Julienne De Legumes Vegetables In Julienne Food

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

JULIENNE DE LEGUMES (VEGETABLES IN JULIENNE)

Steps:

• Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-inch wide julienne strips.
• Prepare the turnips in the same manner, cutting them into julienne strips.
• Cut the carrots in half crosswise. Prepare them as you did the zucchini and turnips.
• Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes.
• Add the turnips and let simmer one minute. Drain quickly.
• Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.

JULIENNED POTATOES LYONNAISE

Steps:

• Peel potatoes and drop into cold water to prevent discoloration. Using shredding disk of food processor or hand grater, grate potatoes as finely as possible. There should be about six cups. Drop grated potatoes into basin of cold water and set aside.
• Cut the onion in half lengthwise. Cut each half crosswise into very thin slices. There should be about one cup.
• Heat oil in nonstick 10-inch or 11-inch skillet. When oil is hot, drain potatoes, pat dry and add them to skillet. Add salt and pepper. Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes. Add butter. Toss and stir. Continue cooking about 2 minutes. Add onions. Toss and stir to blend thoroughly. Continue cooking, tossing and stirring occasionally, about 2 minutes.
• Using back of wooden spoon, press potato mixture to flatten well. Cook over moderately high heat about 2 minutes or until browned on bottom.
• Invert a round plate slightly larger than circumference of the skillet on top of skillet. Quickly turn skillet over so potatoes fall into the plate. Slip potatoes browned side up, back into skillet. Press down with back of wooden spoon.
• Cook on second side until nicely browned, about 2 minutes. Serve immediately.