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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Fish pie
- Cod pie
This fish pie is a specialty from eastern Poland. Sauteed fish and mushroom stuffed in a pastry and baked to perfection.
Be the first to make this!
IngredientsMakes: 2 loaf tins
- 300g plain flour
- 150g unsalted butter
- 3 egg yolks
- 1 pinch salt
- 1 pinch sugar
- 2 tablespoons vegetable oil
- 400g white fish fillets (cod, hake), cut into bite size pieces
- 1 onion, chopped
- 100g mushrooms, chopped
- 2 hard-boiled eggs, chopped
- 1 cup cooked rice
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 egg, lightly beaten
MethodPrep:30min ›Cook:1hr ›Extra time:30min chilling › Ready in:2hr
- With a pastry cutter or using two knives mix the flour with butter. Add egg yolks and a pinch of salt and sugar. Knead dough until smooth, wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 200 C / Gas 6. Grease 2 loaf tins.
- Heat the oil in a large pan and saute the fish, onion and mushrooms until fish flakes and onion is tender. Stir in eggs, rice and chopped parsley, and season to taste.
- Roll out the chilled dough into 4 rectangles, two larger to fit the bottom and sides of the loaf tins, and two smaller for the covers. Line the bottom and sides of the loaf tins with the larger rectangles. Spoon the stuffing into the prepared loaf tins, cover with smaller rectangles and pinch the edges to seal. If there's any dough left, you can arrange cut out pieces in a decorative pattern on top. Brush with a beaten egg.
- Bake until golden brown, about 40 minutes.
Reviews & ratingsAverage global rating:(2)
How To make Salmon Coulibiak
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One of the most decadent and delicious salmon recipes you’ll ever enjoy! It's touted by many as the 'best fish pie ever'! This traditional Russian seafood recipe is made with salmon, mushroom rice and eggs wrapped in buttery puff pastry. The salmon pastry is served with a zesty dill lemon sauce. If you like lots of sauce, make sure to make a double portion! This recipe takes time and patients but you'll be well-rewarded for your efforts! It’s the perfect dish for special holidays and celebrations! This incredible Russian recipe is from my newest cookbook, Beyond Borscht!
EASY MUSHROOM RICE:
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How To Cook A Russian Salmon Coulibiac | MasterChef Canada | MasterChef World
Michael G, Eugene, Jen and Michael V are put to the test in a pressure test! The home cooks are tasked to replicate a Russian salmon coulibiac!
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Russian Salmon Kulebyaka Recipe | Coulibiac (Кулебяка)
Salmon Kulebyaka, or more commonly known as Coulibiac in the English world, is the original Russian fish pie. This layered pirog, a pie, is one of those iconic dishes that most Russian know about. In many versions of the kulebyaka, a yeast dough is used, but the puff pastry is also quite popular. Most of the time, kulebyaka is served with soup, and can be served as a main dish or as an appetizer. This recipe is amazing, the year dough, the salmon, the eggs, the caramelised mushrooms, the dill-flavored rice all encased in a crisp pastry- that simply spells delicious. This recipe is very time consuming and absolutely worth the effort. You can serve the Salmon Kulebyaka (Coulibiac) with soup, but I prefer to eat it as a meal, smothered in thick sour cream. This recipe will feed joyfully 10-12
A sensational salmon coulibiac for the guests you want to impress
Chef Jason Parsons shares a salmon dish that will give any other a run for their money, layers of flavour (read: puff pastry AND crepes!) come together for an impressive slice.
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Salmon en croute recipe
Jus Create - Salmon Coulibiac From Jus Rol - Pastry Recipes from Jus-Rol™
Find out how to make this impressive Puff Pastry Salmon Coulibac which is sure to have the Wow factor, ideal for an impressive dinner.
Find the full recipe for salmon coulibiac here:
Salmon Coulibiac by Jeanne Benedict
Coulibiac Recipe - Paul Hollywood
Russian Salmon Coulibiac / Kulebyaka Holliday Dish
Coulibiac is a type of Russian pie baked in a pastry shell usually puff pastry, filled with salmon, or sturgeon, rice , hard boiled eggs , onion and dill
The dish was very popular in the 20th century , but is still a favourite today.
