Monday, 16 June 2014

Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise
A spectacular fish pie for any occasion, it is great served hot or cold.

Serves 6

Prep time: 20 minutes
Cooking time:  1 hour

For the Salmon Coulibac
2 x 500kg fresh salmon fillets, skinned & pin-boned
1 fish stock cube
500ml boiling water
75g basmati rice
Knob of butter
2 shallots, peeled & finely chopped
75g chestnut mushrooms, chopped
3 tbsp dry white wine
1 medium egg, beaten
150g cooked peeled prawns
2 tbsp fresh dill, chopped
2 tbsp flat-leaf parsley, chopped
2 tbsp chives, finely chopped
1 lemon, zest & 1 tbsp juice
75g baby spinach leaves
Sea salt & freshly ground pepper
2 x 375g ready-made puff pastry
1 egg beaten

Preparation method

1.  In a pan dissolve the stock cube in boiling water, stir in the rice and boil for 5 minutes.  (Don’t worry if the rice is slightly hard). Drain in a sieve and leave to cool, fluffing up with a folk occasionally.

2.  In a frying pan melt the butter; fry the mushrooms and shallots or 3-4 minutes.  Now add the wine and cook until all the liquid has evaporated.  Leave to cool.

3.  To make the stuffing, place the cold rice, mushroom mix, egg, prawns, dill, parsley, chives, lemon zest and juice into a bowl and mix through. Season to taste.

4.  Roll out the puff pastry on a lightly floured surface; they need to be 5cm larger all round than your salmon.  Place one sheet on a large baking sheet lined with baking parchment.

5.  Place a handful of spinach leaves on the centre of the pastry sheet and place the salmon fillet on top, inner side up.  Spread the stuffing over the salmon ( about 2cm thick).  Place the other fillet on top, to make a sandwich.

6.  Place more spinach leaves on top and around the sides of the salmon.  Brush the edge of the pastry with egg.  Place the other sheet of pastry on top and firmly seal the edges. Trim away the excess and use to decorate the top.  Cut a couple of small steam holes into the top of the pastry.

7.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6.  Brush the coubiliac with egg wash and cook in the centre of the oven for 45-55 minutes.  Cover with foil if the pastry becomes too brown.

8.  This dish is wonderful served hot or cold with potato salad and caper mayonnaise, enjoy!

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