Julien is a recipe, presupposing a way of cutting components and numbering in addition to the classical versions dozens of original and unique variations. The magnificent rich and delicate taste of the dish will not leave indifferent any gourmet.
How to cook julienne?
Prepare delicious julien even a novice in the culinary business, if at hand is the right prescription and important recommendations.
- Components for filling a julien are shredded with small slices and allowed on the oil until cooked in a sauté pan or pan.
- As the sauce for pouring, you can use flavored cream, a mixture based on sour cream or milk.
- For baking, the base of the julien is placed in special cootocks, molds, pots. For a more original performance of recipes, tartlets are used, biscuit molds or puff pastry.
- Julien is a recipe, the card of which is an appetizing cheese crust, for which the dish is sprinkled before grilling with grated cheese.
Julienne of champignons - a classic recipe
For the first time familiarizing yourself with the technique of cooking an unmatched dish, you should create a classic julien with mushrooms and cheese. The variant with champignons can be used as a base and if desired, replace the mushrooms presented in the recipe with oyster mushrooms or with aromatic and saturated forest mushrooms.
Ingredients:
- champignons - 300 g;
- onion - 1 piece;
- cheese - 100 g;
- milk - 300 ml;
- flour and butter - 40 g;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper, nutmeg.
Preparation
- Fry mushrooms and onions in vegetable oil.
- Melt butter, add flour.
- Pour in, continuously stirring, warm milk, season with sauce, adding salt, pepper and nutmeg.
- In the molds spread mushroom fry, then cheese, sauce and again cheese.
- Bake mushroom julien 15 minutes at 180 degrees.
Julienne with shrimps
The most delicate julienne with seafood will conquer every capricious eater. In addition to shrimp, mussels, octopuses, scallops and other marine creatures can be introduced into the dish, which need not only be cooked and cleaned as needed, but also finely chopped to obtain the desired final texture of the food.
Ingredients:
- shrimp - 400 g;
- cheese - 100 g;
- cream - 6 tbsp. spoons;
- flour and butter - 40 g;
- mayonnaise - 24 tbsp. spoons;
- salt pepper.
Preparation
- Prawns are boiled, peeled and finely chopped.
- Diluted in warm water flour to a texture of sour cream.
- Add 8-10 spoons of shrimp broth, mayonnaise, cream, salt, pepper, warm up a little and if necessary, if the sauce is thick, add a little more broth.
- Lay out the shrimps according to the cocotnuts, pour in sauce and sprinkle with cheese.
- Julienne with shrimps is a recipe that requires baking dishes at 190 degrees for 10 minutes.
Julienne with ham and mushrooms
Julien is a recipe that can be executed with any sausage or ham. Unchanged accompaniment of the dish will be mushrooms, which should be fried with the addition of onions or leeks. The ham is used in the original form or browned in butter until a saturated aroma appears.
Ingredients:
- ham - 200 g;
- champignons - 300 g;
- onion - 1 piece;
- cheese - 200 g;
- sour cream - 400 g;
- vegetable oil - 3 tbsp. spoons;
- Butter - 2 tbsp. spoons;
- salt, pepper, spices.
Preparation
- Fry the mushrooms with onion and cubes of ham.
- Combine the ham and mushroom fry, add sour cream, warm up a little and lay out the forms.
- Sprinkle the julienne in the coconut cheese and bake for 15 minutes at 180 degrees.
Julienne with fish
Those who do not present their menu without fish dishes will like julien with cream and pike perch fillet. In fact, it is possible to use absolutely any varieties of fish fillets. The main thing is that the product should be of high quality, does not contain bones, and its taste characteristics correspond to the preference of consumers.
Ingredients:
- fillet of pike perch - 250 g;
- champignons - 200 g;
- onion - 1 piece;
- cheese - 200 g;
- cream - 200 ml;
- vegetable oil - 3 tbsp. spoons;
- salt, pepper, lemon slices and greens for filing.
Preparation
- Fry chopped fish fillets and onions with mushrooms.
- To mushrooms pour in cream, lay fish, add salt, pepper, seasonings, warm up for 1 minute.
- Lay the base on the forms, sprinkle with cheese and send for 10 minutes in a heated oven to 200 degrees.
Julien in puff pastry
Julien, an unusual recipe of which will be presented in this section, is prepared in a puff pastry that is pre-rolled a little and placed in muffin, cupcake or other suitable containers. To the base in the baking process does not bubble, it is pierced around the perimeter with a fork.
Ingredients:
- puff pastry - 2 leaves;
- champignons - 300 g;
- onion - 1 piece;
- cheese - 150 g;
- sour cream - 200 g;
- vegetable oil - 3 tbsp. spoons;
- salt, pepper, nutmeg.
Preparation
- The dough is rolled out, cut into squares or circles, laid in molds, baked for 10 minutes at 200 degrees.
- Fry the onion in oil.
- Add mushrooms, salt, pepper, fry until the moisture evaporates.
- They put sour cream, throw a pinch of nutmeg, warm for 5 minutes.
- Fill the puff blanks with the mixture, sprinkle with cheese and bake the julienne in the dough for 15 minutes.
Julien in the microwave
The recipe for cooking julienne in a microwave oven is especially simple. If there are no special porcelain or glass kokotnits, you can make a dish in a microwave suitable for the general capacity. The composition can be exclusively mushroom or, as in this case, supplemented with an equal portion of chicken fillet.
Ingredients:
- chicken fillet - 300 g;
- champignons - 300 g;
- Dried onion - 2 pinch;
- cheese - 100 g;
- cream - 200 g;
- salt pepper.