Puff pastry , I used 600g
Unsalted cooked rice 1 cup
Unsalted raw salmon 250g
Dill 1 cup
Green onion 1 cup
Hard boiled eggs 5
Salt and black pepper
1 egg for the glaze
How to Make Salmon Coulibiac
A favourite of the late Prince Philip, this delicious all in one meal is sure to impress.
Puff pastry stuffed with rice, mushrooms, onions, hard boiled eggs and of course salmon, with optional spinach and blue cheese. Serve with Dill and Dijon sauce or Hollandaise Sauce (watch for the upcoming video on how to make Hollandaise)
Dijon Dill Sauce
4 Tablespoons White Wine
1 Teaspoon Dill
2 Tablespoons Dijon Mustard
3/4 cup Heavy Cream
2 Tablespoons butter
Salmon Wellington Recipe (EASY!)
This elegant dish of seasoned salmon is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry and baked to crunchy perfection.
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. INGREDIENTS .
4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)
. MORE DELICIOUS DINNERS .
➖Air Fryer Salmon-
➖Panko Crusted Salmon-
➖Potatoes with Mushroom Gravy-
➖Crispy Fried Ravioli-
➖Air Fryer Pork Chops-
. INSTRUCTIONS .
1. Season the salmon with salt and pepper to taste.
2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
3. Bring the heat to high and add white wine. Let the liquid cook out for about 5 minutes, then add the cream cheese and sauté for 1 minute.
4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
5. Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
8. Begin folding the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
11. Bake at 390-400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown. (Oven temp depends on the type of oven you have).
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⏱ Time Stamps ⏱
0:29 The Spinach Filling
1:25 Season Your Salmon
1:34 Puff Pastry Sheets
1:48 Assembling your Salmon Wellington
2:50 Decorative Slits and Egg Wash
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Former Royal Chef Reveals Prince Philip's Fave Meal And The Funniest Moments With The Duke
Darren McGrady was the personal chef to Queen Elizabeth II, Prince Philip, Princess Diana, and Princes William and Harry—a family with notoriously specific food needs—for 15 years.
In this limited series, Chef McGrady will walk you through the royals' favorite recipes from his Dallas test kitchen. while spilling all the most glorious royal tea. For our 5th episode, we give to you: His Royal Highness The Prince Philip, The Duke Of Edinburgh. Or, you know, Prince Philip.
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Gordon Ramsay - How to make your pastry parcel for salmon en croute
Salmon Coulibiac Sausage
A coulibiac (from Russian: кулебя́ка, kulebyáka) is a type of Russian pirog filled with salmon, rice, hard-boiled eggs, mushrooms, onions, and dill.The pie is baked in a puff pastry shell. - Wikipedia
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Salmon Coulibiac | Famous Russian dish | Royal Family Cuisine | Bong Food Hub
Salmon Coulibiac is one of the most favorite dish of Prince Philip (husband of Queen Elizabeth II).
A coulibiac is a type of Russian pirog(baked case of dough with either sweet or savory filling). It is usually filled with salmon , rice or buckwheat, hard-boiled eggs, onions, and dill. Mushroom can also be added. The pie is baked in a pastry shell, usually of brioche or puff pastry.
Please watch how to make puff pastry dough.
Shokugeki Salmon Coulibiac - My Version
Hello everyone, in today's episode I will be making my version of Shokugeki no Soma's salmon Coulibiac. This looks like a pretty intimidating recipe to make you have the rice filling, the salmon, the crepe, egg, all wrapped in a puff pastry.
Salmon coulibiac is actually a traditional Russian dish, but in the show they add a spinach crepe, also I don't think they put in the egg, which the traditional recipe has.
I think this was actually a really easy dish, once I realized that a crepe is really just a big flat french pancake, it was easy to just do it.
The rice I would say was the more time consuming ingredient to make, because it actually required a lot of spices, fresh and dried.
When the dish was finished it look so fancy, something you would serve as a holiday dish. If you are having trouble deciding what to make for the holidays and you like fish or your family likes fish, maybe try this?
