Julien. French cuisine recipe. Amazing julienne: step by step recipes for your favorite dish

It's minus thirty outside the window and the soul asks for something hot and reminiscent of summer. After rummaging through my summer stocks and going through my refrigerator, I found dried mushrooms and fresh champignons. But they are the most that neither summer greeting among the cold!

You can, of course, just fry potatoes with mushrooms or cook mushroom soup. Or soak the dried ones, then boil them and you can make an amazing salad of assorted mushrooms. But I wanted something unusual and very tasty.

Usually, julienne is cooked in heat-resistant dishes, but when the family is large or a dinner party is being prepared, you can’t stock up on a huge number of pots, and then the housewives use a trick - they bake julienne on huge baking sheets.

But you can cheat a little and combine a hot dish with an appetizer. How? And very simple! You can bake a crook in tartlets! And then the dishes do not need to be washed after this dish, and the eaters are satisfied that they can eat the whole appetizer.

Ingredients:

• Tartlets - 20-30 pcs.
• Mushrooms - 300 gr.
• Boiled chicken meat - 300 gr.
• Milk, sour cream - 200 ml each.
• Cheese - 150 gr.
• Flour - 1.5 tbsp. l.
• Sunflower oil and butter - 3 tbsp. l.
• Pepper, salt - to taste.

Cooking:

1. Cut the mushrooms and fry in hot sunflower oil, stir occasionally so that they do not burn. The frying process will take about five minutes - the main thing is that excess moisture evaporates from the mushroom slices.

2. Grind the boiled chicken into small torn pieces and send for frying to the mushrooms. It is advisable to immediately salt and pepper a little. Stir regularly and fry for about three minutes, so that the meat is slightly browned.

3. Melt the butter in a saucepan, add one and a half tablespoons of flour and dissolve it in the butter with quick stirring to make a slurry without lumps.

4. With vigorous stirring, pour milk into the butter-flour mixture and bring to a boil. Cool to room temperature.

5. Add sour cream to the sauce and beat well with a whisk or spoon until smooth.

6. Fill each tartlet half or two-thirds with chicken and mushroom filling.

7. Slowly pour in the sauce, filling every void in the filling.

8. Grind the cheese with a grater and form a hat of cheese chips on each serving, just sprinkle it on.

9. Bake in an oven preheated to 200 degrees to form a ruddy cheese crust (about 8 minutes).

10. You can add decorations from greens or vegetables and serve warm.

Bon appetit!

Recipe for a delicious julienne of guinea fowl with champignons

Recently, guinea fowl meat has begun to appear in stores and households. It is almost the same as chicken, only slightly different in taste and a little tougher. Many people boil it first, and then fry it. But you can not do this. For example, during frying, just add a couple of tablespoons of water and sweat under the lid.

Ingredients:

• Guinea fowl meat - 200 gr.
• Mushrooms - 100 gr.
• Cream - 100 ml.
• Butter - 20 gr.
• Cheese - 100 + 50 gr.
• Greens, salt, spices - to taste

Cooking:

1. Cut fresh guinea fowl meat and mushrooms into cubes. In the oil melted in a deep frying pan (20 g), send the cuts to be fried. Stir occasionally so as not to burn. You can salt and pepper to your liking. It is desirable that the cubes of guinea fowl are at least a little stewed, so it is recommended to fry under the lid.

Mushrooms and porcini mushrooms are ideally combined with guinea fowl meat.

2. Chop the onion into cubes and send to the pan when excess water has evaporated from the meat and mushroom fry.

3. As soon as the onion becomes completely transparent, pour in the cream and mix well. Let them boil and simmer for at least 2 minutes so that the mushrooms with guinea fowl have time to soak in the cream.

4. Grind the cheese with a grater and pour into the pan to the previous components. Stirring constantly, let it melt and sweat for 2 minutes. If desired, you can add a little chopped dill.

