Salmon Coulibiac Recipes

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SALMON COULIBIACS



Salmon Coulibiacs image

Individual portions are easier to serve at dinnertime than a single large coulibiac, a Russian dish of puff pastry enveloping poached salmon, mushrooms, and rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 2h15m

Number Of Ingredients 17

1/2 cup dry white wine, such as Sauvignon Blanc
1 dried bay leaf
1 celery stalk, cut into 2-inch pieces
1/2 teaspoon black peppercorns
12 ounces center-cut skinless salmon, preferably wild
1 stick unsalted butter
1 leek, well rinsed, root ends trimmed, cut into 1/4-inch rounds
8 ounces cremini mushrooms, cut into 1/4-inch slices (2 1/2 cups)
1 tablespoon all-purpose flour, plus more for dusting
1/2 cup cooked long-grain rice
1/4 cup chopped fresh dill
Coarse salt and freshly ground pepper
2 packages (each 14 ounces) all-butter puff pastry, thawed
1 egg yolk
1 tablespoon heavy cream
Lemon wedges, for serving
Sour-Cream-and-Dill Sauce, for serving

Steps:

  • Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces.
  • Melt 3 tablespoons butter in a medium saute pan over medium-high. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks.
  • Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine.
  • On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16-inch rectangle, 1/8 inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired.
  • Preheat oven to 425 degrees, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about 1/4 cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes.
  • Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown, about 30 minutes. Serve warm, with lemon wedges and sauce.

SALMON COULIBIAC



Salmon Coulibiac image

Provided by Robert Irvine : Food Network

Time 1h40m

Yield 12 to 16 servings

Number Of Ingredients 10

2 sheets frozen pastry dough, thawed
1 egg yolk, beaten with 1 tablespoon milk, for egg wash
3 cups spinach, sauteed and squeezed dry
1/2 pound freshly sliced mushrooms sauteed and patted dry
1 (3 to 4-pound) side of salmon
Salt and freshly ground black pepper
2 hard-boiled eggs, chopped
1 onion, sliced
1 tablespoon fresh dill leaves
1 teaspoon freshly chopped thyme leaves

Steps:

  • Roll out 2 pastry sheets to 1/2-inch thickness and set aside in the refrigerator for 30 minutes to rest prior to assembly. (This will make it easier to handle). At this time preheat the oven to 350 degrees F.
  • When ready to assemble, lay 1 of the pastry sheets on a flat floured surface. Brush with egg wash and evenly spread the spinach on top. Then cover the spinach with the sauteed mushrooms.
  • Lay the whole side of salmon on top of the spinach and mushrooms, making sure you have at least 1/2-inch of pastry left all around the salmon.
  • Preheat oven at 350 degrees F.
  • Season the salmon with salt and pepper and top with the chopped eggs and sliced raw onion.
  • Sprinkle with chopped dill and thyme and brush the egg wash liberally around the edges of the bottom pastry.
  • Place the other pastry sheet on top of the salmon and press the 2 sheets together so they seal tightly (the whole thing should look like a parcel). Egg wash the top and sprinkle with little salt. Transfer the salmon to a sheet pan and place in the preheated oven for 30 minutes.
  • After 30 minutes check internal temperature by placing an instant-read thermometer into the center of the salmon. When it reads 125 degrees F remove from the oven and allow to rest for a further 10 minutes. It will continue to cook for a further 20 minutes or so.
  • Transfer salmon to a cutting board and using a serrated knife, slice into 2-inch pieces. Place on a serving platter and enjoy.

SALMON COULIBIAC



Salmon coulibiac image

This majestic fish pie makes a brilliant dinner party centrepiece which can be prepared ahead

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 16

4 eggs
50g butter
700g skinless, boneless lightly smoked raw salmon fillets (available from Waitrose & Sainsbury's - if you can't find them, use non-smoked raw salmon fillets), cut into finger thick slices
2 x 375g blocks all-butter puff pastry
1 egg, beaten, for glazing
1 large onion, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
2 star anise
200g basmati rice
1 bay leaf
4cm piece cinnamon stick
400ml fish stock or water
zest 1 lemon, juice ½
large bunch dill

Steps:

  • First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
  • Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
  • Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
  • To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
  • Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
  • To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

Nutrition Facts : Calories 917 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 7.63 milligram of sodium

COULIBIAC OF SALMON



COULIBIAC OF SALMON image

Categories     Fish     Bake

Yield Serves 8.

