Salmon & mushroom coulibiac

A very firm nod towards the classic dish of a few decades ago, this is an easy bake to throw together and is excellent served for a special occasion. Wonderful served warm with a salad or steamed vegetables, it is also excellent served cold; I must confess, I often make this for picnics.

At the centre of the dish is a large fillet of skinned salmon that has been lightly smoked: you can use unsmoked salmon fillet, but the gentle smokiness gives a marvellous depth of flavour. Surrounding the salmon are layers of rich mushroom rice, wilted spinach with a some rocket and a few sorrel leaves, and a very light cheese sauce. A hint of lemon lifts proceedings.

The key thing is to get the component parts prepared. I don’t work with a precise recipe for coulibiacs and other en croûte bakes, but I have given rough guidelines below. I often make this with left-over rice or even risotto from a previous meal, and occasionally add chopped hard-boiled egg.

About 800g of salmon fillet will serve 8 generously.

The component parts

Mushrooms: place a few handfuls of chopped mushrooms, including a few rehydrated dried mushrooms if you have some, into a frying pan and sauté gently in a little butter for about 10 minutes with some seasoning, a finely chopped onion and 2 crushed cloves of garlic. Add the juice of a lemon and cook for a further 5 minutes or so. This lemon gives a lovely sharp flavour which works with the mushrooms and cuts through the richness of the dish nicely. Mix in some finely chopped fresh tarragon and flat-leaf parsley. Leave to cool.

Béchamel sauce: make up about 400ml of béchamel, added a little grated cheese such as Comté or Emmental, and just a touch of cayenne. Err on the side of caution with the cheese though! Make sure the sauce is cool before using.

Spinach: cook a couple of handfuls of spinach in a pan with a little grated lemon zest, some grated nutmeg and a little sea salt until just wilted down. Squeeze out the extra moisture. You can also stir in some wild rocket and/or sorrel leaves. Leave to cool.

Rice: simmer some basmati rice in fish or mushroom stock until only just cooked. Cool.

Pastry: use about 500g of all-butter puff pastry, rolled out very thinly to a rectangle large enough to encase the salmon and the other fillings.

Assembly

(1) Cut the pastry in two. Roll out one piece to a thin rectangle that is a bit longer and wider than the length of the salmon. Roll out the other piece of pastry to a slightly bigger rectangle. Lay the small piece on a lightly greased baking tray.

(2) Mix the rice with the mushrooms. Stir in about half of the sauce.

(3) Spoon a thin layer of the mushrooms/rice mixture on top of the pastry that is on the baking tray, leaving a border all around. Top with the spinach and wild rocket mixture.

(4) Place the lightly seasoned salmon on top, along with a little grated lemon zest. Spoon some of the remaining cheese sauce over the salmon.

(5) Top with a final layer of the mushrooms/rice mixture.

(6) Egg-wash the exposed pastry and lay the remaining sheet of pastry on top, pinching the pastry edges to seal. Brush with egg wash and score in any way you wish.

(7) Bake for about 30 minutes at 180C (fan) and leave for 5-10 minutes or so before serving.

 

Advertisements

4 comments

  1. You managed to keep the salmon so moist! Wonderful! 🙂

    Like

    1. Yes – always a challenge to get it just right x

      Liked by 1 person

  2. This is making me so hungry! Perfect pastry and salmon!

    Like

    1. Thank you. anything with puff pastry is a joy

      Like

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: