Seafood julienne, 7 simple recipes
Although in its homeland (France) the dish is common in the form of vegetable soup (very nutritious) and when served as a hot dish, closer to the eastern part of Europe, julienne has been reclassified as a type of appetizer, both refined and no less tasty. A special feature of the dish was the fact that by changing the ingredients, without affecting the basic recipe, the dish can be so diversified that you are simply amazed at how you can modify the taste of a snack familiar to everyone. A striking example in confirmation is seafood julienne, where a lot of seafood products are used as ingredients.
When preparing seafood julienne, the recipe of which may include a different composition of ingredients, the main highlight should still be a product of marine origin, then the dish is not only very tasty and nutritious, but also extremely healthy. Seafood julienne with cream turns out to be especially nutritious and tasty: the delicate, refined taste and spices combined with dairy produce a real culinary masterpiece. Cooks belong to the category of people who do not recognize conventions, and also avid experimenters. If the dish uses meat, why not try making julienne with seafood and mushrooms, but instead of chicken or beef use fish, shrimp, squid or other seafood.
Julienne with shrimp - an extraordinary taste of the dish
Julienne with shrimp, the recipe of which includes this seafood, in combination with mushrooms, not only has nothing in common in taste with the meat prototype of this dish, but is also significantly different, and has found its multi-million army of admirers. The main reason why julienne with shrimp and mushrooms immediately gained popularity is not only the extraordinary taste of the dish, but also the enormous benefits: the combination of calories and scarce microelements is very useful for the functioning of the human body. To make julienne with shrimp at home in no way inferior to a dish prepared by professional chefs, you will need:
- milk – half a glass;
- 150 gr. shrimp;
- hard cheese – 75 gr.;
- seasonings, spices, salt based on individual taste;
- 1 tbsp. l. flour;
- mushrooms (chanterelles or porcini) – 150 gr.;
- one onion;
- butter – 70 gr. (with a high percentage of fat content);
- mussels – 300 gr.
This dish can be safely classified as one that you can eat as much as you like without the feeling of hunger going away, it is so tasty. It is not known for certain who was the first to experimentally prepare julienne with seafood, but as can be seen from the results, there is no need to regret it: it’s tasty, high in calories and undoubtedly beneficial, the main thing is not to overdo it in eating.
It all starts with the usual preparations: onions and mushrooms are washed and chopped; by the way, in cooking, julienne means a method of cutting food into strips. You need to melt some of the butter in a frying pan and throw in the onion, lightly fry over medium heat, after which you can add mushrooms here, adding spices and salt, continue frying (10 - 15 minutes). In another frying pan, prepare the sauce for the dish: melt the rest of the butter, add flour, knead well, fry for 3 - 4 minutes and only then pour milk into the total mass and add spices and salt to taste. When the milk-flour mixture begins to thicken, it can be considered ready. All that remains is to deal with the shrimp and mussels. The shrimp are boiled and cleaned, it is better to buy mussels without shells: there is less fuss with them and all that remains is to cook (preferably with dill). Once both seafood is cooked, it's time to begin the final process: baking. The seafood is divided equally into the molds, the remaining ingredients are added, and the sauce is sprinkled with grated hard cheese. Everything is baked at a temperature of 180 degrees for no more than 20 minutes.
Recipe for shrimp julienne in mayonnaise
What products are needed:
- 200 g seafood;
- butter;
- 60 g cheese;
- two spoons of mayonnaise;
- 45 ml cream;
- spoon of flour;
- one and a half glasses of water;
- salt.
Preparation:
Boil the shrimp in salted water (after boiling, cook for 2-3 minutes). Remove them with a slotted spoon and leave to cool. Do not drain the water after cooking. Clean the cooled seafood and cut into small pieces. Pour flour into a bowl, dilute with warm water until a paste forms, pour in 70 ml of seafood broth, add mayonnaise, cream and add a little salt. If the mixture is too thick, you can dilute it with broth or water. Finely grate the cheese. Add seafood to the resulting sauce and mix with a spoon. Place the mixture in cocotte bowls, sprinkle with grated cheese, and place a piece of butter on top. Bake the julienne with shrimp in a preheated oven for about 15 minutes. Serve hot; when serving, the appetizer can be sprinkled with herbs.
Julienne with shrimp and mushrooms - an amazing combination of ingredients
Julienne with shrimp and mushrooms is a very convenient combination of ingredients, and if you want to surprise your guests or your family, you can quickly prepare it at home. The following ingredients will be required:
- half a kilogram of shrimp;
- canned mushrooms (300 gr.);
- 5 tablespoons of fat sour cream (you can use cream);
- hard cheese – 120 gr.;
- salt and spices;
- sprigs of greenery for decoration.