Number Of Ingredients 28

2 packages crescent rolls
2 eggs
2 T. water
Salmon:
1 2 -2 1/2 pound filet of salmon
1 cup dry white wine
salt and pepper
2 T. minced shallots
1 T. butter
1/4 pound thinly sliced mushrooms
1/4 C. dill, finely chopped
Spinach:
1 cup chopped frozen spinach, drained
1 clove garlic, crushed
1 large shallot, finely chopped
2 T. Pernod
1 large leek, chopped
2 T. butter
Rice:
3/4 cup rice
1 medium onion, minced
2 T. butter
2 C. court bouillion or fish stock
4 T. chopped parsley
salt and pepper
Decorations:
Pastry cut outs
Herbs and seasonal fruits or flowers.

Steps:

  • The day before party, prepare all the individual layers and refrigerate. Salmon layer: Cook shallots in butter. Add mushrooms. Saute 1 minute. Place fish in poacher. Add mushrooms, shallots, dill, salt and pepper. Pour in wine , cover and bake 20-25 minutes until firm. Remove and reserve liquid for rice. Cool. Spinach layer: Saute spinach in butter with garlic and shallot. Add Pernod and leeks. Saute about 1 minute. Cool. Rice layer: Saute onions in butter until soft. Add rice and cook, stirring, until transparent. Add bouillion. Reduce heat and cook about 20 minutes, covered, until rice is done. Assembly: Preheat oven to 375. Roll out 4 sections of crescent roll pastry to about 7"x10" on greased baking sheet. Onto pastry, layer rice mixture, spinach mixture, then salmon and mushroom mixture. Season with salt and pepper. Top with same 7" x10" pastry as on bottom. Pinch edges and seal completely. Make egg wash of 2 eggs beaten with 2 T. water. Brush onto pastry. Cut out decorations and affix to top of pastry. Rebrush with egg wash. Cut several little slits in top for vents. Refrigerate for 1 hour. Bake for approximately 1 hour. Let sit for at least 1/2 hour before serving.

COULIBIAC OF SALMON



Coulibiac of Salmon image

This dish is a true show-stopper with a gorgeous golden crust and layers of yummy goodness inside! It's perfect for dinner parties or hosting the boss, and fairly easy to put together. Enjoy!

Provided by spicyperspective

Categories     Savory Pies

Time 1h5m

Yield 4 pastries

Number Of Ingredients 11

2 sheets of thawed puff pastry
2 tablespoons unsalted butter
3 shallots, thinly sliced
1 lb mushroom, sliced
1/2 cup white wine
1/4 cup chopped dill
1 cup cooked rice (leftover)
salmon, cut in half for 4 square-ish pieces
10 ounces frozen chopped spinach, thawed
1 egg
salt and pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste and add the wine. Allow the mushrooms to simmer until the wine has completely reduced and the mushrooms are nearly dry--about 15-20 minutes.
  • Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice--make sure to leave a border around the edges.
  • Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt.
  • Once the mushrooms have cooked down, layer them on top of the spinach.
  • Now top each stack with a half-portion of salmon. Salt and pepper the Salmon and sprinkle with fresh dill.
  • Whisk the egg and brush it around the exposed puff pastry edges.
  • Roll the second piece of puff pastry out to a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
  • Brush the remaining egg over the tops. Cut a small vent in the top of each pastry.
  • Bake for 20-30 minutes until the tops are golden!

