Recipes
Recipes
Coulibiac of Salmon
Indulge in the rich flavors and elegant presentation of our Coulibiac of Salmon, a sophisticated dish perfect for special occasions, like Easter or upscale dining experiences. This classic recipe features succulent salmon fillet enveloped in layers of tender baby spinach, flavorful mushrooms, and aromatic Tastic Parboiled Rice, all encased in delicate phyllo pastry for a delightful crunch.
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Ingredients
Yield: 10 portions
30 ml Olive oil
250 g Mushrooms (mix of maitake, shiitake, trumpet, enoki, etc)
14 g Garlic cloves, thinly sliced
250 g Baby spinach, fresh
200g Tastic Parboiled Rice
30 ml Trulem lemon juice
800 g Salmon fillet, skin and pin bones removed
50 g Shallot, finely minced
30 ml Colman’s whole grain mustard
500 g Phyllo pastry, thawed
80 g Butter, melted
Seasoning:
3 g Kosher salt, divided, plus more to taste
2 g Black pepper divided, plus more to taste
For the plating sauce:
150 ml Creme fraiche or sour cream
10 g Fresh dill, plus more for garnish
30 ml Capers, chopped
15 ml Caper brine
Method
- Cooked Tastic rice as per packet directions, drain and set aside.
- Preheat oven at 190°C.
- For the Greens:. Heat oil in a large skillet over medium. Add thinly sliced garlic, and cook, stirring constantly, until just beginning to brown, about 1 minute. Add Baby spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring constantly, until spinach is wilted, 2 to 3 minutes. Transfer to a medium bowl; let cool 15 minutes. Squeeze kale mixture in paper towels to drain excess liquid. Set aside.
- Stir together crème fraiche, dill, capers, caper brine, lemon juice, and salt and pepper to taste in a second medium bowl. Set both aside.
- Trim salmon fillet lengthwise to form a rectangle of even thickness (it has to be as even as possible to ensure it cooks evenly); reserve scraps for another use. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Spread Colman’s mustard evenly over top of salmon; set aside at room temperature.
- Unfold phyllo sheets, and place on a work surface; cover with a damp towel to prevent them from drying out. Place 1 phyllo sheet on a parchment paper–lined baking sheet, and brush top lightly with melted butter. Top with a second phyllo sheet to create a neat stack. Brush top of second sheet lightly with melted butter. Continue stacking, brushing each layer with butter, until stack is 6 sheets thick. Do not brush top of last sheet. Cover stack with a damp kitchen towel.
- Repeat process of stacking and brushing with butter to form a second stack of 4 phyllo sheets; cover stack with a damp towel. Cover and reserve remaining phyllo sheets and melted butter.
- Uncover stack of 6 phyllo sheets on the baking sheet. Spread rice lengthwise in a rectangle of even thickness (about 1 cm thick) in centre of phyllo stack. Top with salmon and lastly cooked drained baby spinach.Fold edges of phyllo base up around filling to form a boat shape, pleating as needed. Place stack of 4 phyllo sheets lengthwise on top of filling, and fold down, tucking edges under coulibiac. Re-melt butter, if needed. Brush top and sides of coulibiac with melted butter, reserving about 2 tablespoons for drizzling.
- Working with 1 phyllo sheet at a time, scrunch up sheet, and place on top of the coulibiac with edges sticking up randomly in all directions, like tissue paper. Repeat with remaining 4 phyllo sheets, arranging and tearing as needed to completely cover the top of the coulibiac. Drizzle remaining 2 tablespoons butter over top.
- Bake in preheated oven until golden brown and crispy and a thermometer inserted in salmon through side of coulibiac registers 60°C, about 30 minutes, tenting with aluminum foil after 15 minutes to prevent excess browning. Let cool on baking sheet 10 minutes. Using a serrated knife, cut crosswise into 6 even portions. Garnish with dill and serve with crème fraiche sauce.
You may substitute phyllo for puff pastry if desired, instead of folding sheets to decorate the top, you can make a lovely lace pattern to charm your patron.
You may substitute Salmon for Hake or any meaty fish of your choice for variety, taste or cost effectiveness.
