Julienne is a traditional dish in France, and in translation it means "July". In French cuisine julienne is called cutting of summer vegetables straws.
How to cook julienne
In Slavic consciousness julienne represents the baked mushrooms with a chicken a baking plate a sour cream or cheese sauce strewed from above with a grated cheese. Today preparation of julienne has a set of variations among which takes place to be julienne with shrimps.
Recipe for julienne
Will be necessary for preparation of julienne:
- shrimps of size 70/90 – 200 g;
- rice – 100 g;
- champignons – 100 g;
- onions - 1 head;
- salt.
For preparation of sauce:
- wheat flour – 1 tablespoon with the hill;
- milk;
- desi;
- broth from shrimps.
How to make julienne with seafood and champignons
For a start in salty water boil shrimps within several minutes. Then clean them from an armor, heads and legs. That shrimps turned out more tasty, they can be welded in fish broth or in plain water, but with addition of the most various spices. After shrimps cook, they need to be cooled, and to leave the turned-out broth, further it is useful to us for preparation of sauce.
Cook rice in other saucepan, and then add it to already welded shrimps. Carefully mix the turned-out mix. Further slightly we roast onions, we add to it champignons and we bring to readiness. Then rice with shrimps is added to onions with mushrooms. We put all turned-out mix in a form for roasting, we sauce and we strew with polished cheese.
To make sauce, for a start it is necessary to kindle oil in a frying pan. In it we fry flour, and then we pour out warm shrimp broth and milk. It is necessary to cook till that time until contents thicken. When sauce is ready, pour out it in a form, put a dish in an oven and let it is baked until until the cheese crust becomes ruddy. Enjoy your meal!