Nutrition Facts : Calories 887.8, Fat 54.8, SaturatedFat 16.1, Cholesterol 68.1, Sodium 385.4, Carbohydrate 78.8, Fiber 5.3, Sugar 3.8, Protein 18.4

EASY SALMON COULIBIAC



Easy salmon coulibiac image

This dish of pastry-wrapped rice and fish is easy but impressive so it works well as a midweek meal or dinner party centrepiece

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 10

2 eggs
3 tbsp olive oil or rapeseed oil
200g mushrooms , chopped
200g packet cooked brown rice
½ small pack dill
2 lemons , 1 zested and juiced, 1 cut into wedges, to serve
2 tbsp capers , chopped
270g packet filo pastry (7 sheets)
salad leaves , to serve
600g salmon fillet , boned and skinned

Steps:

  • Boil the eggs for 7 mins, then plunge into cold water. Heat 1 tbsp oil in a frying pan, add the mushrooms and a pinch of seasoning and cook, stirring occasionally, for 8-10 mins until golden. Add the rice, dill, lemon zest and juice, capers and some more seasoning, then remove from the heat.
  • Line a baking sheet with parchment. Put two sheets of pastry next to each other on the tray, slightly overlapping in the middle. Brush with some oil and top with another two sheets, then repeat with two more sheets. Butterfly the salmon by cutting through the side, but not all the way through, so you can open it like a book. Heat oven to 180C/160C fan/gas 4.
  • Place the salmon on the pastry and stuff with the rice mixture. Peel and slice the boiled eggs and arrange on the rice. Close up the salmon fillet, season and wrap with the pastry to form a parcel. Scrunch the remaining pastry sheet over the top, drizzle with a little more oil and bake for 40 mins. Serve with lemon wedges and dressed salad leaves.

Nutrition Facts : Calories 477 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.9 milligram of sodium

SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE



Salmon Mushroom Coulibiac With Sour Cream Dill Sauce image

My mother-in-law gave me this recipe to help use up the prodigious amounts of salmon in my freezer. It is a very attractive dish with a wonderful cream cheese pastry that will make people think you are a cooking superstar! This is best to make ahead of time as it is a bit of a futzy dish and then pop in the oven before your company is coming.

Provided by cyaos

Categories     Savory Pies

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 22

2 salmon fillets
1 egg yolk
3/4 cup cream cheese, softened
3/4 cup butter, softened
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons vegetable oil
3 cups mushrooms, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 onion, sliced
2 garlic cloves, minced
1/2 cup long-grain rice
2 cups fresh spinach, chopped
2 tablespoons fresh dill, chopped
1 cup sour cream
2 tablespoons fresh dill, chopped
2 tablespoons milk
1/2 teaspoon lemon rind, grated
1 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • SOUR CREAM DILL SAUCE:.
  • Mix all ingredients together in a bowl and refrigerate until ready to serve.
  • PASTRY:.
  • In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
  • Stir in flour just to blend.
  • Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
  • FILLING:.
  • Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
  • Transfer to bowl.
  • In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
  • Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
  • Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
  • PREPARING COULIBIAC:.
  • Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
  • Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
  • Top with 1 salmon fillet; spread with mushroom mixture.
  • Top with remaining salmon fillet; spoon remaining rice mixture over the top.
  • Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
  • Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
  • Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
  • Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

INDIVIDUAL COULIBIACS OF SALMON



Individual Coulibiacs of Salmon image

Salmon coulibiac, a combination of Russian ingredients and French techniques, was perhaps the epitome of imperial Russian cuisine. It can be a daunting task for even the most experienced cook, but our version can be made in a short time and is every bit as delicious as the classic.

