How to make julienne of chanterelles

Julien is a traditional hot snack of French cuisine. It is served almost in all restaurants in the world, and the recipe for cooking this dish is known to every chef and housewife.

But nevertheless there are a lot of subtleties and secrets that must be observed when processing products. They do such a dish, like julienne with chicken and chanterelles, juicy and tasty. Therefore, they must be taken into account in the cooking process and do not violate the technology of heat treatment.

Ingredients

For preparation it is required:

• Mushrooms chanterelle - 500 g;
• Chicken fillet - 500 g;
• Onion - 1-2 pcs .;
• Hard cheese;
• salt;
• cream;
• black pepper.

Preparation

First, you need to prepare all the products so that you do not get distracted. First of all, it is necessary to cut the onion. Some chefs prefer to do this in the form of cubes, but half-rings are better for such a dish as a julienne of chanterelles. The recipe requires that the cutting be thin and uniform. Next you need to grate the cheese on a fine grater. Its quantity must be measured at its own discretion and taste.

Particular attention is paid to the preparation of mushrooms and chicken. First of all, they must be thoroughly washed and dried. You can use paper towels to speed up this process. Then the products are cut into small pieces of the same size. They are salted, peppered, but do not mix, because the julienne of chanterelles and chicken is prepared in stages, dividing the process for each product.

Preparation

To begin with, fry the onions in a frying pan with a small amount of vegetable oil. When it becomes golden, it is transferred to a separate container, and the same oil is prepared mushrooms until a ruddy crust appears. After that, grill the chicken fillet until ready. In this case, the same oil is used, so that the chanter from the chanterelles becomes impregnated with the taste of all the products.

Next, you need to prepare a special dish. In restaurants for this use small frying pans, specially designed for this dish. However, at home, you can use small metal forms for baking. In them layers we spread onion, meat and mushrooms. To julienne of chanterelles turned juicy, it is poured with a lot of cream and topped with cheese. It is in this form of the mold to be put in the oven, where the dish will be cooked until the cheese is melted. After that, snack is removed and decorated with a small amount of greenery.

Innings

To the table, a roast chicken is served as a hot snack. It is believed that this dish is best suited for cold vodka, which makes it especially popular in the countries of the former USSR, as well as France and Canada. Some housewives serve the julien as a main dish, spreading it on one plate along with the garnish. Such a presentation is also considered acceptable and is widely used in modern cooking.

You can use parsley as a decoration. From drinks to such a dish serve red wine or vegetable juices.