crust.

A mushroom julienne recipe with squid.

Peeled squid boil for 3 minutes, cool. Mushrooms, thinly sliced, fry with onions in vegetable oil. Cut the squids with straws, mix with mushrooms. Put the fish-mushroom mass in a coconut, cover with mayonnaise-sour cream sauce, sprinkle with grated cheese. Bake in the oven until golden brown. Put on the table, sprinkled with finely chopped herbs.

The recipe for julienne from chicken stomachs.

Chicken stomachs rinse, boil, chopthin straws, fry in oil. Onion finely chop, carrots rub on a special grater with fine shavings. Vegetables lightly fry in butter. Combine the meat mass with the vegetable. Make the sauce from flour and sour cream. Put into the coconut chicken stomach, onions with carrots, pour the sauce. Sprinkle a lot of grated cheese, bake until a cheese crust.

It will be required: 300 g of chicken stomachs, 3 onions, 1 large carrot, 2 tablespoons of flour, 1 glass of sour cream, 50 g of cheese.