2 tbsp butter
2 salmon fillets (1 lb total)
1 packet all-butter puff pastry
1 egg, beaten, for glazing
1 large onion, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
2 star anise
2 cups basmati rice
1 bay leaf
1 piece cinnamon stick
2 cups fish stock or water
1 zest lemon
1/2 Lemon juice
large bunch dill
For the crepe:
1 cup of all purpose flour
3/4 cups of milk
1 bunch of spinach
1 pinch of salt (optional)
If you'd like to see the full directions for this recipe, you can find it in my page:
Music composed by:
Brandenburg Concerto No. 4 in G, Movement I (Allegro), BWV 1049 Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Salmon coulibiac easy recipe
Salmon Wellington Recipe | How to make puff pastry salmon
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You will love this easy and quick puff pastry salmon recipe. It is perfect for any occasion. Flavored with garlic, cream cheese, and spinach, Puff Pastry Salmon will give you irresistible mouthfuls of the perfect, buttery puff pastry crunch. Salmon Wellington is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into the puff pastry dough. Lastly, It is then brushed with egg wash and baked in the oven.
Salmon (220 gr)
Puff pastry 1 sheet
Garlic 2 cloves minced
Cream cheese 100 gr
Step 1. Add spinach with minced garlic into a hot pan - do not add oil, and cook for few minutes until spinach is wilted. Then drain all the liquid from the spinach and set aside to cool down. Once it has cooled down, add cream cheese, season with salt, pepper and mix well.
Step 2. Roll out the puff pastry sheet, and cut it in half. You can use any size and shape, as long as you roll out the square that is slightly bigger than the salmon fillets. If you are using more fish, you will need to make more individual pies.
Step 3. Take off the skin from the salmon, and pat it dry with a paper towel. Place salmon fillets in the middle of the puff pastry, season with salt and pepper and then place spinach with cream cheese on top. Cover all the salmon, and then sprinkle with cheese. You can add more or less cheese - it is completely up to you.
Step 4. Brush the edges of the pastry with the egg wash, then fold in the pastry over, to cover the salmon, if it's not enough, just stretch out the pastry and pinch both sides. Then using the back of your knife press down on the sides of the pastry, and cut off all the excess pastry.
Step 5. Place your salmon wellington upside down on a baking tray lined with the parchment paper - the sealed side down, brush with egg wash all over, and using a sharp knife make few cuts one side and the other side to create a beautiful pattern.
Step 6. Bake salmon wellington in the preheated oven at 220 C / 430 F for 20-25 min, or until the pastry is golden and cooked through. Leave it to cool down for 1-2 min, and cut into it straight away. The salmon will be juicy, spinach creamy and the puff pastry so crunchy, it will be hard not to eat the whole pie! Enjoy!
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Salmon Wellington – Bruno Albouze
Russian holiday feast - Cooking Kulebyaka with Boris
Russian salmon log, the Kulebyaka (Кулебяка/Coulibiac) - Cooking with Boris
A coulibiac (from Russian: кулебя́ка, kulebyáka) is a type of Russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.
5g dry yeast
half teaspoon salt
2 teaspoon sugar
some cooking oil
half teaspoon salt
1 teaspoon sugar
some cooking oil
2 boiled eggs (1 use one)
green onion and dill
1 medium onion
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Puff Pastry Salmon (Salmon Wellington)
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Cooking Demonstration featuring Michel and Alain Roux
Coulibiac - Kulebyaka - Fish Wrapped in Pastry/Phyllo Dough
If you like playing with your food, you will enjoy assembling this Coulibiac! Originally russian kulebyaka, Escoffier adapted the technique of stacking rice, fish, mushrooms and/or vegetables, and wrapping it all up in butter-soaked phyllo sheets. His version was a more complicated puff pastry dough and crepe wrapping. Julica Child anglasized a version spelled choulibiac, which is equally impressive. Foodandwine.com simplified it even further with this version of wrapping phyllo dough around salmon, mushrooms, garlicky greens, and zest-spiked rice. Ingredients below or at
Coulibiac with Salmon, Mushrooms, and Garlicky Greens
adapted from Food and Wine:
2 tablespoons olive oil
8 oz mushrooms (mix of maitake, shiitake, trumpet, enoki, etc)
2 medium garlic cloves, thinly sliced
8 oz fresh or frozen greens (if frozen, squeeze out water)
1 1/2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon black pepper, divided, plus more to taste
2 cups cooked and cooled long-grain white rice
2 teaspoons grated lemon zest plus 2 teaspoon fresh lemon juice, divided
1 (9-inch-long, about 1-inch-thick) center-cut king salmon fillet (about 1 3/4 pounds), skin and pin bones removed
1 shallot, finely minced
2 tablespoons whole-grain mustard
15 (14- x 9-inch) frozen phyllo pastry sheets (such as Athens), thawed
1/3 cup unsalted butter (2 2/3 ounces), melted
For the plating sauce:
1 cup crème fraîche or sour cream
3 tablespoons chopped fresh dill, plus more for garnish
2 tablespoons chopped capers plus 1 tablespoon caper brine
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Jaw Dropping Salmon Coulibiac (Wellington) . | Outdoor ASMR Cooking
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Hello fellow foodies! In this video, we are preparing salmon wellington also known as salmon coulibiac, salmon en croute, or how we call it, salmon burger pie. Sit back and enjoy this piece of art being cooked in nature.
