Koulibiak in pie dish


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.
288,4784.3/5 for 29 ratings
Grade this recipe:

Last modified on: September 7th 2018

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
2 hours 16 min.3 min.1 hour3 hours 19 min.
Keeping: Several days in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 2 min.
Koulibiak in pie dish : Photo of step #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.

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

Drain and leave to cool a little.

Stage 3 - 5 min.
Koulibiak in pie dish : Photo of step #3
Clean salmon pieces keeping only the flesh.

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

Discard skin, fat and bones.

Stage 4 - 1 min.
Koulibiak in pie dish : Photo of step #4
Set aside on absorbing paper.

Stage 5 - 1 min.
Koulibiak in pie dish : Photo of step #5
Save time by cooking the eggs (hard boiled) in salmon cooking water.

Stage 6 - 10 min.
Koulibiak in pie dish : Photo of step #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.

Stage 7 - 10 min.
Koulibiak in pie dish : Photo of step #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.

Stage 8 - 10 min.
Koulibiak in pie dish : Photo of step #8
Break off mushroom stalks, peel the caps.

Stage 9 - 5 min.
Koulibiak in pie dish : Photo of step #9
And cut in small pieces.

Stage 10 - 1 min.
Koulibiak in pie dish : Photo of step #10
Put a knob of butter in a pan, add chopped shallot, salt and pepper.

Cook one minute and add mushrooms, mix well.

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

Leave to cool and drain in a strainer.

Stage 12 - 1 hour 9 min.
Koulibiak in pie dish : Photo of step #12
Prepare 400 g fresh spinach.

Stage 13 - 3 min.
Koulibiak in pie dish : Photo of step #13
Roll out the puff pastry, glaze on one side.

Put back in the fridge for one hour.

Stage 14 - 10 min.
Koulibiak in pie dish : Photo of step #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.

Stage 15 - 5 min.
Koulibiak in pie dish : Photo of step #15
Start the koulibiac: put a layer of salmon in the dish.

Stage 16 - 3 min.
Koulibiak in pie dish : Photo of step #16
Cover with a layer of rice.

Stage 17 - 3 min.
Koulibiak in pie dish : Photo of step #17
A layer of mushrooms.

Stage 18 - 3 min.
Koulibiak in pie dish : Photo of step #18
A layer of sliced eggs.

Stage 19 - 2 min.
Koulibiak in pie dish : Photo of step #19
A layer of spinach.

Stage 20 - 3 min.
Koulibiak in pie dish : Photo of step #20
Another layer of salmon.

Stage 21 - 3 min.
Koulibiak in pie dish : Photo of step #21
And finally a second layer of rice.

Stage 22 - 3 min.
Koulibiak in pie dish : Photo of step #22
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.

Stage 23 - 30 min.
Koulibiak in pie dish : Photo of step #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.

Stage 24 - 3 min.
Koulibiak in pie dish : Photo of step #24
Wait a few minutes before turning out from dish.

Stage 25 - 5 min.
Koulibiak in pie dish : Photo of step #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.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,870 Kcal or 7,829 Kj86 gr117 gr118 gr
93 %33 %11 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
136 Kcal or 569 Kj6 gr9 gr9 gr
7 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
312 Kcal or 1,306 Kj14 gr20 gr20 gr
16 %6 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Fresh spinachFresh spinach: You can check-out other recipes which use it, like for example: Fresh spinach with cream, How to prepare spinach, Late Winter Soup with Fresh Spinach, Salmon and spinach quiche, Baby spinach salad, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Shallot confit tart, Vol-au-vent cases, Courgette tart with mint, Crusty cockle tart, ... All
Fresh salmonFresh salmon: You can check-out other recipes which use it, like for example: Summer Salmon Blanquette, Pan-fried salmon with white cabbage, Salmon and Spinach Gratin, Salmon rillettes, Salmon marinated like herring, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: African style chicken, Blanquette of veal, Icelandic-style fish and vegetable pie, Sausage mushroom and cheese crumble, Baker's tuna and mushroom tart, ... All

Other recipes you may also like

[How to cook hard-boiled eggs properly ]
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
94,501 45/5 for 3 ratings 1 hour 28 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,4005/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,2464.0/5 for 20 ratings 1 hour 11 min.
[Epiphany galette]
Epiphany galette
Quick recipe for this classic French cake with a "lucky charm" baked into it, usually served on twelfth-night (Epiphany). If you don't like almond cream, you can also try this version with caramelized apples.
75,023 24.5/5 for 12 ratings 1 hour 2 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,5484.2/5 for 19 ratings 1 hour 14 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page