Trout Koulibiac
From alagrecque 17 years ago
- 90 minutes to make
- Serves 8
An extraordinary fish pie with brioche dough and vegetables filling
Ingredients
- 1 kg. brioche dough shopping list
- 2 large trout fillets boned and skinned shopping list
- 100 gr. smoked salmon shopping list
- 200 gr. spring onions thinly sliced shopping list
- 2 large onions chopped shopping list
- 200 gr. asparagus shopping list
- 200 gr. mushrooms sliced shopping list
- 150 ml dry white wine shopping list
- 1 cup fish stock shopping list
- 150 gr. cooked basmati rice shopping list
- 1 bunch parsley shopping list
- 4 eggs boiled shopping list
- 1 cup cream shopping list
- For the sauce shopping list
- 100 ml dry vermouth shopping list
- 100 ml dry white wine shopping list
- the trout braising liquid shopping list
- 1 onion chopped shopping list
- 100 ml meat stock shopping list
- 200 gr butter shopping list
- salt and freshly ground pepper shopping list
- For garnish shopping list
- 6 shrimps boiled deveined and peeled shopping list
- 6 scallops shopping list
How to make it
- 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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