Julienne of caranx and seafood
6 servings
40 minutes
Julienne of kanx and seafood is an exquisite dish of European cuisine that combines the tenderness of seafood with the rich flavor of baked cheese. Its roots trace back to French gastronomic traditions where julienne is a method of cutting ingredients, but later the dish became a full-fledged culinary masterpiece. Shrimp adds a refined sweetness while kanx provides a rich texture. Cream and cheese create a creamy base that reveals the complexity of flavors. Baked to a golden crust, this dish is perfect for a festive dinner or romantic evening. It is best served hot, garnished with fresh parsley that adds lightness and freshness. Each bite is a harmony of flavors capable of captivating true gourmets.
1
We cut the fish fillet into small pieces.
- Horse mackerel (scad): 300 g
2
We boil the shrimp and place the peeled ones at the bottom of the cocotte dish.
- Shrimp: 300 g
3
Cover the shrimp with a layer of cream (or sour cream), then place the sliced karanks on top. Now pour cream again, and season with salt and pepper to taste.
- Cream: 40 ml
- Horse mackerel (scad): 300 g
4
Sprinkle cheese on top and place in the oven for fifteen minutes. During this time, the julienne will be covered with a beautiful golden crust. Garnish with parsley when serving.
- Cheese: 100 g
- Chopped parsley: to taste
