Salmon koulibiac

Recipe

Preparation 30 min

Cooking time 40 min

Step 1

Heat the court bouillon in 1 large saucepan and immerse the salmon fillet in it, leaving it to poach for around 15 mins.

Step 2

While the fish is cooking, wash the mushrooms, cut off the stems and chop. Cook over a medium heat in a large frying pan with 25g butter for 8 minutes. Wash the spinach, chop coarsely and cook with 25g butter in a large frying pan.

Step 3

Harden 5 eggs in a pan of boiling water for 8 minutes, then refresh with a dash of cold water. Spread them out. Remove the salmon from the stock and, in the same pan, cook the rice for ten minutes, then drain. Using a fork, loosen the flesh from the fish to obtain small pieces. Chop the dill sprigs.

Step 4

In a large bowl, mix the salmon with the spinach, mushrooms, rice and chopped dill. Melt the remaining butter and beat the 2 egg yolks, then add them to the bowl with the lemon juice. Season with salt and pepper. Preheat the oven to 180°c.

Step 5

Unroll the 2 rolls of pastry. Place the first sheet of pastry on an ovenproof tray and spread half the mixture over it. Line up the whole boiled eggs in the middle, pressing them down slightly. Top with the rest of the mixture and cover with the other roll of puff pastry. Wet the edges and pinch them together.

Step 6

Brush everything with the remaining beaten egg. Place the koulibiac in the oven for 40 minutes.

Serve the koulibiac piping hot with a green salad and crème fraîche beaten with lemon juice and fresh herbs.

♥ To be enjoyed with Palmer & Co La Réserve.

Ingredients

• 2 rolls of puff pastry
• 600 g of salmon fillet
• 200 g of button mushrooms
• 500 g of fresh spinach
• 1 large glass of cooked white rice
• 6 eggs • 2 egg yolks
• 5 sprigs of dill
• 1 l of court bouillon prepared with 1 sachet
• 1 lemon
• 100 g butter
• Salt
• Pepper