Julienne with fish
4 servings
20 minutes
Fish julienne is a refined dish of European cuisine that combines the tenderness of fish fillet, the richness of creamy sauce, and the spiciness of aromatic spices. Its history begins in France, where julienne originally referred to a method of cutting ingredients. Over time, this name became associated with baked dishes in creamy sauce. In this version, the fish gains juiciness from sour cream, while the cheese crust adds an appetizing texture. A hint of garlic and black pepper highlights the natural depth of seafood flavor. Fish julienne is perfect for a family dinner or festive table, especially when paired with white wine and fresh crispy baguettes.
1
We will remove all fins from the fish, clean it of internal organs and spine with bones, wash it in running water, and dry it (it's convenient to buy ready-made fish fillet).
- Fish: 1 g
2
We will cut it into small pieces and rub each with salt and black pepper.
- Fish: 1 g
- Salt: to taste
- Ground black pepper: to taste
3
We will clean and chop the onion, then fry it in butter as usual until golden.
- Onion: 1 head
- Butter: 30 g
4
We place pieces of fish in molds, adding finely chopped garlic. Then we distribute fried onions, followed by sour cream. If necessary, we add a bit of salt to taste, and then sprinkle with grated cheese.
- Fish: 1 g
- Garlic: 4 cloves
- Onion: 1 head
- Sour cream: 150 g
- Salt: to taste
- Hard cheese: 100 g
5
We will cook in an oven preheated to 250 degrees for about 20 minutes.