5. Put the resulting julienne into pots or heat-resistant molds. Fill about ¾ full to leave room for the cheese cap.

6. Grate cheese (50 gr.) on a medium grater and sprinkle julienne in portioned cups.

7. Send to an oven preheated to 180 degrees for 5-8 minutes so that the cheese crust is baked to a beautiful golden pink color.

8. Sprinkle with chopped herbs and serve hot. You can not decorate - julienne and without greenery will look very beautiful.

Bon appetit!

Hearty red snapper julienne with puff pastry lids

Julienne can be not only mushroom, but also chicken, vegetable, meat and even fish!

A very original taste comes from red perch. Below is a recipe by analogy with which you can cook julienne from any other fish. Although this version uses puff pastry instead of a lid on top, other options can be prepared without it, just use resealable pots.

Ingredients:

• Fish fillet - 250 gr.
• Cream - 100 ml.
• Cottage cheese soft cheese - 2 tbsp. l.
• Dry white wine - 4 tbsp. l.
• Puff pastry - 80 gr.
• Onion - 1 pc.
• Sunflower oil - 2-3 tbsp. l.
• Egg yolk - 1 pc. (lubricate the cap from the dough)
• Salt, spices - to taste.

Cooking:

1. Chop the onion in half rings and fry in oil until it acquires a beautiful golden hue.

2. Pour in the wine and cream and bring to a boil. Salt, season with spices (you can Provencal herbs) and add soft cheese. Reduce the heat and let the sauce thicken.

3. Rinse the fish fillet thoroughly and cut into strips.

4. Put the fish straws into a heat-resistant serving dish - fill about two-thirds.

5. Pour the cream cheese sauce over the fish, trying to leave at least a little free space in the form so that the sauce does not splash out when boiling when baking.

6. Roll out the puff pastry with a layer about 0.8 cm thick. Cut a circle slightly larger in diameter than the cup in which the julienne is located. Make a small hole in the center so that while in the oven, the julienne can “breathe” a little and evaporate excess moisture. Close the dish with this circle and grease with whipped yolk so that the dough does not burn and bakes with a beautiful crust.

7. Send to the oven preheated to 180 degrees for 25 minutes. If the puff pastry begins to darken before this time, you can cover it with cooking foil on top.

8. It is better to treat hot. The puff cap can be eaten with julienne, eating it instead of bread.

Bon appetit!

Julienne in mushroom caps

Often there are recipes for stuffed eggs, potatoes, tomatoes and other vegetables. Why not try stuffing mushrooms? Indeed, for example, in the same champignons, the caps allow you to put almost a spoonful of some delicious filling inside. And the fried mushrooms themselves are very tasty.

Ingredients:

• Champignons - 1000 gr.
• Chicken breast - 300 gr.
• Egg - 1 pc.
• Cheese - 150 gr.
• Onion - 1 pc.
• Mayonnaise - 3 tbsp. l.
• Sunflower oil - 2 tbsp. l.

Cooking:

1. Rinse and clean the mushrooms well. Carefully separate the legs from each hat so that the “hat bottom” is not disturbed - otherwise the julienne will leak. Cut the mushroom legs and chicken into cubes or oblong small strips.

2. Chop the onion in half rings and fry in melted butter until translucent.

3. Send the chicken to fry the onion. As soon as the meat turns white, add chopped mushroom legs and fry until excess water disappears from them (usually 5 minutes is enough).

4. Cool the chicken and mushroom roast slightly. Grind the cheese with a grater. Break a fresh egg and place with 2/3 of the cheese and mayonnaise add to the main ingredients. Mix well until smooth.

5. Put the mushroom caps with a solid side on a large baking sheet, greased with sunflower oil.

6. In each mushroom “basket”, carefully place the filling with a slide using a small spoon.

7. Sprinkle the remaining cheese on each slide and send the baking sheet with the finished semi-finished product to the oven heated to 180 degrees for 13 minutes until a baked cheese crust appears.

