Sea food

Koulibiak in pie dish

Step by step recipe:


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

    Drain and leave to cool a little.
  3. 5 min.Koulibiak in pie dish : Photo of step #3Clean salmon pieces keeping only the flesh.

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

    Discard skin, fat and bones.
  4. 1 min.Koulibiak in pie dish : Photo of step #4Set aside on absorbing paper.
  5. 1 min.Koulibiak in pie dish : Photo of step #5Save time by cooking the eggs (hard boiled) in salmon cooking water.
  6. 10 min.Koulibiak in pie dish : Photo of step #6After 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.
  7. 10 min.Koulibiak in pie dish : Photo of step #7Cook 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.
  8. 10 min.Koulibiak in pie dish : Photo of step #8Break off mushroom stalks, peel the caps.
  9. 5 min.Koulibiak in pie dish : Photo of step #9And cut in small pieces.
  10. 1 min.Koulibiak in pie dish : Photo of step #10Put a knob of butter in a pan, add chopped shallot, salt and pepper.

    Cook one minute and add mushrooms, mix well.
  11. 4 min.Koulibiak in pie dish : Photo of step #11Cook 3 - 4 minutes, add ½ lemon juice, salt and pepper, then check seasoning.

    Leave to cool and drain in a strainer.
  12. 1 hour 9 min.Koulibiak in pie dish : Photo of step #12Prepare 400 g fresh spinach.
  13. 3 min.Koulibiak in pie dish : Photo of step #13Roll out the puff pastry, brush with beaten egg-yolk on one side.

    Put back in the fridge for one hour.
  14. 10 min.Koulibiak in pie dish : Photo of step #14After 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.
  15. 5 min.Koulibiak in pie dish : Photo of step #15Start the koulibiac: put a layer of salmon in the dish.
  16. 3 min.Koulibiak in pie dish : Photo of step #16Cover with a layer of rice.
  17. 3 min.Koulibiak in pie dish : Photo of step #17A layer of mushrooms.
  18. 3 min.Koulibiak in pie dish : Photo of step #18A layer of sliced eggs.
  19. 2 min.Koulibiak in pie dish : Photo of step #19A layer of spinach.
  20. 3 min.Koulibiak in pie dish : Photo of step #20Another layer of salmon.
  21. 3 min.Koulibiak in pie dish : Photo of step #21And finally a second layer of rice.
  22. 3 min.Koulibiak in pie dish : Photo of step #22Fold 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.
  23. 30 min.Koulibiak in pie dish : Photo of step #23Preaheat 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.
  24. 3 min.Koulibiak in pie dish : Photo of step #24Wait a few minutes before turning out from dish.
  25. 5 min.Koulibiak in pie dish : Photo of step #25Cut 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.

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, but 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

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