Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary products for julienne cooking.
Step 2:
Defrost the squid carcasses and put them in boiling salted water for one minute. Remove and rinse with cold water. As a result of the temperature contrast, the outer film will peel off, which should be removed together with the chitin plates. Take a saucepan, pour clean water, add a little salt, and put on fire. Wait until the water boils and put the cleaned squid carcasses into it and cook them for no more than five minutes. Drain the water, cool the squid. Slice them like y
Step 3:
Wash, peel and cut the mushrooms into small slices.
Step 4:
Cut the onion into half rings.
Step 5:
Pour vegetable oil into a frying pan, put mushrooms and fry, stirring for seven minutes, then add chopped onion and fry for another five minutes. Remove from heat and allow to cool.
Step 6:
Grate cheese on a coarse grater. Combine the cooled mushroom mass and squid into one bowl and pour half of the grated cheese into it. Mix with smooth movements.
Step 7:
Decompose the mass into cocoons.
Step 8:
Sprinkle the remaining half of the cheese on top. Place the cocotnice in a preheated 180 degree oven. Bake Julienne with squid at 180 * for about 30 minutes. The readiness of the dish will be evidenced by an appetizing ruddy crust.
Step 9:
Cooking sauce for julienne with squid. Take a clean, dry frying pan, put it on fire and warm up, pour flour on the bottom and fry, stirring continuously until creamy. Then, without stopping stirring, add sour cream and cream, dill greens, salt and pepper with ground pepper. Pour the prepared sauce into a saucepan. Get the finished dish out of the oven. Pour the sauce directly into the cocottes and serve Julienne hot on the table. Bon appetit!!!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Allspice - 263 kcal/100g
- Squid carcass - 96 kcal/100g
