Рецепты дальневосточной кухни
www.pacificrussiafood.ruЖюльен с гребешком
Фото: Анна Степанкина
Фото: Анна Степанкина
Способов приготовления самого популярного на Дальнем Востоке моллюска превеликое множество. Вот один из них. Получается нежно, сливочно и очень вкусно. Ведь с гребешком
Энергетическая ценность на 100 грамм
Калорийность, ккал
143,2Белки, грамм
5,9Жиры, грамм
11,3Углеводы, грамм
4,5Ингредиенты
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| Приморский гребешок (мускул) | 180 г (18 шт.) |
| Кабачок | 150 г (1-2 шт.) |
| Болгарский перец | 150 г (1,5 шт.) |
| Репчатый лук | 100 г (2 головки) |
| Сливочное масло 82% | 30 г |
| Сливки 22% | 150 мл |
| Растительное масло | 3 ст. л. |
| Сыр пармезан | 30 г |
| Соль | по вкусу |
| Чёрный молотый перец | по вкусу |
Фото: Анна Степанкина
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[TEXT] => <p>Переложите полученную смесь в кокотницы, посыпьте сверху тёртым сыром. Запекайте в разогретой до 180°C духовке 5 минут.</p>
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1
Нарежьте мелким кубиком гребешок, болгарский перец, кабачок и лук.
2
Обжарьте овощи до золотистого цвета на сковороде, предварительно разогретой с растительным маслом. Добавьте гребешок и жарьте ещё 3–5 минут.
3
Добавьте сливки и готовьте до загустения. Добавьте сливочное масло, перемешайте и подождите, пока оно растопится.
4
Переложите полученную смесь в кокотницы, посыпьте сверху тёртым сыром. Запекайте в разогретой до 180°C духовке 5 минут.
Евгений Березнюк
Шеф-повар гастробара "Южане"