Julienne with mushrooms, shrimp and salmon
494 - 2 порции
Julien "Sea". Ideal for cutting large fish.
Ingredients for Julienne with mushrooms, shrimp and salmon
- Salmon - 200 g
- Shrimp - 4 PCs
- Mushrooms - 4 PCs
- Bow white - 1 piece
- Garlic - 1 tooth.
- Cream - 150 g
- Black pepper
- Dutch cheese
Step by step instruction of cooking Julienne with mushrooms, shrimp and salmon
When cutting a large red fish is still a lot of useful "things", from which you can prepare very tasty dishes. One of them - Julien, "Marine".
A spoon with a sharp "nose" to scrape off the fish head, backbone and fins all large.
This "chip" I saw in Japan in restaurants. They have no single piece of fish is not lost, as well as in Italy pork. They have every piece of ink prepared its "role" everything is in motion, nothing goes to waste.
Shrimp defrosted, clean it, remove the intestine. Slice.
Mix shrimp with salmon (in the original there are more mussels). Season with salt and pepper.
Chop the onion. Garlic crush. In skillet, heat olive oil, fry the garlic. Discard the garlic, add the onions, fry.
Add the sliced mushrooms. When the mushrooms are browned, add the salmon with shrimp. Fry about 1-2 minutes.
Add the cream. A little to evaporate. Season with salt and pepper.
Sort forms. Cover with a slice of cheese. Bake at 200* for 5-7 minutes.