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How To Make A Salmon Wellington | MasterChef Canada | MasterChef World
In this elimination test, the home cooks display their salmon wellington dishes to the judges and wait on their critiques.
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Salmon Pie - Kulebiak z Lososiem - Recipe #129
Time for a fish recipe. Salmon and pie in one dish, how that can get any better? This is Russian recipe for Kulebiak. I hope you enjoy!
Here you can get recipe for homemade puff pastry:
Full recipe with all ingredients and instructions you can find at:
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Music: Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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400 g of salmon
3 hard boiled eggs
2 tbs of chopped fresh baby dill
2 tbs of lemon
200 g of cooked rice
half of a large onion
450 g of puff pastry
salt and pepper
egg for an egg wash
Chop the onion finely and fry on couple of tbs of oil until tender.
Add cooked rice, baby dill and lemon juice. Give it a good stir and take off the heat.
Chop the eggs finely and set aside.
Cut the salmon in bite size pieces.
On the lightly floured surface roll out half of your puff pastry a bit, you want it around 2 mm thick. Line your pie dish with the puff pastry and transfer the rice.
Even it out, season with salt and pepper and then arrange the salmon. Season with salt and pepper and lastly put the egg layer and season as well.
Brush the edges with egg wash to seal the pie.
Roll out the second half of the pasty and cover the pie, cut some holes or prick with a fork before baking.
Brush the top with an egg wash and bake in preheated oven to 200 degrees celsius (400F) for 45 minutes. Cover with aluminum foil if browning too much.
Let it cool down a bit and serve.
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
Coulibiac of Salmon with Pickled Beets and Kale
Once the centerpiece on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and various layered fillings started its life as kulebyaka, a Russian delicacy, before being commandeered by the French and rechristened coulibiac. This modern update on the classic swaps labor-intensive brioche with store-bought phyllo, which bakes into an ethereally crisp parcel that encases lemony rice, mustard-brushed salmon, pickled beets, and garlicky kale. Each slice reveals clean, vibrant layers, packed with bold flavors. It&rsquos a striking and delicious dish worthy of the center of any holiday table. Curly kale holds its green color beautifully even after cooking, but any hearty green, like lacinato kale or collards, will work here. Use whole-grain mustard, which adds a bit of acid and heat to the salmon, as well as a nice textural contrast from the crunchy mustard seeds. King salmon is best for this recipe its high fat content delivers superior texture and flavor.
Step 1: Trim the fins off the salmon. With a sharp knife or kitchen shears, remove the spine and bones, leaving the two large fillets attached by the belly skin.
Step 2: Stem the portobellos and wipe the caps clean with a damp paper towel. Brush the portobellos on both sides with olive oil and season with salt and pepper.
Step 3: Cut the onions crosswise into 1/2 inch thick slices. Skewer with toothpicks to keep the rings together. Brush the onions with olive oil on both sides and season with salt and pepper.
Step 4: Cut the eggs in half widthwise and place in a glass bowl. Cover the bowl with plastic wrap, leaving one edge uncovered. Insert the hose from the handheld smoker. Fill the bowl with smoke and let stand for 4 minutes. Repeat 2 times or as needed to give the eggs a nice smoky flavor. (Alternatively, you can smoke the eggs on your smoker or on your charcoal grill for a few minutes using unsoaked wood chips.) Coarsely chop the eggs in the bowl, using two knife blades scissored back and forth. Stir in the mayonnaise, mustard, half the dill, and salt and pepper to taste.
Step 5: Set up your grill for direct grilling and heat to medium-high. Brush or scrape the grill grate clean and oil it well. Grill the portobellos and onion slices until browned and tender, 4 minutes per side, or as needed. Transfer the veggies to a platter and let cool.
