Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
363 K 4.2/5 (39 reviews)
3 hours 20 min.
Average
6 people
15 IngredientsLast modified on: September 7th 2018
For 6 people, you will need:
- 1
200 g fresh salmon - 2
1 Bouquet garni - 3
3 Eggs - 4
100 g rice - 5
150 g button or field mushrooms - 6
400 g fresh spinach - 7
200 g Puff or flaky pastry (pâte feuilletée) - 8
1 chicken stock cube - 9
a little olive oil (optional) - 10
2 knobs butter - 11
½ lemon - 12
1 shallot - 13
20 g beaten egg - 14
salt - 15
pepper - Total weight: 1,375 grams
Change measures:
Times for this recipe
Preparation: 2 hours 20 min.
Resting: 3 min.
Cooking: 1 hour
All in all: 3 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
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.
If your salmon pieces are not filleted, don't worry about skins and bones, it will be very easy to remove them when cooked.
Stage 2 - 5 min.
Cook over a low heat until salmon flesh become opaque (4 - 5 minutes).
Drain and leave to cool a little.
Drain and leave to cool a little.
Stage 3 - 5 min.
Clean salmon pieces keeping only the flesh.
To remove the brown fat on back, use a knife.
Discard skin, fat and bones.
To remove the brown fat on back, use a knife.
Discard skin, fat and bones.
Stage 4 - 1 min.
Set aside on absorbing paper.
Stage 5 - 1 min.
Save time by cooking the eggs (hard boiled) in salmon cooking water.
Stage 6 - 10 min.
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.
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.
Stage 7 - 10 min.
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.
When cooked, add 2 tablespoons olive oil and mix well to prevent grains sticking together.
You can also prepare pilau rice.
Stage 8 - 10 min.
Break off mushroom stalks, peel the caps.
Stage 9 - 5 min.
And cut in small pieces.
Stage 10 - 1 min.
Put a knob of butter in a pan, add chopped shallot, salt and pepper.
Cook one minute and add mushrooms, mix well.
Cook one minute and add mushrooms, mix well.
Stage 11 - 4 min.
Cook 3 - 4 minutes, add ½ lemon juice, salt and pepper, then check seasoning.
Leave to cool and drain in a strainer.
Leave to cool and drain in a strainer.
Stage 12 - 1 hour 9 min.
Prepare 400 g fresh spinach.
Stage 13 - 3 min.
Stage 14 - 10 min.
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.
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.
Stage 15 - 5 min.
Start the koulibiac: put a layer of salmon in the dish.
Stage 16 - 3 min.
Cover with a layer of rice.
Stage 17 - 3 min.
A layer of mushrooms.
Stage 18 - 3 min.
A layer of sliced eggs.
Stage 19 - 2 min.
A layer of spinach.
Stage 20 - 3 min.
Another layer of salmon.
Stage 21 - 3 min.
And finally a second layer of rice.
Stage 22 - 3 min.
Fold over the puff pastry to seal the koulibiac. Remember to leave a small hole to let out steam during cooking.
Refrigerate until the oven is ready.
Refrigerate until the oven is ready.
Stage 23 - 30 min.
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.
Watch for coloration, take it out as soon as it is golden brown.
Stage 24 - 3 min.
Wait a few minutes before turning out from dish.
Stage 25 - 5 min.
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.
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.
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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 790 RDI=80 % | 740 RDI=110 % | 1,880 RDI=90 % | 7,880 RDI: 90 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=5 % | 50 RDI=8 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 30 RDI=10 % | 130 RDI=10 % | 120 RDI=20 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 6 people : 8.15 €
- Per person : 1.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fresh spinach
Like these other recipes: Fresh spinach with cream, Baby spinach salad, Tex-Mex chicken burger, Mixed vegetable curry, Rice and fresh spinach salad, ... See them all 9
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Langoustine and leek tarts, Cheese and tomato tart, Beef Wellington, Saint Honoré cake, ... See them all 71
Fresh salmon
Like these other recipes: Salmon and Spinach Gratin, Pan-fried salmon with white cabbage, Salmon with sorrel, Seafood feuillantines, Salmon chard rolls, ... See them all 11
Button or field mushrooms
Like these other recipes: African style chicken, Beurre d'escargot, Baker's tuna and mushroom tart, Sausage mushroom and cheese crumble, Simple mushroom salad with thyme and lemon, 3 ways, ... See them all 14
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024273 K4.5 1 hour 25 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018412 K 24.3 45 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...May 10th 2023263 K5 1 hour 50 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018404 K4.8 7 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011487 K 92.5 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
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.