Coulibiac of Salmon
Ingredients
The filling
-
24
oz
salmon filet
-
2
cups
cooked rice
-
1
tablespoon
red pepper, fine dice
-
1
teaspoon
Italian parsley, fine mince
-
16
oz
baby spinach, sautéed
-
2
large
shallots, fine dice
-
16
oz
mushrooms, sliced and sautéed
-
2
oz
bleu cheese (optional)
-
2
large
hard cooked eggs
-
2
sprigs
dill
-
to taste
sea salt and black pepper
-
2
sheets
puff pastry
-
1
large
egg, lightly beaten
Dijon Dill Sauce
-
1
teaspoon
dill, finely minced
-
2
oz
white wine
-
2
tablespoons
Dijon mustard
-
6
oz
heavy cream
-
2
tablespoons
butter
-
to taste
sea salt and black pepper
Instructions
- Sauté spinach with shallots and allow to cool, then squeeze out liquid and chill.
- Sauté mushrooms until caramelized, drain liquid, and chill.
- Cook rice in stock, mix in red peppers and parsley, and chill.
- Roll out puff pastry on a floured surface to about 12 x 15 inches.
- Layer cooked rice on the pastry, ensuring it's at least 1 inch deep.
- Add sautéed spinach on top of the rice layer.
- Add sautéed mushrooms on top of the spinach layer.
- Place seasoned salmon on top of the mushrooms and add dill.
- Optionally, add sliced hard-boiled eggs on top of the salmon.
- Roll out the second sheet of puff pastry and place it over the filling.
- Brush the edges of the bottom pastry with beaten egg to seal.
- Use a fork to seal the edges and brush the top with beaten egg.
- Bake at 350°F for 50-60 minutes until golden brown and cooked through.
- Slice and serve with Dijon dill sauce.
Nutrition Facts (estimated)
Servings
6
Calories
933
Total fat
59g
Total carbohydrates
60g
Total protein
41g
Sodium
584mg
Cholesterol
212mg
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