Seafood julienne

Seafood julienne

We have compiled a collection of exciting recipes for seafood julienne . It is not difficult to prepare such a unique dish at home, thanks to the step-by-step description of the process and photos .

The famous French dish can be served not only in cocotte makers, but also in other heat-resistant dishes. Scallops, brine, mussels, shrimp, or a ready-made seafood cocktail are perfect for julienne. You can highlight the taste of delicate goods with the help of champignons, leeks, and eggplant. Béchamel sauce is not the only option for this casserole. The newest versions use cream, wine, fish and soy sauce, lemon and other ingredients.

Recipes: 6

rapana – 300 gr.
mussels – 300 gr.
champignons – 200 gr.
leek – 1 pc.
flour – 1 tbsp,
dry snow-white wine – 30 ml.,

23425
• 16
• 20

miracle

• October 31, 2013, 10:51 pm

2 medium eggplants
250 gr.
seafood cocktail (I took ice cream) 150-200 ml.
cream 20% guest grated Parmesan sprinkle
4 tbsp grated Parmesan for the inside
salt

12704
• 30
• 26

Allenka(alarm clock)

• 15 August 2013, 18:33

shrimp (it’s better to take large ones; they’re easier to peel) -600 gr.
medium champignon mushrooms 5 pcs.
(you can take other mushrooms as well). salt .
lemon 1 pc.
cheese 30 gr
dark pepper.

99961
• 28
• 27

promsergej

• 03 August 2011, 18:32

sea ​​bass (the size of a medium herring) – 3 pieces
shrimp – a handful of peeled
fish sauce – 1 tbsp.
l soy sauce - 1 tbsp.
for julienne:
8 medium champignons

7265
• 13
• 20

Lgrant (Elena)

• December 13, 2010, 6:20 pm

shrimp (peeled) - 200 g
lemon juice - 15 ml.
onion - 1 piece
milk - 1/3 cup.
snow white wine - 1/3 glass.
wheat flour - 2 tbsp.

10172
• 24
• 43

frosya pedalkina

• April 22, 2010, 11:57 pm

scallop
shrimp
onion
cream fat
cheese

Seafood julienne with cream

Julienne with seafood: recipe with photos. How to cook julienne of rapana and mussels with cream - a detailed description of the preparation with step-by-step photos.

Production time is 15-20 minutes.

Calorie content per 100 g - 150 kcal.

This unique snack with French roots originated in Slavic cuisine back in the 19th century. Since that time, the recipe for its production has undergone changes, so we can enjoy not only the traditional version of this dish, but also, for example, julienne with rapana and mussels. Seafood lovers will certainly like this dish even more than the traditional version. It must be said that the tender meat of the inhabitants of the seas is no more terribly mixed with a golden cheese crust and a unique creamy sauce than the same chicken (edimihudeem.info). But the dish turns out to be the most exciting, unusual, very tasty and no less satisfying and healthy. Even those who have always been lukewarm about seafood will certainly like it.

You will find it useful:

• 200 g boiled rapana.
• 200 g boiled mussels.
• 200 ml cream.
• 2 tablespoons of flour (without a slide).
• 300 g hard cheese.
• Salt and pepper to taste.

Defrost the mussels and rapana in advance in the refrigerator for 2-3 hours. It is better to cut large rapana into slices with a knife. There is no need to do anything with the mussels.

Salt and pepper the cooked seafood and place in a baking dish. It is best to use a cocotte maker for these purposes. This is a special small iron container in the form of a ladle with a handle. But if you don’t have one, you can use small-sized clay dishes.

Now you need to prepare the sauce. To do this, heat a dry frying pan, pour flour into it and lightly fry it. Then pour in the cream in a thin stream, stirring constantly. Boil for a few minutes and remove from heat. Pour this sauce over the seafood. Grate the cheese and sprinkle it on top of the dish.

Bake in the oven at 200 degrees for about 10 minutes. When the cheese crust turns golden, remove. Cool and serve in the same container in which you baked it.

Home cooking

Recipes by Inna Zhugastrova

Julienne with shrimps with bechamel sauce and cheese

Julienne of shrimp with béchamel sauce and cheese turns out to be the most tender, with a creamy taste and a catchy sea scent. This is an amazing, fiery appetizer that will decorate a formal table, and an independent main course for breakfast or dinner. Be sure to prepare this unique dish according to a very common recipe. Seafood is perfect for julienne, here is a link to a recipe for regular squid julienne. A selection of recipes with shrimp - follow the link given to us.

