Coulibiac of Salmon

Coulibiac of Salmon

1 review, 3 star(s). 0% would make again

Ready in 1h

Try this Coulibiac of Salmon recipe, or contribute your own.


1/2 lb Mushrooms; sliced
1 egg; Beaten, (egg wash)
1/2 lb Sole fillets; cut in small
3 Eggs; Hard-boiled, sliced
1/4 lb Butter
3 tb unsalted butter; Melted
2 lb Salmon fillets; cut in small
1/2 c Buckwheat groats; (KASHA)
1 brioche dough; Double recipe
6 Shallots; finely chopped
1 ts Paprika
Salt & freshly ground black
1 Egg; lightly beaten
2 c Boiling water
1/4 c Chives

Original recipe makes 10



MMMMM-----------------------ACCOMPANIMENTS---------------------------- Hollandaise Sauce or melted -butter Parsley Melt 4 T of the butter in a skillet and saute the fish strips lightly for about 2 minutes, until just firm. Season with salt and pepper to taste. Melt the remaining 4 T butter in a second skilklet and saute the shallots and mushrooms until soft, and season with salt and pepper, paprika and chives. Mix the buckwheat with the lightly beaten egg and stir in a third skillet over medium heat until each kernel is separate. Add boiling water, cover tightly and steam for 20 minutes over very low heat. Roll out the brioche dough to a rectangle 14 x 20" and 1/2" thick. Roll it onto the rolling pin and unroll onto a lightly floured cloth or a piece of heavy aluminum. Brush the surface of the dough with melted butter. Put in the center layers of the fish, buckwheat, shallots and mushrooms, sliced eggs and end with the remainder of the buckwheat. Fold the ends and sides of the dough over the filling so that it is completely covered and seal by pressing the edges of the dough together well. Butter a baking sheet large enough to hold the coulibiac and with the aid of the cloth or foil, turn the whoel thing over so that the smooth side is uppermost. Let rise on the baking sheet, in a warm place, for 20 to 30 minutes. Preheat the oven to 375~. Brush the surface of the brioche with beaten egg. Cut a center vent in the top for the steam to escape. Bake for 30 to 40 minutes or until the brioche is nicely browned and cooked through. Slice and serve with hollandaise sauce or melted butter and accompany it with a bowl of chopped parsley. SOURCE: The New James Beard. Pub. by Alfred A. Knopf, NY 1981 P. 214 Formatted by Carol Kaplan ACGR23B for Prodigy Food Forum 11/18/95 Recipe by: THE NEW JAMES BEARD P.214 Posted to MasterCook Digest by Nancy Berry on Mar 17, 1999,

Verified by stevemur
Alert editor   


Koulibiak being served

Calories Per Serving: 748 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Coulibiac of Salmon

Rating (optional):

sign in to add your comment

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free