Step 6: Arrange 6 to 8 16-inch lengths of butcher’s string, side by side, 3 inches apart, on your work surface. Lay 3 strips of bacon adjacent to each other on top of the strings the bacon should run perpendicular to the strings.
Step 7: Brush the salmon on both sides with olive oil and season the generously, inside and out, with salt and pepper. Open the fish like a book. Lay the bottom fillet skin side down perpendicular to and centered on the butcher’s strings (the bacon should run along the length of the fillet). Add the filling ingredients in layers, beginning with the rice, egg mixture, mushrooms, onions and dill.
Step 8: Close the fish. Lay three strips of bacon on top. Bring up the ends of the string over the second fillet and knot, tying the salmon and its stuffing snugly. Breathe a sigh of relief: the hard part is over.
Step 9: Now, set up your grill for indirect grilling. Brush and oil the grill grate. Place the salmon bundle on the grate over the drip pan between the coals. Indirect grill the salmon until the bacon is browned and sizzling and the fish is cooked through (the internal temperature will be 140 to 145 degrees), 30 to 40 minutes.
Step 10: To serve, transfer the salmon to a large platter. Cut and remove the butcher’s string. Cut crosswise into slices (a serrated or electric knife works best for this) and serve with the Sour Cream Dill Sauce.
Salmon Coulibiac Is a Genius Make-Ahead Holiday Dish
Once a showy dish on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and layered fillings started its life as kulebyaka, a Russian delicacy, before being commandeered by the French and rechristened as coulibiac. Auguste Escoffier, famed Ritz Paris restaurateur and cookbook author, immortalized it in his early 20th century cooking tomes, describing a fillet of fresh salmon nestled between layers of hard-cooked eggs, rice, mushrooms, and onions, all enclosed in a buttery brioche shell. As the decades passed and coulibiac’s popularity swelled, enterprising cooks experimented with a host of decorative adornments, crafting scales, tails, and even fish heads out of pastry to telegraph the interior to curious diners.
This modern update swaps labor-intensive brioche with store-bought phyllo, which bakes into an ethereally crisp parcel encasing vibrant layers of lemony rice, mustard-brushed salmon, pickled beets, and garlicky kale. Refer to the steps below to assemble the coulibiac, and find the full recipe here. To make your holiday prep even easier, you can fully prepare the dish through step 6 of the recipe, leaving only a final decorative scrunch of phyllo and baking for the day you’ll serve it. It’s a strikingly delicious dish worthy to adorn the center of any holiday table—royal or otherwise.
Le Cordon Bleu: Sea Bass Coulibiac + Stuffed Tomatoes
My next lesson at the Cordon Bleu school in Paris was given by Chef Patrick Terrien, who will be retiring next week after 15 years at the school. Yes, we will miss him!
The recipe here is Sea Bass Coulibiac and tomatoes stuffed with Broccio Cheese (Bar en croute facon coulibiac, avec tomates farcies au broccio). Coulibiac (or ‘fish pie’) is a Russian-inspired dish included in Escoffier’s famous cookbook, “The Complete Guide to the Art of Modern Cookery.” Reportedly, Russians used to put various ingredients in their pie, like cabbage and sturgeon, but we used Sea Bass and even hard-boiled quail eggs.
It’s a truly delicious dish, especially when served with a creamy beurre blanc sauce.
First, we gutted and filleted a 1 kg (2.2 pound) Sea Bass, a fish with a nice flaky texture and thankfully, not too much ‘pin boning’ required.(It still takes me about 10 minutes to fillet a fish, while professionals do it in less than 2 minutes)!
We then made a yeast dough, letting it double in size, before rolling it out in a rectangular shape.Next, we made a delicious filling made of rice, fresh tarragon, diced salmon, diced mushrooms and fresh quail eggs. The filling was then layered with alternating rows of the sea bass fillets. The quail eggs are optional, but they do look ‘cute’ when you slice into the pie and see them hiding there! The layered filling is then wrapped tightly in plastic wrap, cooled in the fridge and then unwrapped on top of the dough.
The dough is then folded inwards, starting with one long edge and followed by the two sides. We then added some dough decorations, brushed the dough with water or egg wash, then baked in the oven for 35 minutes.
This dish is then topped off with a delicious beurre blanc sauce and served with tomatoes stuffed with Broccio cheese. Broccio cheese is a soft cheese from Corsica, but you could also use Ricotta cheese instead.