Compound:

• Boiled shrimp in shells, frozen - 300-400 g
• Onion - 1 piece
• Butter - 50-60 g
• Olive oil - 2 tablespoons
• Milk – 200 ml
• Flour - 1 heaped tablespoon
• Hard cheese -50 gr
• Salt, pepper - to taste
• Nutmeg - a pinch

How to cook Julienne with shrimps with bechamel sauce and cheese in cocotte makers in the oven or microwave, regular recipe

Shrimp are usually sold in their shells, boiled and quick-frozen, in a narrow ice crust.

Boiled frozen shrimp

Their production requires very little time, because in fact it is heating the finished product. Wash the shrimp with running water and pour boiling water for 5 minutes. Drain the water and remove the shells from the shrimp. (How to cook fresh frozen (not boiled) shrimp with a gray-green shell or very large (tiger, king) shrimp - follow the link given to us).

Peel shrimp

Finely chop the peeled onion. Grate the cheese.

Finely chop the onion, grate the cheese

Heat olive oil in a thick-bottomed bowl and fry the onion until tender over medium heat (6-8 minutes).

Fry onions in vegetable oil

Set aside a few shrimp for decoration. Mix other shrimp with fried onions.

Mix shrimp with onions

Prepare béchamel sauce for shrimp julienne. Place the butter in a deep bowl with a thick bottom and melt over low heat. Add flour.

Melt butter and fry flour

And fry the flour in butter for 2-3 minutes, vigorously kneading and rubbing with a spatula.

Grind the flour until golden brown and pleasantly fragrant.

When the butter-flour mixture acquires a golden color and a pleasant smell appears, pour in the milk and stir vigorously with a whisk until it has a smooth, homogeneous structure. Cook over low heat until creamy mixture is formed. Season with salt, add ground pepper and a pinch of nutmeg.

Add milk, spices

Bechamel sauce for julienne with shrimp is ready.

Bechamel sauce for julienne with shrimp

Place shrimp and onions in bechamel sauce.

Place shrimp and onions in béchamel sauce

Stir and place into cocotte bowls.

Divide into portions

This amount will yield 4-6 servings (depending on the size of the cocotte makers). You can serve julienne in plates, but small cocotte bowls with hot julienne look very beautiful and immediately create a festive mood. Sprinkle the julienne in each cocotte with a small amount of cheese.

Sprinkle with cheese

Garnish each serving of julienne with one or two reserved shrimp.

Decorate each cocotte with shrimp

Bake the julienne with shrimp in an oven preheated to 180 degrees for 10 minutes. My clay cocotte maker can be used in the microwave, just 2 minutes at 650V power is enough for the cheese to melt and remain tender.

Julienne with shrimps with bechamel sauce and cheese

Fragrant, tender julienne with shrimps with bechamel sauce and cheese according to the usual recipe is ready.

Tender julienne with shrimps, bechamel sauce and cheese

Serve the julienne hot, piping hot.

Julienne of shrimp with bechamel sauce in cocotte makers, baked in the oven or in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) with cheese

It is not only delicious, but also looks beautiful. Julienne with shrimps with béchamel sauce is a true festive dish.

Savory. tender julienne with shrimp according to the usual recipe

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Sea cocktail julienne

Seafood is becoming increasingly popular on our tables. A convenient way to purchase them is in sets under the “Sea Cocktail” brand.

Seafood typically has the highest content of protein, iodine and low calorie content, which makes dishes made from them useful for those who want to lose weight and those living in iodine-deficient regions. Seafood juliennes, along with traditional ones, chicken and mushrooms, are becoming increasingly popular. We will also prepare a sea cocktail julienne.

Ingredients for sea cocktail julienne:

Sea cocktail - 500 gr.

Cream 10% - 1 glass

Hard cheese - 150 gr.

Onions - 2 onions

Butter - 100 gr.

Wheat flour - 2 tablespoons

Dark peppercorns - to taste

Bay leaf - 3 leaves

Salt, pepper, nutmeg - to taste

Wash the seafood cocktail, add cool water, add dark peppercorns and bay leaves, put on heat and bring to a boil.
Add salt, turn off the heat, drain the water. Fry the onion in butter until golden brown, add flour, stirring constantly, then sea cocktail, mix everything together well.

Pour in the cream, bring to a boil, add salt, ground pepper and ground nutmeg.

Place in cocotte makers; due to the lack of them, I put them in baking dishes

Sprinkle grated cheese on top and place in a preheated oven at 200 degrees until the cheese becomes golden brown.

It is best eaten hot, but very tasty when served cool.