Salmon Coulibiac RecipeOrigin: European Period: Traditional |
Ingredients:
60g basmati rice, washed and drained 
Salmon Coulibiac Preparation:Method:Lightly grease a sheet of aluminium foil then fold into a parcel. Add 1 tbsp lemon juice then season the salmon fillets and lay on the foil. Drizzle the remaining lemon juice on top and lay the dill on top. Close the foil parcel tightly about the fish them place on a baking tray and set in an oven pre-heated to 180°C and bake for 20 minutes. Remove from the oven and allow to rest for 5 minutes then open the parcel a little to allow any steam to escape. Set aside for the fish to cool completely then remove the dill and flake the fish flesh into a bowl. Whilst the fish is cooking, place the rice in a bowl of boiling water along with a pinch of turmeric. Cook for about 18 minutes, or until the rice is just cooked but still firm (al dente). Drain and set aside. Melt the butter in a large frying pan and when molten use to fry the onion until just soft and translucent (about 5 minutes). Add the mushrooms and fry for another 4 minutes, or until they are just softened. Now add the cooked rice, salmon, parsley, tarragon and dill to the pan and season to taste. Mix to combine and just to heat through then take off the heat. Place the puff pastry on a clean work surface and cut to a 30cm rectangle. Spoon the salmon mixture down the centre of the pastry and lay the sliced eggs on top. Wrap the pastry all over the mixture and secure the edges. Brush the surface of the pastry with beaten egg then transfer to a baking tray and place in the refrigerator to cool for 30 minutes. After this time sprinkle a few sesame seeds on top of the pastry and place in an oven pre-heated to 200°C. Bake for 30 minutes, or until the pastry is golden and the filling has heated through. Allow to cool for a few minutes and slice before serving. |
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