The shrimp are washed, boiled and cleaned. The onion is peeled, cut and fried in vegetable oil, and then mushrooms, spices and salt cut into strips are added. Dividing the mixture equally among the molds, add sour cream and sprinkle with grated cheese on top. After placing everything in the oven, bake for 25 minutes, after which the dish can be removed and, decorated with sprigs of greenery, presented to guests.
Cooking tips
- To save time, you can buy small peeled shrimp, which you only need to boil for 1-2 minutes. You don’t have to cook them, but simply defrost them. The defrosting liquid can be added to the sauce;
- when purchasing uncleaned seafood, you need to take into account that their weight after cooking and cleaning will decrease several times;
- if you don’t have cocotte makers at home, you can take any small molds or one large baking dish;
- The finished julienne can be sprinkled with chopped herbs and garnished with a slice of lemon.
Mussel julienne - a simply magnificent appetizer
When preparing a julienne of mussels, the recipe of which excludes the presence of mushrooms, the dish is not much different in the manufacturing principle, but the appetizer turns out simply magnificent and, most importantly, for all occasions, both for a family party and for treating friends during a celebration. Julienne of mussels without mushrooms, the recipe is easy to prepare, and the process can be speeded up by buying seafood already cleared of shells. When preparing mussel julienne at home you will need:
- dry white wine 1/3 of a glass;
- olive oil for frying;
- necessary spices, including salt;
- a glass of full-fat milk;
- mussel meat, fresh frozen – 350 gr.;
- 1 leek stalk (white part only);
- butter – 50 gr.;
- a spoonful of first-grade durum flour;
- parmesan (hard cheese) – one and a half spoons;
- strong confidence in one’s abilities and the desire to surprise with a tasty and high-quality dish.
Fry the flour over medium heat, initially adding a little butter to the frying pan; as soon as it begins to acquire a golden hue, add milk and spices, stirring continuously, waiting for the mass to begin to thicken. In another frying pan, peeled, washed and cut onion stalks begin to fry in heated oil (olive oil is used for frying). When the color of the ingredient begins to change slightly, add thawed and boiled mussel meat, which is also fried, stirred from time to time, carefully monitoring the size. Once it's toasted enough, add the wine and allow a few seconds for the alcohol to evaporate. The sauce and mussels are mixed and, divided into portions, adding grated cheese on top, baked in the oven for 25 minutes, after which the dish can be considered ready.
Ingredients for a gourmet snack
To make shrimp julienne more dietary, use low-fat cottage cheese instead of hard cheese, but now we will consider the classic version of this dish, whose calorie content is 138 Kcal. For 4 servings, prepare the following products:
- 200 grams of frozen peeled shrimp;
- 200 grams of champignons;
- 20 gr. butter;
- 1 small onion;
- 100 grams of cream with 20% fat content;
- 1 dessert spoon of flour;
- 100 grams of hard cheese;
- dill for decoration.
The cooking time for this dish depends on whether you took peeled shrimp or bought shell-on seafood. We recommend using peeled shrimp as they are ready to use.
Julienne with squid is a popular dish in many elite restaurants.
Julienne with squid, the recipe of which excludes mushrooms from the list of ingredients, immediately became a popular dish in many elite restaurants and this is due to the valuable taste qualities that seafood has. When preparing julienne with squid at home, if you have all the ingredients, you can safely count on positive emotions from the taste of the dish: it is unusually tender, tasty and nutritious. What is included in the list of products needed for cooking:
The carcasses are washed and, after scalding with boiling water, removing films from the surface of the product, they are cut into strips (small). After melting some of the butter in a frying pan, adding rosemary and nutmeg, quickly fry the squid over medium heat (two minutes) adding spices and salt. The meat is carefully caught with a slotted spoon and placed in molds, but there is no need to pour out the juice that remains in the pan: butter is added to it and the sauce is prepared in it. The sauce consists of flour, milk, cream and spices, which are combined together and, stirring, achieve homogeneity of the mass and the desired thickness. The final process is baking: pour the sauce over the squid meat, sprinkle with hard cheese and place in a previously preheated oven for 15 minutes.
How to decorate
The dish looks impressive anyway . The most logical thing would be to sprinkle the julienne with chopped young herbs, sesame seeds or the yolk of a boiled egg. You can add something marinated: sweet peppers, corn, peas, black olives, capers, but only a little bit so as not to change the taste of the dish. Small figures made from boiled carrots will also look beautiful. But fresh crispy vegetables are not very helpful here.