Cheese does not have to be sprinkled with chips - you can also put thin plates, which, when melted, will create a similar effect of a cheese cap.

8. You can decorate with herbs and add a delicate fragrant potato side dish.

Bon appetit!

A simple recipe for chanterelle julienne without meat

For some reason, the most intense taste of mushroom julienne comes from litchis. These bright orange mushrooms will please even the pickiest taster with their color and aroma. Although they are ideal for combined julienne with meat, you will still feel the most relish if you use only mushrooms.

Ingredients:

• Chanterelles - 350 gr.
• Cheese - 100 gr.
• Sour cream - 3 tsp
• Onion - 1 pc.
• Flour - 1.5 tbsp. l.
• Sunflower oil - 2 tbsp. l.
• Salt, spices, dill - to taste.

Cooking:

1. Grind the onion in any way that is acceptable to you. It is better if in small stripes or cubes, so that they are more in harmony in size with the form of grinding the main component. Saute in sunflower oil until translucent.

2. Crumble the chanterelles into strips or cubes and send them to fry for onions for 5-7 minutes.

3. As soon as the chanterelles begin to decrease slightly in volume due to evaporated moisture, you can add sour cream, a little salt and spices. Mix well and let sit for one to two minutes. Then carefully add the flour and stir well so that flour lumps do not appear. To thicken the sauce, simmer for a couple more minutes. If desired, you can add chopped dill.

4. Fill the cocotte makers with mushroom stuffing. Grate the cheese and add it on top to make cheese caps. Send to bake for 5-8 minutes in an oven preheated to 180 degrees to form a beautiful golden crust.

Bon appetit!

Assorted wild mushroom julienne with sour cream

Since we are talking about purely mushroom julienne, we should not lose sight of the classic recipe for cooking wild mushrooms. The most amazing julienne is obtained from a whole assortment of mushrooms: boletus, boletus, butter and porcini mushrooms.

Ingredients:

• Assorted forest mushrooms - 0.5 kg.
• Sour cream - 200 gr.
• Butter - 2 tbsp. l.
• Sunflower oil - 2 tbsp. l. + 1 tbsp. l.
• Onion - 2 pcs.
• Garlic clove - 1 pc.
• Dill - 0.5 bunch.
• Salt, pepper - to taste.

Cooking:

1. Clean and rinse the mushroom set well.

2. Chop the mushrooms into medium-sized cubes, the main thing is that the pieces are about the same size so that they cook evenly.

3. Grind a clove of garlic in any way convenient for you. Chop the onions in half rings and send them to saute with garlic in a mixture of butter and sunflower oil in a heated pan. Fry until golden brown. There should be an amazing onion-garlic smell.

4. In a separate pan for 1 tbsp. l. sunflower oil, fry the sliced ​​\u200b\u200bmushroom under the lid so that the excess liquid evaporates. Do this over low heat and it can take almost 30 minutes.

5. Add and onion roast. Mix thoroughly and let it simmer for 2 minutes so that the mushrooms are saturated with garlic and onion flavor.

6. Put sour cream and mix thoroughly.

7. Let it sweat with sour cream for about three minutes, so that the mushrooms also absorb the sour cream taste.

8. Chop half a bunch of dill, lightly salt, pepper and send to the mushrooms. Stirring constantly, let the julienne simmer for 2 minutes.

9. Put mashed potatoes on a plate, and serve hot julienne on top or in a separate cup.

10. Either put the finished mushroom filler in heat-resistant portioned forms, sprinkle with additional cheese or grease with thick sour cream.

11. For five minutes, send to bake in the oven. Then serve with freshly baked bread.

Bon appetit!

Delicious and tender chicken julienne

Most often, the companion of mushrooms in julienne is chicken. It is perfectly combined in its tenderness and taste. It does not interrupt the mushroom aroma and makes this dish only more satisfying. The classic recipe also uses nutmeg, which adds a touch of spice.

