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.
374 K 4.2/5 (39 reviews)
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Last modified on: September 7th 2018
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 2 hours 20 min.
Resting: 3 min.
Cooking: 1 hour
All in all: 3 hours 20 min.
When should you start or finish this recipe?
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.
Koulibiak in pie dish
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
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
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
Set aside on absorbing paper.

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

Stage 6 - 10 min.
Koulibiak in pie dish
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
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
Break off mushroom stalks, peel the caps.

Stage 9 - 5 min.
Koulibiak in pie dish
And cut in small pieces.

Stage 10 - 1 min.
Koulibiak in pie dish
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
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
Prepare 800 g fresh spinach.

Stage 13 - 3 min.
Koulibiak in pie dish
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
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
Start the koulibiac: put a layer of salmon in the dish.

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

Stage 17 - 3 min.
Koulibiak in pie dish
A layer of mushrooms.

Stage 18 - 3 min.
Koulibiak in pie dish
A layer of sliced eggs.

Stage 19 - 2 min.
Koulibiak in pie dish
A layer of spinach.

Stage 20 - 3 min.
Koulibiak in pie dish
Another layer of salmon.

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

Stage 22 - 3 min.
Koulibiak in pie dish
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
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
Wait a few minutes before turning out from dish.

Stage 25 - 5 min.
Koulibiak in pie dish
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.
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 recipe350 RDI=140 %1,580 RDI=150 %1,480 RDI=220 %3,770 RDI=190 %15,760 RDI: 190 %
Per 100 g10 RDI=5 %60 RDI=5 %50 RDI=8 %140 RDI=7 %570 RDI: 7 %
Per person30 RDI=10 %130 RDI=10 %120 RDI=20 %310 RDI=20 %1,310 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Celery, egg, Gluten, Milk, Sulfites
How much will it cost?
  • For 12 people : 16.25 €
  • Per person : 1.40 €

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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)
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