And what was the result from my class practical? The chef said my dish was ‘delicious’ but scolded me for not keeping my work station clean. No matter how hard I try, it seems that liquids keep on bubbling out of my pans onto the stove surface- impossible to keep immaculate!
Please join me later for my next blog, Boned Quail stuffed with Shitake Mushrooms!
Note: this recipe is quite long, adapted from Le Cordon Bleu recipe. You can shorten the recipe by leaving out the beurre blanc sauce and the stuffed tomatoes.
Salmon Coulibiac Recipe
Serves around 6, slice size dependent
You won’t need any challenging equipment just a lined baking tray and a lattice pastry cutter, if you like
Half a small bunch freshly chopped parsley, chopped
375g pack all butter puff pastry
225ml stock, I used chicken but fish is good too
100g button mushrooms, chopped
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 beaten egg for egg wash
Parsley to garnish, green veg to serve, I used sautéed Brussel tops
Pre heat the oven to around 170 degrees fan assisted and line and butter a large baking tray.
Take 50g of the butter and add to a large frying pan. Heat over a low heat until melted then stir through the basmati rice. Stir well then pour in the chicken or fish stock. Bring up to the simmer then turn down, put a lid on and cook for 15 minutes exactly then turn off the heat, remove the lid and leave to cool.
Cook the two eggs in a pan of water, for 6 to 7 minutes once the water is boiling, then once cooked cover in cold water to cool, then peel and roughly chop.
Take the salmon and place on a large piece of buttered or oiled foil. Season well with salt and pepper then fold the foil into a sort of parcel, sealing at the top. Place this on a baking tray then put in the oven for 10 minutes. Once the time is up, open the foil and leave to cool.
Finely chop the onion then cook in a small frying pan until softening with the remaining 25g of butter, this will take around 10 minutes. Next, add the chopped mushrooms, half the dill and cook for another 5 minutes. Remove from the heat, add in the lemon zest and juice, season with salt and pepper then leave to cool.
For the salmon, remove from the foil, flake, then add the chopped eggs. Gently stir in the rest of the dill, half the parsley and season well.
Tip the cooked and cooled rice into a separate bowl then stir in the mushroom mixture along with the rest of the parsley and more salt and pepper.
Now for the final assembly. Take your square of pastry and roll out on a floured surface. The pastry should measure 35 cm square. Cut the pastry into two pieces, one piece being 16cm wide and the other 19cm. It is worth using a ruler here to get it right. Put the smaller piece on your lined baking tray. Take the rice mixture and add half of it along the centre of the pastry leaving a 2cm border around the edge. Next, layer on all the salmon and egg mixture, piling it up in a sort of mound. Finally, layer on the last of the rice, piling it high again. Brush the border with your beaten egg.
If you do have a lattice cutter then roll it down the centre of the second piece of pastry. Without pulling the lattice pastry apart, place the second piece of pastry on top of the salmon and rice then seal the edges before folding them over, crimping them to fashion a decorative edge.
Brush the Coulibiac with beaten egg then place in the pre heated oven for 20 to 25 minutes until crisp, golden and smelling amazing. Leave to sit for ten minutes before serving, garnished with parsley in elegantly thick slices with a hollandaise sauce and some sautéed greens.
Coulibiac Of Salmon Recipe
Origins of a Russian Fish Pie, the French created more of an elaborate recipe. Some times known as Fish En Croute, Fish Wellington, it is a feast for the eyes as well as for the taste buds. Typical recipes use a whole poached or baked salmon that is layed on a layered bed of spinach, sauteed mushrooms, and enclosed in a pastry. Read more Often a cream type of sauce or hollandaisse is served on the side. The recipes vary by using fish filets, that may be poached or baked before enclosing in the pastry. Other recipes use ingredients such as hard cooked eggs, fresh dill and kinds of small grains or pasta such as orzo, quinoa and rice. Even shrimp may be used to stuff the salmon I first made a similar recipe over 40 years ago when I was a non meat eater and wanted to impress my future inlaws. I couldn't find that exact recipe so I used several different recipes to create this one. Needless to say this was as excellent as the one I made so long ago The brioche dough is from James Beard, a crusty dough, soft interior and made to absorb the cream sauce. The addition of the quinoa comes from a French idea plus I also used the typical spinach and mushroom layers. The Boursin cheese addition was my idea and the champange cream sauce from bed and breakfast recipe All in all, the dish can be made in steps, each done the day before and then one can assemble the dish and bake it. It's an eye opener and I hope you get to try this once! Don't be put off by the many steps. None are hard and you simply can do all ahead of time! See less
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- Brioche Dough: or use packaged puff pastry sheets if desired.
