Coulibiac Of Salmon
From midgelet 14 years agoIngredients
- Brioche Dough: or use packaged puff pastry sheets if desired. shopping list
- 4 to 5 cups flour sifted, I used bread flour shopping list
- 1 pkg dry yeast dissolved in 1/2 cup warm water shopping list
- 1 Tbs sugar shopping list
- 4 eggs shopping list
- 1 tbs salt shopping list
- 3/4 cup butter, softened to same consisitency of the dough shopping list
- Fish: shopping list
- One whole poached or baked salmon, seasoned as you like ,about 12 inches long, head, tail removed, deboned and skinned when cold( it will be then about 8 inches of usable fish ) shopping list
- or use about 6 to 8 salmon filets of even size and thickness shopping list
- Mushrooms: shopping list
- 1 box, 10 oz mushroooms shopping list
- 1 shallot shopping list
- butter or olive oil to saute shopping list
- salt and pepper and herbs as desired shopping list
- Spinach: shopping list
- 1 small bunch of fresh spinach: steam or saute with garlic shopping list
- salt and pepper shopping list
- 1 container of herbed boursin cheese shopping list
- 1 cup quinoa prepared and seasoned butter and salt, pepper, fresh grated ginger to taste shopping list
- champagne cream sauce: or any hollandaisse or cream sauce of choice shopping list
- 1 1/2 cup champagne shopping list
- juice of 3 lemons shopping list
- 2 tbsp. shallots shopping list
- 2 pints heavy cream shopping list
- salt, pepper, dash of sugar to taste if desired shopping list
- Melted egg wash or butter to brush the dough before baking shopping list
- coarse salt to sprinkle over dough ( optional ) shopping list
How to make it
- Make the brioche:
- Combine 1 cup flour, dissolved yeast and the sugar adding 1 to 2 more tbs of water to make a soft and pliable dough.
- Form into a ball, cut a cross in the top of the dough sand place in bowl, cover with towel and allow to rise in a warm place until double, about 1 hour.
- Meanwhile in a large mixing bowl with electric mixer with dough hook, combine the remaing 3 cups flour, the eggs, salt and mix low speed until thouroughly blended.
- Then add the softened butter a few pieces at a time until all is well blended into the dough.
- You may to stop and scrape the dough several times with a spatula when mixing
- Whne the yeast mixture has doubled, remove from the bowl add to the egg mixture and mix to combine either by hand with a wooden or machine until well combined.
- This dough is not kneaded!
- It will be soft and possible a bit sticky
- Cover the dough bowl, and let rise double in a warm place.
- When double punch down, and cover and refrigerate several hours or overnight.
- Under refrigeration, the dough texture becomes more solid and workable.
- Meanwhile cook the whole fish by your fasvorite method, cool and chill
- Mushrooms:
- clean mushrooms, slice and saute in butter or oil along with some chopped shallots.
- Season to taste.
- cool and set aside or chill
- Spinach:
- wash spinach , drain very well.
- Either saute in butter or oil with garlic and herbs and set aside or chill
- Quinoa:
- cook per pkg directions, season to taste
- I like to add some fresh grated ginger, butter, salt and pepper
- Sauce:
- In a heavy sauce pan over high heat, reduce the first 3 ingredients by half.
- Add cream and reduce until thick.
- Turn down sauce to low heat.
- I also added a dsh of sugar to tone down the acidity and added some salt and pepper
- Assembly: remember one can prepare all the things a day before
- Remove the pastry from the refrigerator.
- Roll out to a large rectangle
- In the center of the rectange, spread on some of the cooled cook quinoa.
- Add a layer of mushrooms and then some spianch
- Place on the fish and fill the cavity with the boursin cheese
- If using fillets, stack the fillets and fill the cheese in between
- Top the fish again with layers of the quinoa, spinach and mushrooms
- Now carefully enclose the whole thing with the pastry by bringing one side to the other end to completely cover the fish
- One can place the pastry stuffed fish seam side sown ( roll it over ) , or have the seam in the middle or top
- .it does not matter as long as the whole thing is well sealed
- If any brioche dough is leftover, use to decorate top if desired.
- Slit one or two place on top so a bit of steam can escape.
- Brush the whole pastry with either melted butter or an egg wash ( egg mixed with cold water.)
- If desired sprinkle some coarse salt over top of egg wash
- Carefully lift and place the Colibiac on a baking pan
- Let sit about 20 minutes so dough can rise just a bit.
- Bake in a 365 to 375F oven about 30 to 40 minutes or until pastry is golden and puffed
- To serve: let cool a few minutes
- Carefully remove to a large serving platter with wide spatulas and present to guests
- Then carefully slice pieces with a serrated kife and carefuly lift peices onto guests plates
- Either pour the sauce of the pieces or serve and pass the pitcher of sauce on the side
- Leftovers can be gently reheat in the micro or wrapped in foil and oven heated and it's just as wonderful!!!
- Makes 8 *good servings
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a slice with cream sauce
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a plate of sliced coulibiac
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People Who Like This Dish 2
- optimistic1_2 Guelph, CA
- chichimonkeyface Albany
- momo_55grandma Mountianview, AR
- zereh Redmond, WA
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Midge, you outdid yourself! This looks wonderful. Like Zereh, I'll print and save. Maybe will have to try this one day!!! High 10 to you!
chichimonkeyface in Albany loved it -
This sounds devine
optimistic1_2 in Guelph loved it
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