Ingredients:

• Chicken fillet, mushrooms - 250 gr.
• Fatty cream - 200 gr.
• Cheese - 60 gr.
• Nutmeg - 0.5 tsp
• Onion - 1 pc.
• Flour - 1 tbsp. l.
• Butter - 1 + 2 tbsp. l.
• Sunflower oil - 3 tbsp. l.
• Salt, spices - to taste.

Cooking:

1. Gently cut the chicken meat into plates no more than 1.5 cm thick and beat off a little to make them more tender. 1 st. l. Melt the butter in a frying pan and fry the chicken pieces on it until a beautiful golden color for 5 minutes.

2. Chop mushrooms with onions in a form convenient for you and fry in sunflower oil.

3. In a separate dry and clean frying pan, fry the flour until a creamy shade appears. Then pour in the heavy cream while stirring quickly with a whisk and add the remaining 2 tbsp. l. butter. Stirring constantly, wait for the sauce to thicken, and then pour it into the fried mushrooms. Lightly salt and add half a spoonful of nutmeg.

4. Cut the fried meat into strips or in the form of cubes and half fill the heat-resistant pots.

5. Pour creamy mushroom consistency almost to the neck of the pot, leaving at least 1 cm so that the contents do not boil away and there is still room for the last ingredient.

6. Grate the cheese and generously sprinkle the contents of the pots with it.

7. Send to bake in an oven preheated to 180 degrees for 10 minutes until a beautiful golden brown cheese cap appears.

8. You can decorate to your taste or serve it as it is - the dish will look quite appetizing even without decoration.

Let the julienne delight with their taste, appearance and aroma on these frosty evenings!

Bon appetit and summer warmth from pleasant memories!

Video recipe - mushroom julienne from chef Ilya Lazerson

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JULIEN in Russian with PORK
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JULIEN in Russian TONGUE
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Bon appetit!!!

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JULIEN in French on BEEF BROTH
Products:
1 kg of beef; 1 large carrot; 1 onion; 1 celery; 6-8 pieces of asparagus; 1 head of cauliflower; 1 tablespoon of green peas; 50 pieces of sorrel leaves, spinach, lettuce.
Cooking method:
1. Cook beef broth, adding 1 onion and 1 whole carrot during the cooking process, strain.
2. Boil sliced ​​cauliflower, asparagus, celery, dried green peas.
3. Pour boiling water over spinach, sorrel and lettuce leaves, rinse with water on a sieve.
4. Put the prepared vegetables in a soup bowl, pour over the broth and serve.

JULIEN in French on CHICKEN BROTH
Products:
1 chicken; 100 grams of peas; 100 grams of beans; 50 grams of leek (white part); 50 grams of sorrel; 1 turnip; 1 carrot; 2 tablespoons of vegetable oil; 4 sprigs of parsley or dill; black pepper (ground); salt; sour cream to taste.
Cooking method:
1. Soak peas and beans for 6-8 hours.
2. Boil the chicken broth, remove the chicken, strain the broth.
3. Bring strained broth to a boil, add peas and beans, mix and cook for about 40-50 minutes over medium heat.
4. Peel carrots and turnips, wash and cut into long strips, fry in one tablespoon of vegetable oil.
5. Finely chop the onion and leek and fry in the rest of the vegetable oil.
6. Rinse the sorrel and finely chop. Finely chop the parsley too.
7. Add all prepared fried vegetables, chopped sorrel, pepper and salt to the soup. Cook for 5 more minutes. When serving, season the soup with sour cream.

Julienne in Russian also has many cooking options, which are presented just below, because first I would like to draw your attention to some recommendations:

Julien never!!! do not cook in a saucepan, but
cooked and served in 70-100 ml cocotte makers
or in small heatproof bowls.
Cocotte makers give this dish a completely
special look and taste. In a small saucepan
called cocotte (from French Cocotte -
chicken) the dish is prepared personally
to every guest. Serve the same dish
in a frying pan - and the effect will not be the same.

