Composition / ingredients
Cooking method
French cuisine gave us the wonderful word "Julienne", and the famous French writer Stendhal shared the idea for the name of the recipe for Julienne red and black. Why is that? Probably because it is based on red fish, and black ... let it be black allspice.
Even those who are fastidious in food, having tasted our julienne, will not remain indifferent.
When we say trout, we mean of course fillet. Which we will cut into small cubes. We will cut the peeled onion into rings and divide it into 4 parts. Grate the hard cheese. Heat the fat in a frying pan. If you like vegetable oil – please do not be afraid of calories – melted butter is at your service. Fry the onion in it, sprinkle with salt and lightly pepper. The transparency of the onion is an indicator of its readiness.
Add fish fillets to the pan and fry literally for 2 minutes. Sprinkle the fish and onion with flour, stir and pour the cream. The sauce turned out. We are waiting for it to thicken slightly. Once again, salt, pepper or add your favorite seasonings.
We take out the cocotnice, lay out the sauce with fish and pour cheese on top of each, evenly covering the surface. There are no cocotnits – we take the usual ceramic mold.
Julienne is baked in the oven until the cheese melts.
For serving, I use the same dishes as for baking. More greens, white bread and you are almost French!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Cheese "Russian" - 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
- Cheese "uglichsky" - 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
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Trout - 97 kcal/100g
- Smoked trout - 132 kcal/100g
- Boiled trout - 89 kcal/100g
- Lightly salted trout - 186 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
