The preparation of julienne in pots, and not in small-sized cocotnuts, is a kind of restoration of historical justice. For the progenitor of this popular dish on our open spaces is not French cuisine. By the way, the word "julienne" in French means only a way of cutting vegetables with thin straws. In the beginning of the last century, to give the Parisian gloss in the numerous taverns and restaurants of the Russian Empire, so began to be called traditional mushrooms baked in sour cream. Naturally, they were cooked and served in pots. So our today's recipes are just a return to the well-forgotten old.
How to cook julienne from pink salmon in pots?
Ingredients:
- salmon fillet - 500 g;
- cream (fat content of 10%) - 0,5 items;
- flour - 2 tbsp. spoons;
- cheese hard - 100 g;
- onion - 1 piece;
- lemon - 0,5 pieces;
- salt, pepper black ground - to taste.
Preparation
We sprinkle the fish with lemon juice and leave to marinate for 15 minutes. In the meantime, finely chop and fry onion until light golden. Add to it pink salmon and fry for 5 minutes, and then pour in the cream. When they get warmed up a bit, add flour and mix well. Solim, pepper. Bring to a boil and remove from heat. We lay out the fish in sauce for 2-serving pots. Sprinkle on top of grated cheese, cover with lids and send it to a preheated oven to 180 degrees. After 10 minutes, the lid is removed and let's brown the cheese crust.
Recipe for julienne with mushrooms and chicken in pots
Ingredients:
- chicken fillet - 500 g;
- champignons (fresh) - 500 g;
- onion - 2 pieces;
- cheese hard - 150 g;
- salt, pepper black ground - to taste.
For sauce:
- milk - 2/3 of the item;
- cream (10% fat content) - 2/3 of the item;
- sour cream - 2 tbsp. spoons;
- flour - 2 tbsp. spoons.
Preparation
Pre-cooked in salted water chicken fillet cut into small pieces. Diced onion fry in a pan until the transparency, then add the chopped champignons and stew until all the evolved liquid evaporates. Add chicken, stir and remove the fire to a minimum.
Separately, prepare the sauce. In a dry frying pan, melt the flour for a couple of minutes. In a blender, we beat well the milk, cream and sour cream. We introduce roasted flour and once again we mix everything up, to homogeneity. Pour this sauce into a frying pan to the chicken with mushrooms and warm up a little. Then lay out on pots (this recipe is designed for 4 servings). Sprinkle on top of grated cheese and send for half an hour to bake in a preheated to 180 degrees oven. We serve the mushroom julienne with chicken in the pot. With heat from the heat, this dish looks much more appetizing than if you start laying it out on plates.
How to make a julienne with potatoes in pots?
Ingredients:
- potatoes - 10 pcs .;
- champignons - 500 g;
- onion - 3 pieces;
- cheese hard - 200 g;
- mayonnaise - 100 g;
- dill, parsley - 1 bunch;
- vegetable oil - to taste;
- salt, pepper black ground - to taste.
Preparation
Potatoes are cleaned, cut into thin petals and lightly fried in a pan.
We close them with lids, and we send them to languish for half an hour in the oven, heated to 220 degrees. Approximately 7 minutes before the meal, sprinkle the pots with grated cheese and wait until a ruddy cheese crust is formed. Ready julienes in pots are decorated with fresh herbs.