And then they put a hot cocotte maker on a small plate with a carved napkin, put a paper papillot (a paper tube with cut and beautifully wrapped ends) on the handle of the cocotte maker so that the guest does not burn himself ... and for beauty. A cocotte fork or a small spoon is placed next to it ... Simply beautiful !!!

* All cuts for julienne are made in thin strips (except for onions).
* The following mushrooms are suitable for julienne: ceps, champignons or chanterelles.
* Sometimes meat components are added to julienne. The meat components of the julienne should be soft and tender: chicken, shrimp, not dry fish, ham.
* When frying the onion, do not bring it to a change in color, otherwise the julienne will be bitter.
* Sauces (fillings) for julienne are of two types:
- Bechamel sauce (classic version) - toasted flour (flour is fried until brown in a dry frying pan) is mixed with milk and butter.
- Sour cream - sour cream, if desired, thickened with flour or egg; or sour cream + mayonnaise, heavy cream is also suitable. But sour cream should be taken with a low fat content, otherwise the julienne will turn out to be heavy for the stomach.
* When laying out the ingredients for the julienne in cocottes, do not fill them to the top, otherwise the julienne may “run away”.
* To get an amazing crispy crust, julienne cheese is mixed with breadcrumbs.
* Julienne is served hot, so the oven must be turned on when the guests are already sitting at the table.
* The cocotte maker with julienne is placed on a portioned plate covered with a napkin, so that the handle of the cocotte maker is to the left of the guest.

It is believed that the art of cooking
julienne is to bow - as it were
dissolved in it. To do this, cut the onion
as small as possible and fried with mushrooms.
When cooking mushrooms with onions, they first give
a lot of juice, which is then evaporated.
The trick is to catch
this moment and add a spoon to the pan
flour, a little oil, and mix well.

Then the julienne will turn out tender, and the onion will practically not be felt. But this is only one of the secrets. You will get acquainted with the rest of the culinary secrets by trying the following recipes.

JULIEN in Russian with PORK
Products:
300 grams of lean pork; 2 large onions; 30 grams of cheese; 3-6 tablespoons of mayonnaise; salt.
Cooking method:
1. Freeze (or thaw) the pork until it is cut with little effort. Cut the meat into very thin strips (thickness of a match) 4-5 cm long. Heat the oil in a frying pan and put the meat strips. Salt the meat to taste. Fry over high heat, stirring, until all the released juice has evaporated.
Advice: So that the meat does not overcook and dry out, do not fry the meat strips, but stew: first fry 1 onion in a frying pan until translucent, put the meat there, cover the frying pan with a lid, reduce the fire to a minimum and simmer until cooked (if necessary, add a little hot water) .
2. Cut the remaining onion into squares, put it on the meat and continue to fry while stirring until the meat and onion begin to brown. Reduce the fire to a minimum. Pour 4-5 tablespoons of hot water. Cover the pan with a lid and simmer until the meat is cooked.
3. Transfer the finished meat to 3 small refractory bowls or cocotte makers. Top with 1-2 tablespoons of mayonnaise.
Advice: Mayonnaise can be replaced with sour cream or Bechamel sauce: melt 1 tablespoon of butter in a pan, add 1-2 tablespoons of flour and lightly fry it. Pour 0.5 cups of milk in a thin stream. Reduce the sauce at a slow boil to the desired volume, stirring occasionally. The sauce can be boiled for up to 45 minutes, while excess moisture evaporates from it and the taste of flour is completely eliminated.
4. Grate the cheese. To get a more crumbly crust, mix the cheese with 1 teaspoon of breadcrumbs. Sprinkle cheese over mayonnaise.
5. Bake the julienne in the oven until golden brown. When serving, put bowls on small plates.

