Fish julienne

To prepare fish julienne, you will need white sea fish, mushrooms (such as champignons), milk, low-fat cream, flour, butter (both unsalted and vegetable), breadcrumbs, salt, black pepper, and nutmeg.

Peel and rinse the onion and garlic. Pat them dry with a paper towel. Cut the onion into small pieces. Leave the garlic clove whole.

Rinse the mushrooms well with running water and dry them. If desired, remove the skin. Cut the cap and stem into small pieces.

This recipe uses hake fish. Rinse and dry the fish. Remove the skin. When the fish is slightly frozen, it is easier to do.

Separate the fillet from the backbone. Cut the fillet into small pieces.

Grate the cheese on a medium grater. Mix it with breadcrumbs in a separate bowl.

Preheat two types of oil in a skillet. Add onions. Sauté for 3-4 minutes over medium heat.

Add mushrooms. Stir and cook until the liquid evaporates.

Take a separate skillet. Heat it well without oil. Add flour. Toast until slightly golden, stirring with a spatula.

Pour in milk and cream. Quickly stir to avoid lumps.

Add fish pieces. Stir. Cook over medium heat for 2-3 minutes, stirring occasionally.

Add fried mushrooms to the fish. Season with salt, nutmeg, and ground pepper. Mix well and cook over medium heat for 1-2 minutes.

Grease portioned molds or cocotte dishes with a garlic clove. Distribute the fish mixture. Each mold should take about 2.5-3 tablespoons. At this step, cover the molds with plastic wrap and refrigerate until the next day if preparing in advance.

Sprinkle with a mixture of cheese and breadcrumbs. Bake in a preheated oven at 180 degrees Celsius for 8-10 minutes.

The fish julienne is ready.

Enjoy your meal!