Skip to main content

FISH KOULIBIAC

FISH KOULIBIAC


350 g whiting fillets

150 ml dry white wine

salt and pepper

75 g butter or margarine

125 g spring onions, trimmed and chopped

75 g long grain white rice

1.25 ml (1/4 level tsp) dried dill weed

125 g small button mushrooms, wiped and quartered

213 g can red salmon, drained

3 eggs, hard-boiled and chopped

30 ml lemon juice

225 g Puff Pastry or 368 g packet frozen puff pastry, thawed

1 egg, lightly beaten

lime wedges and parsley sprigs, to garnish


  1. Place the whiting in a shallow saucepan. Pour over the wine with 150 ml water, season and bring to the boil. Cover and poach gently for 5-8 minutes or until tender, then strain and reserve the juices. Flake the fish and place in a large bowl, discarding skin and any bones.

  2. Melt the butter in a saucepan, add the onions and fry until lightly browned. Stir in the rice with the reserved fish juices, dill weed and seasoning. Bring to the boil, then cover and simmer for 10 minutes. Stir in the mushrooms and cook until the rice is tender and the liquid absorbed.

  3. Flake the salmon, discarding any skin and bone. Combine the salmon, eggs, whiting and rice mixture. Stir in the lemon juice and adjust the seasoning; allow to cool.

  4. Roll on third of the pastry to an oblong about 35.5 cm x 15 cm and place on a large baking sheet. Spoon the filling down the centre of pastry, leaving a 2.5 cm strip round the edge. Dome the filling up well-the finished koulibiac should look high and narrow.

  5. Brush the rim of pastry with beaten egg. Roll out the remaining dough to a rectangle 43 cm x 23 cm and wind loosely round a floured rolling pin. Unroll over filling and press edges well together. Neaten them with a sharp knife, leaving a 2.5 cm pastry rim all round.

  6. Roll cut edges inwards, and press firmly. Mark new edge at regular intervals with the back of a knife. Chill for at least 30 minutes.

  7. Add a pinch of salt to the beaten egg and use to glaze the pastry. Bake in the oven at 220°C mark 7 for 35 minutes or until well browned. Serve hot, garnished with parsley sprigs and lime wedges.
    Serves 6-8


FISH KOULIBIAC

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Maui girl Mango Pie

“If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.” Ingredients: pastry for a double-crust 9-inch pie 4 cups peeled and sliced mango 1/2 cup white sugar 3 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1 tablespoon butter, cut into small chunks Directions: Preheat oven to 400 degrees F ( 200 degrees C). Line a 9-inch pie pan with half the pie dough . Set aside. Combine mango, sugar, cornstarch , lemon juice , cinnamon in a bowl ; Stir until the sugar is dissolved. Transfer mango mixture into the prepared pie pan . Dot mixture with butter, then cover the upper crust . C...
Post a Comment
Read more