JULIEN in Russian with CHICKEN and MUSHROOMS
Products:
400-500 grams of chicken meat; 2 large onions; 250 grams of fresh mushrooms; 2 tablespoons of flour; 150 grams of cheese; 300 grams of sour cream; 1 tablespoon of breadcrumbs; salt; pepper to taste; butter for frying.
Cooking method:
1. Finely chop the onion and fry in butter until transparent. In no case should it be brought to a color change, otherwise the julienne will be bitter. Put in a bowl.
2. Mushrooms cut into thin strips and fry until tender in butter.
3. Boil or fry the chicken. Remove the skin, take out the bones. Chicken meat cut into strips.
4. Prepare sour cream dressing. Fry the flour until brown in a dry frying pan, add a little butter, pour in sour cream, salt and pepper to taste. Mix well and bring to a boil.
5. Mix chicken, mushrooms and onions. Arrange the resulting mixture in cocotte makers or small heat-resistant bowls. Pour in sour cream dressing.
6. Mix finely grated cheese with breadcrumbs and pour in a slide into cocotte makers.
7. Put in a preheated oven until browned.
8. Serve julienne hot. When serving, a bowl with julienne is placed on a small plate covered with a carved napkin. If the julienne is made in a cocotte maker, then a paper papillot is put on the handle of the cocotte maker.

JULIEN in Russian with CHICKEN and OLIVES
Products:
500-600 grams of chicken fillet; 1 can of pitted olives; 1 onion; 150-200 grams of sour cream; 100 grams of hard cheese; butter; ground black pepper; salt.
Cooking method:
1. Cut the chicken fillet into small strips, fry in butter.
2. Finely chop the onion, fry in oil, add the olives cut into slices, heat up and combine with the chicken. Salt, pepper to taste.
3. Put the prepared julienne into cocottes or small molds, pour sour cream, sprinkle with grated cheese and bake for 10-15 minutes in the oven until golden brown.

JULIEN in Russian with SMOKED MEAT and NUTS
Products:
300 grams of low-fat smoked brisket; 2 onions; 2 tablespoons chopped walnuts; 2 tablespoons of grated cheese; 1 glass of sour cream; 2 tablespoons of butter; caraway; pepper; salt.
Cooking method:
1. Finely chop the onion and fry in butter.
2. Cut the brisket into thin strips, combine with fried onions. Salt, pepper, add cumin, nuts, sour cream and mix.
3. Arrange in cocotte makers. Sprinkle grated cheese on top and bake in the oven.

JULIEN in Russian TONGUE
Products:
300 grams of boiled tongue; 300 grams of champignons; 1-2 bulbs; 2 cloves of garlic; 100 grams of sour cream; 100 grams of grated cheese; 1 tablespoon flour; 2-3 tablespoons of butter; vegetable oil; ground black pepper; salt.
Cooking method:
1. Peel the boiled tongue, cut into thin strips and lightly fry in butter.
2. Cut the mushrooms into thin slices, finely chop the onion. Fry onions with mushrooms in vegetable oil. Salt, pepper, add the garlic passed through the press.
3. For the sauce, lightly fry the flour in butter. Stirring constantly, add sour cream. Warm up without bringing to a boil.
4. Put in layers in greased molds: a little grated cheese, pieces of tongue, mushrooms. Pour sour cream sauce on top, sprinkle with the remaining cheese. Bake in preheated oven until golden brown.

JULIEN in Russian with QUAIL EGGS
Products:
250 grams of champignons; 6 quail eggs; 1 stalk leek (white part) 1 glass of cream with a fat content of 22%; 80 grams of grated parmesan; 1.5-2 tablespoons of butter; ground black pepper; salt.
Cooking method:
1. Wash mushrooms and leeks, chop thinly and fry in hot butter for 5-6 minutes. Transfer to a bowl, season with salt and pepper.
2. Pour half the cream equally into 6 cocottes or baking molds. Lay the onion-mushroom mixture on top, sprinkle with grated cheese. Carefully, so that the yolk does not spread, pour one quail egg into each mold. Pour in the remaining cream.
3. Place the molds on a baking sheet. Cook for 20 minutes in the oven at 200°C.

