Another
random recipe
random recipe?

For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
2008
100%
Proteins
89g
34%
Carbohydrates
124g
12%
Fats
129g
19%
 Per 100 g 
Calories
140
7%
Proteins
6g
2%
Carbohydrates
9g
1%
Fats
9g
1%
 Per person 
Calories
334
17%
Proteins
14g
6%
Carbohydrates
20g
2%
Fats
21g
3%
Traffic
  • Recipe seen 183,007 times
Rating
  • Already noted 24 times
  • Average note : 1.6/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 2 hours 16 min.
Resting : 3 min.
Cooking : 1 hour
Start to finish : 3 hours 19 min.
Preservation : Several days in the fridge, covered by a plastic film.


At what time?

timeAt what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 6 people : 9.96 €
 Per person  : 1.66 €

 Change currency:

 Note : These prices are only approximate. Read more...



email Get latest news in your e-mail box?

Next message on 2014-10-26

Step by step recipe:


1
Put salmon pieces in hot salted water with bouquet garni.

If your salmon pieces are not filleted, don't worry about skins and bones, it will be very easy to remove them when cooked.

Koulibiak in pie dish : Photo of step #1
2
Cook over a low heat until salmon flesh become opaque (4 - 5 minutes).

Drain and leave to cool a little.

Koulibiak in pie dish : Photo of step #2
3
Clean salmon pieces keeping only the flesh.

To remove the brown fat on back, use a knife.

Discard skin, fat and bones.

Koulibiak in pie dish : Photo of step #3
4
Set aside on absorbing paper.
Koulibiak in pie dish : Photo of step #4
5
Save time by cooking the eggs (hard boiled) in salmon cooking water.
Koulibiak in pie dish : Photo of step #5
6
After 10 minutes boiling, remove eggs and put into cold water.

Remove eggshell, and put back into cold water.

When eggs are completely cold, cut in slices. It's a matter of taste, but you can discard the first slice, of white only.

Koulibiak in pie dish : Photo of step #6
7
Cook rice in salted water with a chicken stock cube.

When cooked, add 2 tablespoons olive oil and mix well to prevent grains sticking together.

You can also prepare pilau rice.

Koulibiak in pie dish : Photo of step #7
8
Break off mushroom stalks, peel the caps.
Koulibiak in pie dish : Photo of step #8
9
And cut in small pieces.
Koulibiak in pie dish : Photo of step #9
10
Put a knob of butter in a pan, add chopped shallot, salt and pepper.

Cook one minute and add mushrooms, mix well.

Koulibiak in pie dish : Photo of step #10
11
Cook 3 - 4 minutes, add ½ lemon juice, salt and pepper, then check seasoning.

Leave to cool and drain in a strainer.

Koulibiak in pie dish : Photo of step #11
12
Prepare 400 g fresh spinach.
Koulibiak in pie dish : Photo of step #12
13
Roll out the puff pastry, brush with beaten egg-yolk on one side.

Put back in the fridge for one hour.

Koulibiak in pie dish : Photo of step #13
14
After this time remove from the fridge, and put in your mould, the egg-coated side in the bottom.

It's a delicate operation because the egg is very sticky.

Press well in to be sure that puff pastry is in contact with the bottom and sides of the dish.

Koulibiak in pie dish : Photo of step #14
15
Start the koulibiac: put a layer of salmon in the dish.
Koulibiak in pie dish : Photo of step #15
16
Cover with a layer of rice.
Koulibiak in pie dish : Photo of step #16
17
A layer of mushrooms.
Koulibiak in pie dish : Photo of step #17
18
A layer of sliced eggs.
Koulibiak in pie dish : Photo of step #18
19
A layer of spinach.
Koulibiak in pie dish : Photo of step #19
20
Another layer of salmon.
Koulibiak in pie dish : Photo of step #20
21
And finally a second layer of rice.
Koulibiak in pie dish : Photo of step #21
22
Fold over the puff pastry to seal the koulibiac. Remember to leave a small hole to let out steam during cooking.

Don't do as in the photo, remember to clean off any egg-yolk around the dise, otherwise it will burn during cooking and smoke in the oven.

Refrigerate until the oven is ready.

Koulibiak in pie dish : Photo of step #22
23
Preaheat your oven to 230°C or 446°F, and put koulibiak in for 20 - 30 minutes.

Watch for coloration, take it out as soon as it is golden brown.

Koulibiak in pie dish : Photo of step #23
24
Wait a few minutes before turning out from dish.
Koulibiak in pie dish : Photo of step #24
25
Cut thick slices with a bread knife (easier).

You can serve this koulibiac in hot plates with a slightly sharp sauce like a béarnaise or with a beurre blanc.

Koulibiak in pie dish : Photo of step #25

Remarks:

When you make the koulibiak layers, don't hesitate to press each down to fill the dish well.

This recipe is not really difficult, the are there because it's a bit long due as there are many ingredients to prepare. But most of them can be prepared in advance, the day before or so.

Salmon is not the main fish, the original recipe is made with pike, so you can easily substitute another of your choice.

Source:

Home made

Last modified on: August 3rd 2012

Back to top of page


You might also like:

French baguettesStewed apple (compote)Pâté de campagneCrème bruléeMacarons (the original French macaroons) Confectioner's custard (Crème pâtissière, or French pastry cream)Home-made terrine of foie gras Artichoke hearts forestier
Nota: Rollover photos with your mouse to see recipe title.

email Get latest news in your e-mail box?

Next message on 2014-10-26

Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Quick access to cooking-ez.com
Recipes:
My EZ Cooking:
Know How:
All about this site:
Do-it-yourself:
Miscellanous:
Contacts: