Julienne is a European-russian dish. It has some Russian and some French.I found out from my Russian friends that all restaurants in Russia have this dish on their menu and serve it as first course(never been there don’t know).So its very popular and very well known dish. Their Classic Julienne is with chicken and mushrooms which I will post later some time, but it is still versatile that can be made using different ingredients as in this recipe. It is very rich and creamy dish, that’s why it is served in small ramekins.
1/2 lb. Wild Salmon 1/2 inch cubed (+/-)
1 onion diced
2 tablespoons butter.
1 cup heavy cream
3 tablespoons creme fraiche or sour cream
1 full tablespoon flour
1 cup shredded mozzarella Cheese (+/-)
Salt and fresh ground pepper
Olive oil for coating ramekins
Heat oven to 400 degrees.
Add butter to a saute pan.
On medium heat, saute onions until soft and slightly browned.
|Add cubed salmon to the pan and sprinkle with salt and pepper.|
|Gently combine with onions and saute for about 2-3 minutes.Set aside.|
|In another small frying pan or saute pan, on med-low heat saute flour until slightly yellow/tan in color.|
Whisk heavy cream and creme fraiche or sour cream together.
|Add to t flour and mix with a whisk vigorously until sauce thickens.Add a little salt.|
|Divide salmon with onions equally into ramekins (about six ramekins)|
|Pour the sauce into ramekins and sprinkle with cheese.|
Bake at 400 degrees for 12-13 minutes.
Sprinkle with fresh chives.
Serve hot with fresh toasted rustic bread and eat using a spoon.
I also like to spread it on bread.