Recipe

Trout Koulibiac Recipe

	Alagrecque / All my dishes 2 years, 8 months ago An extraordinary fish pie with brioche dough and vegetables filling Prep:90m Cook:90m Servings:8	Alagrecque
	koulibiac trout asparagus

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Ingredients

1 kg. brioche dough

2 large trout fillets boned and skinned

100 gr. smoked salmon

200 gr. spring onions thinly sliced

2 large onions chopped

200 gr. asparagus

200 gr. mushrooms sliced

150 ml dry white wine

1 cup fish stock

150 gr. cooked basmati rice

1 bunch parsley

4 eggs boiled

1 cup cream

For the sauce

100 ml dry vermouth

100 ml dry white wine

the trout braising liquid

1 onion chopped

100 ml meat stock

200 gr butter

salt and freshly ground pepper

For garnish

6 shrimps boiled deveined and peeled

6 scallops

Directions

In a deep braising dish put the onions, mushrooms and parsley sprigs. Pour in the wine and fish stock. Place the trout fillets in the dish and season. Cover with aluminum foil and braise in a 180 C. oven for 1 hour.

Blanch the asparagus with the spring onions for a 7-8 minutes. Drain and let cool. Chop them, mix them with the smoked salmon -that we have poureed with a mixer- add the rest of the ingredients, thus making a rather firm stuffing and season. We make a crepe batter and prepare 4 crepes of 18-20 cm diameter. Slice the eggs. Roll out the dough and transfer to a greased rectangle-shaped baking dish. Cover with the crepes and spread 1/3 of the stuffing into a rectangle the size of the fish in the center of the dough. Place a fillet on top and cover with another third of the stuffing. Top with the sliced eggs. Place the second fillet on top and cover with the remaining stuffing. Fold over the brioch and seal. Bake in a preheated oven at 200 C. for 30 minutes. Then reduce to 180 C. and continue baking for another 20 minutes. Meanwhile we prepare the sauce. In a deep sauce pan combine the vermouth, the fish braising liquid, the meat stock and the onion and boil down to a syrypy consistency. Remove from the heat and whisk in the butter. Correct the seasoning, pass it through a fine strainer and serve with the shrimps and scallops cut in small pieces.

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