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Coulibiac
Serves 8 - 10
- 1/3 cup (75 g) long-grain rice
- salt and black pepper
- 4 tbsp butter, plus extra for greasing
- 1 large onion, chopped
- 13 oz (400 g) canned chopped tomatoes, drained
- 1 lb (500 g) salmon, cooked and flaked
- 2 tbsp chopped paTsley
- grated zest and juice of lemon
- 1 lb (500 g) puff pastry
- 1 egg, beaten
- 4 tbsp butter, melted, and juice of 1 /2 lemon to serve
- lemon twists and watercress sprigs to garnish
STEPS :
- Simmer the rice in salted water, covered tightly, for 12 minutes or until just tender.
- Meanwhile, melt the butter in a saucepan, add the onion, and cook gently for a few
minutes, until soft but not browned. Add the tomatoes and cook for 15 minutes. Leave
to cool.
- Drain the rice if needed, and combine with the onion and tomato mixture, the flaked
salmon, parsley, lemon zest and juice, and salt and pepper to taste.
- Roll out seven-eighths of the puff pastry into a 11- x 16-in (28- x 40-cm) rectangle.
- Arrange the salmon mixture down the middle of the rectangle, leaving a 3-in (7-cm)
border on each side. Brush the border with a little of the beaten egg and wrap and
decorate the coulibiac.
- Bake the coulibiac in a 425°F (220°C) oven for 30-45 minutes until golden.
- Transfer the coulibiac to a warmed serving dish and pour the melted butter and lemon
juice into the cuts. Serve in thick slices, garnished with lemon twists and watercress
sprigs.
Coulibiac
This became popular in western Europe in the mid-19th century. Described as "a salmon
pie in the Russian manner, " authentic versions contain layers offish, buckwheat,
hard-boiled eggs, and vesiga, the dried spinal COTd of the sturgeon. In Russia,
other fish, such as sturgeon and pike, were sometimes used instead of salmon.
Wrapping and decorating the coulibiac
Fold the shortest ends of pastry over the salmon filling and brush
the top of the folded pastry with beaten egg.
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Fold the longest sides over the filling to make a long package.
Turn the package over and place on a lightly buttered baking sheet. Brush all over
with beaten egg.
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Make 2 decorative cuts in the top of the pastry. Roll the remaining
pastry into a 2- x 12-in (5- x 30-cm) piece, trim, then cut into 3 equal strips.
Press the ends together and braid the strips. Lay the braid down the middle of the
package, and glaze with beaten egg.
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