Salmon julienne
Description
The dish is prepared without unnecessary complications. Before starting, the salmon should be peeled and all bones removed. In the meantime, the shrimp need to be boiled, peeled, and placed into a ramekin. There's no need to make a sauce—regular cream works perfectly for this julienned dish. That's a simple recipe, and you can use any seafood you prefer. The finished dish is ready to serve.
Instructions
- 1
Step 1
1. Slice the salmon. You can use any fish, as long as it's red. Very often I prepare this recipe with salmon—the taste is simply amazing!
- 2
Step 2
2. Boil the shrimp and place the already peeled and uncut seafood on the bottom of the cocotte.
- 3
Step 3
3. Cover the shrimp with a layer of cream (or sour cream), then place the sliced salmon on top. Pour cream over it again, and season with salt and pepper to taste.
- 4
Step 4
4. Sprinkle cheese on top and place in the oven for fifteen minutes. During this time, the julienne will develop a beautiful golden crust. Garnish with parsley when serving.