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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Wild Salmon Coulibiac

Wild Salmon Coulibiac

Cook Time 1 hr 30 mins
Course Main Course
Cuisine French
Alaska Product Sockeye Salmon
Servings 3

Ingredients
  

  • One sheet chilled puff pastry A3 size
  • One egg
  • Baking paper
  • Baking sheet
  • Filling:
  • 250 g wild salmon
  • 100 g brown rice
  • 300 g mushrooms
  • 2 shallots
  • 2 TB extra virgen olive oil
  • 1 pack frozen spinach
  • 2 cloves of garlic

For the Bechamel:

  • Cooking pot with handle
  • Wooden spoon
  • 60 g butter
  • 60 g flour
  • 500 ml milk
  • ½ tp nutmeg
  • Salt & Pepper to taste

Instructions
 

Instructions:

  • Cook rice and set aside
  • Prepare “Duxelles” – saute chopped mushrooms with the shallots in olive oil. Keep stirring and cook at low temperature until they have lost all the water. Can take up to 20 minutes.
  • Defrost the spinach and saute with chopped garlic in olive oil until all the water has evaporated. Set aside in a sieve.
  • To make the bechamel, first heat the milk till lukewarm. Then melt the butter in the pan with the handle and add the flour. Stir with wooden spoon until golden color and then start to add the warmed milk little by little stirring constantly until all combined. Keep stirring and cook over low heat until thickend and the consistency is creamy. Add the nutmeg and salt and pepper to taste. Set aside
  • Mix the spinach with the bechamel
  • Prepare the salmon by removing any skin or bones. Cut into same size pieces to spread evenly among the filling.

Set up Coulibiac:

  • Pre-heat over to 200ºC
  • Cover baking sheet with baking paper
  • Cut puff pastry in half, although making sure that one half is bigger than the other as it will be covering the filling. (if the other half isn’t big enough to cover, you can roll it out a bit more with a rolling pin to enlarge it)
  • Place smaller puff pastry sheet on baking sheet
  • First put a layer of cooked rice in the center of the puff pastry. Fill the whole sheet, leaving 3 cm all around free to close afterwards
  • Cover the rice with the mushroom “duxelles”
  • Place the pieces of wild salmon evenly over the mushrooms
  • Finally cover with the spinach bechamel mixture
  • Lastly cover all with the other sheet of puff pastry
  • Close the sides by pinching between 2 fingers, using the blunt edge of a knife for the fold
  • Paint coulibiac with beaten egg and put in oven for 20 minutes, or until the puff pastry is golden brown and fully baked. (you can decorate the coulibiac as you like with more puff pastry decorations or by marking with a knife)

Notes

Tips:
  • You can prepare ahead and freeze. However only paint with egg before baking
  • You can make individual portions
  • You can make a larger version and use a whole fillet of wild salmon
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