Name: Squid julienne
Prep time: 1 h
Cook time: 1 h
Yield: 0
Ingredients: Squid - 500 gram; Champignon - 500 gram; Vegetable oil - 3 tbsp; Hard cheese - 300 gram; Cream 10% - 300 Ml; Sour cream 15% - 2 tbsp; Bulb onions - 2 PC.; Flour - 2 tbsp; Dill - 1 tbsp; Salt - taste; Black pepper - taste

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Squid julienne

1. Squid - 500 gram

2. Champignon - 500 gram

3. Vegetable oil - 3 tbsp

4. Hard cheese - 300 gram

5. Cream 10% - 300 Ml

6. Sour cream 15% - 2 tbsp

7. Bulb onions - 2 PC.

8. Flour - 2 tbsp

9. Dill - 1 tbsp

10. Salt - taste

11. Black pepper - taste

How to cook deliciously - Squid julienne

1. Stage

Boil the squid for 2 minutes in salted water. Remove the thin outer film, remove the chitin plates. Drain the water, let the squid cool down a bit and cut them into thin rings.

2. Stage

We clean the onion, chop it. Wash the mushrooms and cut into small pieces.

3. Stage

In a pan, heat the vegetable oil and fry the onions for 5 minutes. Add the mushrooms and cook, stirring, for another 7 minutes, until golden brown.

1. Stage. Squid julienne: In a pan, heat the vegetable oil and fry the onions for 5 minutes. Add the mushrooms and cook, stirring, for another 7 minutes, until golden brown.

4. Stage

Grate the cheese. Combine the mushroom mass with chopped squid and half the grated cheese. Mix gently.

5. Stage

In a dry frying pan, lightly fry the flour. Add sour cream, cream, dill, salt and pepper. Stirring all the time, bring the mixture to a boil. Pour the sauce into the mushroom mass, mix.

1. Stage. Squid julienne: In a dry frying pan, lightly fry the flour. Add sour cream, cream, dill, salt and pepper. Stirring all the time, bring the mixture to a boil. Pour the sauce into the mushroom mass, mix.

6. Stage

Preheat the oven to 180 ° C. We spread the finished mass over the cocotte mills, sprinkle with the remaining cheese and the oven for 25 minutes, until golden brown.