- 4 to 5 cups flour sifted, I used bread flour
- 1 pkg dry yeast dissolved in 1/2 cup warm water
- 1 Tbs sugar
- 4 eggs
- 1 tbs salt
- 3/4 cup butter, softened to same consisitency of the dough
- 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 )
- or use about 6 to 8 salmon filets of even size and thickness
- 1 box, 10 oz mushroooms
- 1 shallot
- butter or olive oil to saute
- salt and pepper and herbs as desired
- 1 small bunch of fresh spinach: steam or saute with garlic
- salt and pepper
- 1 container of herbed Boursin cheese
- 1 cup quinoa prepared and seasoned butter and salt, pepper, fresh grated ginger to taste
- Champagne cream sauce: or any hollandaisse or cream sauce of choice
- 1 1/2 cup champagne
- Juice of 3 lemons
- 2 tbsp. shallots
- 2 pints heavy cream
- salt, pepper, dash of sugar to taste if desired
- Melted egg wash or butter to brush the dough before baking
- Coarse salt to sprinkle over dough ( optional )
- Brioche Dough: or use packaged puff pastry sheets if desired. shopping list
- 4 to 5 cups flour sifted, I used bread flourshopping list
- 1 pkg dry yeast dissolved in 1/2 cup warm watershopping list
- 1 Tbs sugarshopping list
- 4 eggsshopping list
- 1 tbs saltshopping 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 shallotshopping list or olive oil to saute shopping list and pepper and herbs as desired shopping list
- Spinach: shopping list
- 1 small bunch of fresh spinach: steam or saute with garlicshopping list and peppershopping list
- 1 container of herbedboursin cheeseshopping list
- 1 cup quinoa prepared and seasonedbutter and salt, pepper, fresh grated ginger to taste shopping list cream sauce: or any hollandaisse or cream sauce of choice shopping list
- 1 1/2 cup champagneshopping list of 3 lemonsshopping list
- 2 tbsp. shallotsshopping list
- 2 pints heavy creamshopping list , pepper, dash of sugar to taste if desired shopping list
- Melted egg wash or butter to brush the dough before baking shopping list 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
- clean mushrooms, slice and saute in butter or oil along with some chopped shallots.
- Season to taste.
- cool and set aside or chill
- wash spinach , drain very well.
- Either saute in butter or oil with garlic and herbs and set aside or chill
- cook per pkg directions, season to taste
- I like to add some fresh grated ginger, butter, salt and pepper
- 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
Oven Baked Salmon Coulibiac Recipe
- 2 packages fresh spinach
- 2 large eggs
- pinch of ground nutmeg
- 2 pounds (960 g) Puff pastry, thawed but cold
- 1 egg, beaten
- 1 whole salmon, all skin and bones removed
- Hollandaise sauce
- salt and freshly ground black pepper
Wash the spinach and remove the large stems. Place it in a large pot with just the water that clings to the leaves. Cook covered over medium heat until the spinach is wilted. Drain, refresh under cold water and leave to cool.
When cool, squeeze out as much water with your hands as you can, chop the spinach coarsely, and transfer it to the work bowl of the food processor. Add the eggs, nutmeg, salt, and pepper then process until quite finely chopped. Set aside. Divide the puff pastry in two, on a lightly floured work surface, roll out each piece to a rectangle approximately 10"wide and 4" longer than the side of salmon. The pastry should be 1/8" to 3/16" thick.
Lay one piece on a large baking sheet, covered with parchment or foil set the other aside. Lay the salmon on the pastry skin-side down, and centered so as to leave an even border all around. With a spatula spread the spinach mixture evenly over the top of the salmon and smooth it out. Dampen the exposed edges of pastry around the salmon with water. Drape the second sheet of puff pastry over the salmon, shaping the top pastry sheet around the fish and pressing it firmly against the bottom pastry sheet to seal it. With a sharp knife, trim the excess pastry from around the salmon, making the whole package into the shape of a fish. Cut two small holes for steam to escape in the top With the point of a knife, you can score gills, scales, and fins on the top of the pastry. Then brush with the beaten egg refrigerate until ready to bake.