Description
Delicious julienne of fish and mushrooms, baked potato, rice cocotte I made on our little Sunday dinner with the family.
Ingredients
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Potatoes
300 g
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Figure
60 g
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Onion
0.5 piece
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Chicken egg
1 piece
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Flour
1 Tbsp
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Mushrooms
200 g
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Salmon
200 g
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Cheese
70 g
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Cream
0.5 cup
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Flour
0.5 Tbsp
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Onion
0.5 piece
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Nutmeg
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Black pepper
Cooking
For cooking we will need the Kuban rice from TM "Mistral"
Fig Kuban TM "Mistral" cook in 1/2 Cup water until tender. The rice should be exactly round, of good quality, with a silky texture, which is fully consistent with this figure.
Potatoes with onions fry in vegetable oil until tender.
All cool, potatoes crushed with a blender, combine with rice, salt, add egg, flour and grind with a pestle.
To place the fondant in a thin layer in a greased molds. Molds put for 10 minutes in the oven at 200 degrees.
Finely chop the onion and fry in vegetable oil until transparent, add sliced thin slices mushrooms, simmer 5 minutes, add the chopped dice salmon, add salt and pepper and fry for another 5-7 minutes.
Butter to fry a little flour, add while stirring constantly, a thin stream of cream, add the nutmeg, salt, stir and boil for 1 minute.
Remove the ramekins from the oven, put the stuffing
Pour the cream sauce, sprinkle with grated cheese, garnish with slices of mushroom and put back in the oven for 10 minutes at a temperature of 180 degrees.
Ready ramekins with julienne remove from the molds and serve.
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