Provided by Martha Stewart

Yield Makes 6 coulibiacs

Number Of Ingredients 17

2 cups white wine
3 cups water
1 celery stalk, cut into 1-inch lengths
1 cup celery leaves
1/2 teaspoon black peppercorns
2-3 bay leaves, preferably fresh
3 pounds salmon steaks
10 tablespoons unsalted butter
2 cups julienne of leek
12 ounces sliced mushrooms
1 ounce (1 package) Japanese cellophane noodles
1/4 cup chopped fresh dill
Salt and freshly ground black pepper
2 1/2 tablespoons freshly squeezed lemon juice
1 pound Puff Pastry, chilled
1 egg yolk
1 tablespoon heavy cream

Steps:

  • In a large saucepan over medium heat, combine wine, water, celery, celery leaves, peppercorns, and bay leaves. Add the salmon and bring to a light simmer; cook until just done (still pink inside), about 2 minutes. Pull the flesh from the bones and skin, watching for small bones. Put the salmon in a large bowl. Discard skin and bones. (Save stock for fish soup.)
  • Saute the leeks over medium heat in 2 tablespoons of the butter until soft. Saute the mushrooms over medium heat in 3 tablespoons of butter until dark brown, 8 to 10 minutes. Add both to the salmon meat. Soak the cellophane noodles in hot water for a few minutes, then drain well and chop. Melt the remaining butter and add to the salmon mixture, along with the noodles, dill, salt and pepper to taste, and lemon juice. Mix well and cover. Refrigerate until ready to bake.
  • Heat oven to 400 degrees. Divide puff pastry in half, and roll out on a lightly floured board to 1/8 inch. Cut 6 4-inch-by-4-inch squares and 6 5-inch-by-5-inch squares. Gather the scraps and roll them out again; cut into decorative shapes.
  • Line a baking sheet with a piece of parchment paper. Place the smaller pastry squares on the sheet. Mound filling on each, leaving a 3/4-inch border. With a pastry brush, dampen borders with ice water. Top each square with one of the larger pastry squares. Crimp the edges to seal tightly. Brush the decorations with ice water and place them on the coulibiacs.
  • Beat together egg yolk and cream, and brush over coulibiacs. Bake for 30 minutes, or until puffed and golden brown. Serve with lemon juice and melted butter.

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Calories 1155 per serving
Category Main Dishes
  • In a food processor, pulse the flour, salt and butter until pea-sized pieces form. Add the water and eggs. Pulse again until a ball starts to form. Remove the dough from the processor. Shape into two discs. Cover in plastic wrap and refrigerate for 30 minutes.
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  • In a large skillet over medium-high heat, wilt the spinach in the butter. Season with salt and pepper. With a sieve, drain the spinach, pressing to squeeze out any excess liquid. Set aside.
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COULIBIAC OF SALMON - A SPICY PERSPECTIVE
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From linsfood.com


SALMON COULIBIAC - CITYLINE
2019-12-17 Followed by the side of salmon, salmon mousse, spinach and then crepes. Once down, roll the edges in the puff pastry to create a roll. Seal the edges with the egg wash and place the seam down on the parchment paper. Brush the rest of the puff pastry with the egg wash and chilled before baking. Cook in the oven for 30 to 40 minutes.
From cityline.tv


SALMON KOULIBIAC RECIPE - BBC FOOD
Method. Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Melt the butter in a frying pan and fry the ...
From bbc.co.uk


COULIBIAC OF SALMON WITH PICKLED BEETS AND KALE - FOOD & WINE
Preheat oven to 375°F with rack positioned in lower third of oven. Heat oil in a large skillet over medium. Add garlic, and cook, stirring constantly, until just beginning to brown, about 1 ...
From foodandwine.com


SALMON COULIBIAC | FOOD PERESTROIKA
2011-05-14 6 oz chicken stock. Sauté the leeks with half of the butter in a small saucepan over medium heat for 3 minutes, stirring regularly. Season with salt, add the chicken stock, and simmer until the leeks are soft. Let cool for 5 minutes. Transfer to a blender, add the rest of the butter, and process until smooth.
From foodperestroika.com


WHOOPS, SOMETHING WENT WRONG ON OUR END - CTV
500. Whoops, something went wrong on our end. Try refreshing the page, or going back and attempting the action again. Please contact us if this problem persists.
From ctv.ca


