Coulibiac recipe
information
This is an elegant Russian fish pie which has become a classic of French cuisine.
ingredients
50 g (2 oz) butter
450 g (1 lb) salmon or salmon trout
salt and freshly ground pepper
8 spring onions, washed and chopped or 1 onion, finely chopped
100 g (4 oz) cooked rice
100 g (4 oz) mushrooms, washed and sliced
2 hard-boiled eggs
grated rind and juice of 1/2 lemon
7 g (1 tbsp) fresh dill or 5 g (1 tsp) dried
7 g (1 tbsp) parsley, chopped
30 ml (2 tbsp) sour cream
450 g (1 lb) Puff Pastry, thawed if frozen
1 egg, beaten
450 g (1 lb) salmon or salmon trout
salt and freshly ground pepper
8 spring onions, washed and chopped or 1 onion, finely chopped
100 g (4 oz) cooked rice
100 g (4 oz) mushrooms, washed and sliced
2 hard-boiled eggs
grated rind and juice of 1/2 lemon
7 g (1 tbsp) fresh dill or 5 g (1 tsp) dried
7 g (1 tbsp) parsley, chopped
30 ml (2 tbsp) sour cream
450 g (1 lb) Puff Pastry, thawed if frozen
1 egg, beaten
method
1. Cut half the butter into small pieces and dab over salmon, season and wrap loosely in foil.
2. Bake in a preheated oven at 150°C (300°F) Gas 2 for 25 - 30 minutes.
3. Unwrap and allow to cool.
4. Melt the remaining butter and add the spring onions or very finely chopped onion.
5. Gradually stir in the cooked rice and mushrooms. Allow to cool.
6. Remove the skin and bones carefully from salmon and leave in large flakes.
7. Mix with the cooked rice and mushrooms, chopped hard-boiled egg, lemon rind and juice, dill, parsley and seasoning. Lastly add the sour cream.
8. Roll out the pastry to 35 cm x 35 cm (14 in x 14 in), then divide into four 17.5 cm (7 in) squares.
9. Put a quarter of the salmon in the middle of each square and turn dampened corners over and crimp the edges.
10. Brush with beaten egg and bake at 220°C (450°F) Gas 8, for about 20 minutes, reducing to 200°C (400°F) Gas 6 after the first ten minutes.
11. Serve garnished with watercress and baked mushrooms, and accompanied by Hollandaise Sauce or a jug of sour cream mixed with fresh chives.
2. Bake in a preheated oven at 150°C (300°F) Gas 2 for 25 - 30 minutes.
3. Unwrap and allow to cool.
4. Melt the remaining butter and add the spring onions or very finely chopped onion.
5. Gradually stir in the cooked rice and mushrooms. Allow to cool.
6. Remove the skin and bones carefully from salmon and leave in large flakes.
7. Mix with the cooked rice and mushrooms, chopped hard-boiled egg, lemon rind and juice, dill, parsley and seasoning. Lastly add the sour cream.
8. Roll out the pastry to 35 cm x 35 cm (14 in x 14 in), then divide into four 17.5 cm (7 in) squares.
9. Put a quarter of the salmon in the middle of each square and turn dampened corners over and crimp the edges.
10. Brush with beaten egg and bake at 220°C (450°F) Gas 8, for about 20 minutes, reducing to 200°C (400°F) Gas 6 after the first ten minutes.
11. Serve garnished with watercress and baked mushrooms, and accompanied by Hollandaise Sauce or a jug of sour cream mixed with fresh chives.
serving amount
serves 4
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