Have you ever cooked cocotte? What products did it include? What did you decorate with? Share your experience in the comments, it will be useful to other homemakers.
Julienne with squid and mushrooms - a dish incomparable in taste
Julienne with squid and mushrooms is an incomparable dish in taste, where two inherently different ingredients are combined. The important point is that there are practically no difficulties in making it, and you will have to cook it often: after trying the dish once, at home, and you yourself will want to experience its taste again. What products do you need:
- 350 gr. frozen squid meat;
- 350 gr. mushrooms (oyster mushrooms);
- two onions;
- hard cheese suitable for grating and baking – 150 g;
- cream (you can use full-fat sour cream) – 300 gr.;
- tablespoon flour (wheat);
- spices to taste, including salt;
- vegetable oil for frying.
Having defrosted the squid, throw it for a minute (no more, otherwise it will turn out rubbery) in salted boiling water, after which it is taken out, removing the film and cartilage, and cut into strips. The chopped onions begin to be fried in vegetable oil, but as soon as they begin to change color, washed and chopped mushrooms are added. You don’t need to fry for long, as soon as the mushrooms begin to change color and size, add the squid meat and continue to fry over medium heat for 5 - 7 minutes. Prepare the sauce separately: heat the frying pan and lightly fry the flour in vegetable oil (until golden brown), add cream and spices, including salt. Stirring constantly, you need to achieve the desired thickness, then the sauce can be mixed with mushrooms and squid. Then divide everything into molds and sprinkle with grated hard cheese and bake in the oven for 15 minutes.
Julienne with fish is a delicious dish
Another dish, julienne with fish, the recipe of which excludes mushrooms and meat of animal origin, amazes with its taste. Fish julienne, if you use salmon fillet as the main ingredient, or trout in general, something amazing to taste: in simple words it is incredibly difficult to convey the combination of sensations while eating. If julienne with salmon is not always financially feasible for the family budget, you can replace it with any other sea fish; perch fillet is also an excellent substitute for the ingredient. Prepare julienne with fish as follows:
- sea bass – 300 gr. fish fillet;
- two medium-sized onions;
- cream - half a glass;
- Art. l. flour (wheat only);
- oil for frying (any);
- hard cheeses – 120 gr.;
- any greens (for serving);
- spices and salt.
The fillet is washed, dried and cut into small pieces (cubes), the onion is peeled and, after rinsing, cut into half rings, the cheese is grated on a medium grater. After heating the vegetable oil in a frying pan, fry the lightly prepared onion, sprinkling it with spices and salt. As soon as the onion begins to decrease in size and change color, add the fish and continue to fry for 5-7 minutes, stirring the mixture from time to time. When the fish begins to acquire a golden color, add flour, which must be carefully mixed with the total mass, achieving uniformity, only then can you pour in the cream and, without stopping stirring, wait until the mixture reaches the desired thickness. The final part of the process will be baking the julienne in the oven: divide everything equally into molds, sprinkle with grated cheese, and cook at 200 degrees for 20 minutes. At the end, the dish is decorated with herbs, and it is considered ready for presentation.
Recipe for shrimp julienne in sour cream and garlic sauce
What products are needed:
- kilogram of seafood;
- bulb;
- two cloves of garlic;
- a jar of sour cream;
- two spoons of flour;
- 180 g cheese;
- salt.
Preparation:
Boil seafood in salted water. Drain the water, wash the shrimp and remove the shells. Chop the onion and garlic and fry in oil. Add flour to the onion, fry a little, add seafood. Add sour cream and simmer the ingredients over low heat. If the sauce is too thick, add a small amount of water. Place the mixture into cocotte bowls and sprinkle with grated cheese. Bake until the cheese melts.
Julienne with fish and mushrooms - easy to prepare
Julienne with fish and mushrooms is easy to prepare; you will need the most common ingredients:
- 300 gr. fillet of any sea fish;
- 150 gr. mushrooms;
- 100 gr. cheese (preferably hard);
- one onion;
- 150 gr. cream;
- vegetable oil for frying;
- required amount of salt and spices.
Initially, lightly fry the cooked onion (peeled and chopped), and then, adding spices and salt, place diced mushrooms in a frying pan and a little later (after 5 minutes) similarly prepared fish. The entire mixture must be fried for at least 10 - 12 minutes, and then, adding cream, simmer under the lid, stirring from time to time, ensuring that the mixture acquires the desired thickness. The final phase is baking: the mixture is poured equally into molds, sprinkled with hard cheese and placed in the oven for 20 minutes. The dish can be decorated with sprigs of herbs, for example, dill or parsley, to make it more presentable.
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