Fish Julienne
4 servings
30 minutes
Fish julienne is an exquisite dish of French cuisine where tender sole fillet combines with aromatic mushrooms, creamy sauce, and a light wine accent. Historically, julienne in cooking refers to a cutting method, but over time this name became associated with appetizing baked snacks in cocottes. In this version, thin pieces of fish soaked in creamy flavor and subtle nutmeg notes gently melt in the mouth, while the crispy cheese crust completes the harmony of textures. This julienne is perfect for both a festive dinner and a cozy family evening.
1
Cut the sole fillet into small cubes.
- Fish: 500 g
2
Finely chop the onion and sauté in butter. Clean the mushrooms and slice them thinly, drizzle with lemon juice. Add the chopped mushrooms to the pan with the onion and fry until half-cooked.
- Onion: 2 heads
- Butter: 3 tablespoons
- Fresh button mushrooms: 200 pieces
- Lemon: 0.5 piece
3
Sprinkle mushrooms with onions and flour, fry for another 2-3 minutes, then pour in white wine, add sour cream, and simmer on low heat for 10 minutes. Finally, add salt, pepper, and nutmeg.
- Wheat flour: 2 tablespoons
- Dry white wine: 1 tablespoon
- Sour cream: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
4
Separate the yolks from the whites and mix with lemon juice. Add the yolks and fish to the stewed mushrooms and mix.
- Chicken egg: 2 pieces
- Lemon: 0.5 piece
- Fish: 500 g
5
Place the fish mixture in cocottes and set them in a water bath. Cover with a lid and steam for 15 minutes. Then sprinkle with grated cheese and bake under the grill for 10-15 minutes.
- Hard cheese: 50 g