JULIEN in Russian with SHRIMP
Products:
300 grams of boiled-frozen shrimp; 1 large onion; 100 grams of fried mushrooms; 2 cloves of garlic; 1.5 tablespoons of flour; 1 tablespoon of butter; vegetable oil for frying; 500 ml. cream; 100 grams of grated cheese; ground black pepper; salt to taste.
Cooking method:
1. Defrost and peel shrimps.
2. Separately fry fresh mushrooms, cut into thin strips, in vegetable oil.
3. Peel the onion, garlic, chop and fry in vegetable oil for no more than 2 minutes. Add shrimp, fried mushrooms, salt, pepper and fry for another 5 minutes.
4. Fry flour in butter. Dilute with cream and heat, stirring.
5. Pour the contents of the saucepan with the resulting sauce, mix and arrange in cocottes. Sprinkle with cheese and bake in a preheated oven until done.

JULIEN in Russian with CALMAR
Products:
500 grams of peeled squid; 2 onions; 150-200 grams of champignons; 2 cups sour cream; 150-200 grams of hard grated cheese; vegetable oil; ground black pepper; salt.
Cooking method:
1. Cut the peeled squid into thin strips and fry in vegetable oil.
2. Finely chop the onion and mushrooms, also sauté in oil.
3. Combine squids with mushrooms and onions, pour sour cream, salt, pepper, bring to a boil. Then transfer to small molds, sprinkle with grated cheese and bake in the oven until golden brown.

If you do not have cocotte makers or small heat-resistant bowls, then julienne can be prepared in tartlets, puff pastry baskets or small buns (can be used for sandwiches). The bun must be prepared: cut in half, take out the pulp to make a cup, and dry it. Put the filling in a bun, sprinkle with cheese and bake in the oven. Such a julienne is eaten along with a "cocotte".

JULIEN in Russian with FISH in Puff Baskets
Products:
250 grams of ready-made puff pastry; 300 grams of any white fish fillet; 150 grams of champignons; 1 onion; juice of 1/2 lemon; 1 tablespoon flour; 100 grams of sour cream; 1 tablespoon of dry white wine; 2 egg yolks; 100 grams of grated hard cheese; 2 tablespoons of breadcrumbs; butter; a pinch of ground nutmeg; ground black pepper; salt.
Cooking method:
1. Defrost the puff pastry, roll it out, cut it into squares, put it in cupcake or muffin molds. Pierce the dough in several places with a fork, sprinkle dry peas on top so that it does not rise. Bake for 15-20 minutes at 180°C. Then remove the baskets from the oven, cool, remove the peas.
2. Cut the fish fillet into cubes, mushrooms into thin slices. Drizzle fish and mushrooms with lemon juice.
3. Finely chop the onion, fry in butter. Add mushrooms, fry until half cooked. Sprinkle with flour, mix, fry for a few more minutes. Pour in sour cream and wine, simmer over low heat for 10-15 minutes. Salt, pepper, season with nutmeg.
4. Cool the mushroom mass slightly, add to it the fish and yolks, mashed with a few drops of lemon juice. Stir.
5. Arrange julienne in puff baskets, sprinkle with grated cheese mixed with breadcrumbs. Bake at 180°C until golden brown.

JULIEN in Russian in TARTLETS
Products:
500 grams of champignons; 150 grams of hard cheese; 250 grams of sour cream; 2 large onions; 1 teaspoon starch; large sand tartlets; vegetable oil.
Cooking method:
1. Cut the mushrooms into strips and fry in a dry frying pan until all the liquid comes out. Add vegetable oil, finely chopped onion. Salt a little, pepper and fry until golden brown.
2. Add sour cream to the pan with mushrooms, pour a little boiled water, mix. Add starch, and keep the pan on low heat while stirring until the mass thickens.
3. Put a lot of julienne into tartlets, sprinkle with grated cheese.
4. Preheat the oven to 180 degrees and bake the julienne until browning the cheese.

Bon appetit!!!

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