Julien. in the trio recipe

Julien. In the trio recipe

Julien is a native French dish. The French usually cooked it in the summer, from seasonal vegetables. But then new variations of this dish were invented. Julien began to cook not only from vegetables, but with the addition of meat, poultry or seafood. It turns out very tasty and aromatic hot. But you can also prepare a julienne in the form of a wonderful snack, which, like the main course, is served hot.

Julienne with mushrooms and chicken


A wonderful French dish, which can be prepared from a variety of ingredients. In this recipe I will use chicken fillet and favorite mushrooms, which will impart an indescribable taste to this dish.


  • fillet of chicken - 300 grams;
  • champignons - 300 grams;
  • onion - 1 piece;
  • cheese - 100 grams;
  • cream 20% - 200 milliliters;
  • butter - 20 grams;
  • flour - 1 tablespoon;
  • nutmeg - on the tip of the knife;
  • vegetable oil - 3-4 tablespoons;
  • salt, pepper - to taste.

Julienne with mushrooms and chicken. Пошаговый рецепт

  1. The fillet is well washed and cut into thin slices.
  2. Cut the onion into small cubes.
  3. Mushrooms thoroughly rinse and cut into strips.
  4. On well warmed vegetable oil, fry the fillet until golden brown. Do not forget to salt and pepper.
  5. Separately fry the onions. And also mushrooms in a separate frying pan. Mushrooms spread on slightly, otherwise they will allocate a lot of juice and poorly fry. It is possible in several approaches. Onion and mushrooms should be browned until golden brown.
  6. Chilled fried chicken cut into strips.
  7. In order to prepare the sauce, heat the frying pan over medium heat, do not pour oil. On a hot frying pan fry the flour until light brown. As the flour darkens, add butter and mix well, so that there are no lumps.
  8. Pour the cream into the flour, mix well to make the sauce homogeneous. Salt and add the nutmeg. Cook the sauce until it becomes thick.
  9. In the finished sauce we add mushrooms, onions and fillets. Stir thoroughly and leave to simmer for another 2-3 minutes. We remove from the plate.
  10. Grate the cheese on a large grater.
  11. We put everything in a special dish - a coconut. Sprinkle with cheese.
  12. Preheated oven to 180 degrees. Bake julien for 20 minutes.

Julienne from smoked pike-perch



The classic julien is made from chicken and mushrooms. But I want to offer you to cook a delicious and unusual julienne from smoked fish. It is prepared quickly and it turns out you just lick your fingers! The fish simply melts in the mouth, and the smoked aroma will not leave anyone indifferent.


  • Pike-perch smoked (hot smoking) - 500 grams;
  • butter - 1 tablespoon;
  • onion - 1 piece;
  • eggs - 2 pieces;
  • sour cream - 1 glass;
  • greens - to taste;
  • salt, pepper - to taste.

Julienne from smoked pike-perch. Пошаговый рецепт

  1. Pike perch from the skin and bones. Cut into small pieces.
  2. Onion is peeled from the husk and cut into medium pieces.
  3. On the warm butter, fry the ray to a slightly golden color. Add to the fish and mix well. We lay out on kokotnitsam.
  4. Egg whisk to a persistent foam and add sour cream, greens. Thoroughly mix. Solim and pepper to taste.
  5. Fill the resulting sauce with our fish and bake in the oven. We pre-warmed it up to 180 degrees. Bake about 20-25 minutes.

Julier from cranberries


Have you tried julienne from shrimp yet? Then you lost a lot. This dish turns out so tasty and fragrant that your guests or household will definitely ask for supplements!


  • boiled shrimps (peeled) - 200 grams;
  • onion - 1 piece;
  • butter - 2 tablespoons;
  • milk - 50 milliliters;
  • flour - 2 tablespoons;
  • cream - 100 milliliters;
  • hard cheese - 50 grams;
  • salt, pepper - on the tip of the knife;
  • nutmeg - on the tip of the knife;

Julier from cranberries. Пошаговый рецепт

  1. If your shrimp are frozen, then they need to boil in well-salted water with greenery. They cook for about 5 minutes.
  2. Onions are peeled from the husk and finely chopped. In a heated frying pan with butter, lightly fry our ray.
  3. In a separate frying pan fry the flour until slightly brown. We add milk, stirring constantly.
  4. Next, add cream, continuing to interfere. We cook the sauce for another couple of minutes.
  5. Cheese is rubbed coarsely.
  6. Luchok with prawns is added to the sauce. We will salivate and pepper. We add a nut.
  7. We lay out the forms. Sprinkle with cheese and bake for 15 minutes. Preheat the oven in advance to 180 degrees.

This is the end of my wonderful selection of simple and delicious recipes Julien. Here such wonderful dishes can be prepared for holidays or just on weekdays. It is prepared fairly quickly and it turns out satisfying. We use the minimum of ingredients and get the maximum of pleasure. If you do not have special kokotnits, do not be sad. You can use other containers for baking. "I love to cook" wishes you a pleasant appetite!

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