Preparation
- Chop the chicken, put it in a mold, season it, add 50 ml of water and cook under a lid in a microwave oven for 10 minutes.
- Add mushrooms, seasonings and onions, continue cooking for 7 minutes.
- Drain the excess juice, fill the contents of the form with flavored cream, sprinkle with cheese.
- Return the dish to the device for 4 minutes.
Julienne with potatoes, chicken and mushrooms
Additional flavor notes are acquired by a julien with mushrooms and chicken if prepared with the addition of potatoes. Vegetables are pre-fried in hot oil almost to the ready and rich blush. When serving julienne with potatoes season with fresh herbs and optional sauce.
Ingredients:
- chicken fillet - 200 g;
- champignons - 200 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- cheese - 100 g;
- milk - 1 glass;
- butter and vegetable oil - 40 g;
- salt, pepper, seasonings.
Preparation
- Fry separately potatoes in vegetable oil and mushrooms with onions and chicken on melted cream.
- Combine semi-prepared potatoes and mushroom mass with chicken, pour in milk, lay seasonings.
- Transfer the chicken julienne with potatoes into the muffins, sprinkle with cheese and bake for 15 minutes at 180 degrees.
Julien in pots
Another version of the restaurant-level dish will be created in serving pots. In addition to the excellent harmonious combination of ingredients, the magic of the dishes used here also acts, so that the final taste of the culinary creation exceeds all expectations. Instead of sour cream, fatty cream will do.
Ingredients:
- chicken fillet - 300 g;
- champignons - 300 g;
- sour cream - 400 g;
- onion - 2 pieces;
- cheese - 200 g;
- flour - 2 tbsp. spoons;
- vegetable oil and cream - 50 g;
- salt, pepper, seasonings.
Preparation
- Fry individually onions and mushrooms in butter mixture, chicken fillet.
- Pass the flour on a dry frying pan to a cream shade.
- Add sour cream, salt, pepper, pour a little water as needed, warm up 2 minutes.
- Season the sauce with roasted ingredients, lay out a mass of pots.
- Stir the dish with cheese and cook julienne in pots in the oven without lids for 20 minutes at 180 degrees.
Julienne with chicken and mushrooms in a frying pan
It does not matter, if at hand was not a small portion of small molds, kokotnits or there is no possibility to use the oven to cook the dish. Tasty it will turn out and julienne in a frying pan. Instead of hard cheese, you can use any melted cheese, and replace chicken with other meat, seafood or fish.
Ingredients:
- chicken fillet - 500 g;
- champignons - 500 g;
- sour cream 450 g;
- onion - 2 pieces;
- cheese - 100 g;
- flour - 3 tbsp. spoons;
- butter - 80 g;
- salt, pepper, spices.
Preparation
- Fry separately mushrooms, meat and onions.
- Transfer chicken and mushroom mass to onion roast, season.
- Add the sour cream, mixed with flour and seasonings, sprinkle the dish with cheese.
- Tumble of julienne with meat and mushrooms under the lid 15 minutes.
Julienne in buns
Cooked delicious and original julienne in the oven in ruddy buns will become a favorite of any feast and will be gladly eaten by guests or household members without a trace. Round or oblong portioned buns are baked on their own or use the ready-made ones bought in the store.
Ingredients:
- buns - 6 pieces;
- chicken fillet - 400 g;
- champignons - 300 g;
- sour cream - 250 g;
- onion - 1 piece;
- cheese - 100 g;
- garlic - 1 tooth;
- Butter - 40 g;
- salt, pepper, spices.
Preparation
- Fry the flavored chicken, adding garlic at the end of the frying.
- Pass the onion, add the mushrooms, fry until ready, seasoning to taste.
- Mix the chicken with mushrooms and sour cream, add the spices, lay out the mass in the billets, cutting off each top and scraping the crumb.
- Sprinkle the dish with cheese, cover with a top and bake 10 minutes at 180 degrees.
Julienne with mushrooms and chicken in a multivark
It is easy to cook your favorite dish with a multivark. And the composition can be used any, varying if desired by the proportions of components and using additional seasonings. The most delicious dish will be with frozen or fresh forest mushrooms, which should be finely chopped.
Ingredients:
- chicken fillet - 300 g;
- mushrooms - 300 g;
- cream - 250 ml;
- onion - 1 piece;
- cheese - 80 g;
- flour - 1 tbsp. a spoon;
- Butter - 40 g;
- salt, pepper, seasonings.
Preparation
- Fry onion, mushrooms and chicken fillet in the "Baking" mode.
- Add flour, cream, seasonings, grated cheese.
- Prepare the julien in the multivark in the same mode for another 10 minutes under the lid.
Julienne with chicken and mushrooms in tartlets
The original solution for a buffet table or a festive feast is a delicious and mouth-watering julien in tartlets . You can use ready-made or self-baked billets from sand or waffle dough. To avoid wetting the inner surface of the tartlets, you can lay it with lettuce leaves.
Ingredients:
- tartlets - 20 pieces;
- chicken fillet - 300 g;
- champignons - 250 g;
- sour cream - 250 g;
- milk - 250 ml;
- onion - 1 piece;
- cheese - 100 g;
- flour - 1 tbsp. a spoon;
- vegetable oil - 50 ml;
- butter - 50 g;
- salt pepper.
Preparation
- Fry chicken and onions with mushrooms in vegetable oil.
- In the melted butter, flour is doused.
- Pour a mixture of milk with sour cream, season, warm up until thick.
- Lay out the fry on the tartlets, pour sauce, sprinkle with cheese and bake until blush.