Proverb: « The grass is always greener on the other side of the fence. »
Kulebiaka
A classic of Tsarist cuisine, to be served hot or warm for 6 guests as a main course (or a few more as an appetizer)
Temps de préparation
Preparation time: a good hour if well organized
Koulibiak cooking time: 45 minutes
Koulibiak cooking time: 45 minutes
Ingrédients
Puff pastry (2 rolls for those who want to save time)
400 to 300 g of cooked spinach (approx. 600 to 700 g raw)
600 g of salmon (skinless)
1 bunch of flat-leaf parsley (curly lacks flavor)
1 bunch of chives
3 shallots
500 g of mushrooms
150 g of long-grain rice (not Thai, not Basmati)
1 cold stock cube
1 glass of white wine
1 egg yolk
Easter option: 4 hard-boiled eggs
400 to 300 g of cooked spinach (approx. 600 to 700 g raw)
600 g of salmon (skinless)
1 bunch of flat-leaf parsley (curly lacks flavor)
1 bunch of chives
3 shallots
500 g of mushrooms
150 g of long-grain rice (not Thai, not Basmati)
1 cold stock cube
1 glass of white wine
1 egg yolk
Easter option: 4 hard-boiled eggs
Préparation
- Spinach preparation:
Wash and trim the stems, wilt in a pan. Drain well.
- Mushrooms:
Slice the mushrooms, sauté in butter with the finely chopped shallots (my fishmonger prepares them dry for a bit of crunch; in that case, sauté the shallots separately in butter).
- Salmon:
Place the fillet cold into the bouillon (prepared in advance with water, herbs, carrot, onion, leek, and why not some seaweed, then cooled. Good! Otherwise, a packet) and the white wine. Bring gently to a boil and cook for 10 minutes maximum depending on the thickness of the fillet. It will continue to cook in the oven. Drain and flake (I prefer it in leaves, it looks nicer).
- Rice:
Cook it in the fish bouillon. Warning: it should not be overcooked; the rice must remain slightly firm, as its purpose is to absorb excess moisture. Drain well.
- Dough:
For pastry purists, roll out the dough to make 2 rectangular pieces: 1/3 for the base, 2/3 for the top layer.
For the rest of us, and me, roll out the first sheet in a pie dish.
- Assembly:
Spread the rice over the dough base, then the mushroom-shallot mixture, followed by the herbs (chopped or minced to your liking), the salmon leaves, and the spinach (at Easter, we add 4 hard-boiled eggs to the spinach).
Cover with the rest of the dough. Brush with egg yolk after making the usual designs on the dough with the tip of a knife. Make a central chimney; don't forget to insert a piece of cardboard to keep the vent open, otherwise it will close up. At the end of baking, the dough should be golden brown and the bottom cooked through.
Bake in a preheated oven at 200°C; bake for 45 minutes.
- Side sauce:
Warmed heavy cream with the juice of ½ a lemon and chives.
Serve the coulibiac hot or lukewarm.
Wash and trim the stems, wilt in a pan. Drain well.
- Mushrooms:
Slice the mushrooms, sauté in butter with the finely chopped shallots (my fishmonger prepares them dry for a bit of crunch; in that case, sauté the shallots separately in butter).
- Salmon:
Place the fillet cold into the bouillon (prepared in advance with water, herbs, carrot, onion, leek, and why not some seaweed, then cooled. Good! Otherwise, a packet) and the white wine. Bring gently to a boil and cook for 10 minutes maximum depending on the thickness of the fillet. It will continue to cook in the oven. Drain and flake (I prefer it in leaves, it looks nicer).
- Rice:
Cook it in the fish bouillon. Warning: it should not be overcooked; the rice must remain slightly firm, as its purpose is to absorb excess moisture. Drain well.
- Dough:
For pastry purists, roll out the dough to make 2 rectangular pieces: 1/3 for the base, 2/3 for the top layer.
For the rest of us, and me, roll out the first sheet in a pie dish.
- Assembly:
Spread the rice over the dough base, then the mushroom-shallot mixture, followed by the herbs (chopped or minced to your liking), the salmon leaves, and the spinach (at Easter, we add 4 hard-boiled eggs to the spinach).
Cover with the rest of the dough. Brush with egg yolk after making the usual designs on the dough with the tip of a knife. Make a central chimney; don't forget to insert a piece of cardboard to keep the vent open, otherwise it will close up. At the end of baking, the dough should be golden brown and the bottom cooked through.
Bake in a preheated oven at 200°C; bake for 45 minutes.
- Side sauce:
Warmed heavy cream with the juice of ½ a lemon and chives.
Serve the coulibiac hot or lukewarm.