RUSSIAN SALMON COULIBIAC (VIDEO) - TATYANAS EVERYDAY FOOD
2020-12-22 Ideally, the salmon should be about 6-inches wide. Keep the trimmed pieces and add them to the coulibiac also. Pat the salmon dry with a paper towel, then spread the herbed butter evenly all over. Preheat the oven to 375F/190C and line a large baking sheet with parchment paper or silicone mat.
From tatyanaseverydayfood.com


SALMON COULIBIAC RECIPE | READY-MADE PASTRY | JUS-ROL
Increase oven temperature to 220ºC (200º for fan assisted ovens)/425ºF/ Gas M7. In a large bowl mix the cooked rice, dill, parsley, lemon zest a generous squeeze of lemon juice and salt and pepper. Roughly chop the hard boiled eggs, add to the bowl, mix well and check for seasoning. To assemble the pie, unroll the pastry sheets and lay one ...
From jusrol.co.uk


SALMON COULIBIAC RECIPE - GREAT BRITISH CHEFS
2. Preheat the oven to 180°C/gas mark 4. 3. Meanwhile, place the salmon into a roasting tray and pour over the white wine. Season generously and place half of the butter on top of the salmon. Cover the tray with foil and cook in the oven for 8 minutes until just firm, then remove the tin foil and leave to cool.
From greatbritishchefs.com


SALMON COULIBIAC RECIPE | THE FISH SOCIETY
1 egg lightly beaten to glaze. Method. Preheat the oven to 200C / 400F / Gas 6. Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add cumin, coriander and cardamom. Add the sliced mushrooms and cook until softened. Stir in the rice, lemon zest, parsley and dill.
From thefishsociety.co.uk


SALMON COULIBIAC - SHOKUGEKI NO SOMA WIKI
Real Facts. A coulibiac (from Russian: кулебя́ка, kulebyáka) is a type of Russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. The dish was so popular in Russia in the early part of the 20th century ...
From shokugekinosoma.fandom.com


COULIBIAC OF SALMON WITH DILL | CANADIAN LIVING
2005-07-14 Use diced red pepper for berries. Reserve remaining glaze. Chill Coulibiac, lightly covered, for at least 1 hour. Brush with remaining glaze and bake in 400°F (200°C) oven for 1 hour or until golden. Transfer to serving platter; garnish with dill or parsley. To serve, cut into slices about 1-1/2 inches (4 cm) thick.
From canadianliving.com


HOW TO COOK A RUSSIAN SALMON COULIBIAC - YOUTUBE
Michael G, Eugene, Jen and Michael V are put to the test in a pressure test! The home cooks are tasked to replicate a Russian salmon coulibiac!Subscribe to M...
From youtube.com


SALMON COULIBIAC WITH DILLY SOUR CREAM RECIPE ON FOOD52
2022-03-04 Ingredients . Salmon Coulibiac; 1 (about 8x3½-inch) salmon fillet (about 1¾ pounds), skin removed; Kosher salt, for seasoning; All-purpose flour, for dusting; 1 (14-ounce) package Dufour puff pastry; 4 large leaves lacinato kale, stems removed; Extra-virgin olive oil, for sautéing; 3 large shallots, peeled and sliced into rings; 1 1 / 2 cups cooked long-grain rice; 1 …
From food52.com


SALMON KULEBYAKA PIE - COULIBIAC (Кулебяка) - PETER'S FOOD ...
2016-02-25 Preheat oven to 190°C/345°F. Beat an egg yolk with 1 teaspoon of whipping cream (optional) and brush all over the Kulebyaka. Using a small knife, make 2 incisions on top of the Kulebyaka, or using a wooden skewer, prick 8 holes to allow steam to escape. Place in a preheated oven and bake for a total of 40 minutes.
From petersfoodadventures.com


THE ROYAL CHEF WALKED US THROUGH PRINCE PHILIP'S VERY FAVORITE …
2020-03-24 strandbooks.com. $828.00. SHOP NOW. Whilst putting together a gorgeous and elegant salmon coulibiac—a Russian dish in which salmon, seasoning, and veg are piled into a generous casing of puff ...
From delish.com


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