Julienne Duo With Cider


The ling, also known as Julian is never as well accompanied as when associated with a delicious julienne of vegetables.

Ingredients for 4 persons:

  • 1 kg of ling fillet or julienne
  • 500 g of vegetable julienne (frozen)
  • 30 g of butter
  • 35 cl of raw cider
  • 2 tbsp. dehydrated fish stock
  • 4 c. fresh cream
  • 1 C. tablespoons soya sauce
  • 1 C. paprika
  • Salt pepper.

Recipe of julienne duo with cider:

Pour the cider in a saucepan, add the stock, whip, bring to a boil, then adjust the fire so that the liquid simmers.

Let reduce by half over for 40 minutes.

Cut the fish fillets into pieces. Brown them in the butter in a casserole.

Drain with a slotted spoon and add the julienne vegetables instead. Let it come back 10 min.

Put the fish back in the casserole, salt and pepper.

Pour the soy sauce into the cider reduction, add the paprika and cream.

Stir, pour into the casserole, cover and let simmer for 15 minutes before serving.

Enjoy your meal!

Visual Credit: The Ciders of France


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