Salmon Coulibiac

Ingredients

• 50 g Jasmine or basmati rice
• 1-2 Eggs
• 50 g Fine couscous
• 250 g Salmon fillet
• 120 ml White wine
• 1 Bouquet garni or tied thyme and parsley sprigs
• 1 tbsp Hungarian sweet paprika
• 3 Shallots, finely chopped
• 200 g Mushrooms, finely chopped
• 20 g Butter (for duxelles)
• to taste Salt
• to taste Black pepper
• 2 sheets Butter puff pastry (two sheets)
• 100 g Unsalted butter, softened (for butter sauce)
• 1 clove Garlic clove, crushed
• 1-2 tbsp Fresh parsley, chopped (for butter sauce)
• 1 Egg yolk (for egg wash)
• 2 tsp Water (for egg wash)

Instructions

1. RICE: Cook rinsed rice in salted boiling water approximately 15 minutes.
2. EGGS: Hard boil approximately 9 minutes. Cool in cold water.
3. COUSCOUS: Spread couscous on a plate. Add salted boiling water equal to approximately 1.5 times its volume. Allow to absorb.
4. POACHING LIQUID: Bring 1 liter water, 120 ml white wine, bouquet garni, and 1 tbsp of the chopped shallots to a boil. Boil 2 minutes. Remove from direct heat. Stir in paprika.
5. Poach salmon approximately 6 minutes. Transfer salmon to a mixture of half cold water and half cooking liquid to cool.
6. DUXELLES: Cook mushrooms and remaining shallots in 20 g butter over medium heat. Season. Continue until their released moisture has evaporated. Set aside to cool.
7. PASTRY: Preheat oven to 200°C / 390°F. Cut pastry to two rectangle sizes (base approximately 27x15 cm, top approximately 27x20 cm). Chill on parchment-lined tray 5–10 minutes in freezer.
8. ASSEMBLY: Peel and slice/quarter eggs. Dry salmon and flake. Place smaller pastry sheet on parchment-lined tray. Layer rice, salmon, mushroom duxelles, couscous, eggs. Leave approximately 5 cm border. Fold base pastry edges inward slightly. Place larger pastry sheet on top. Seal. Trim excess. Decoratively score without cutting fully through.
9. Brush with egg wash. Refrigerate 15–20 minutes (or freeze 5–10 minutes if short on time).
10. Decorate pastry. Brush again with egg wash. Bake approximately 30 minutes at 200°C / 390°F until puffed and deeply golden.
11. BUTTER SAUCE: Combine soft butter, garlic, parsley, salt, and pepper. Warm gently in a saucepan over low heat just until melted. Serve alongside Coulibiac.

Nutrition

Chef's Notes

The supplied method mentions 'stir in the parsley' during the mushroom stage, but the duxelles ingredient list contains no separate parsley amount. The recipe already contains parsley in the bouquet garni option and butter sauce. For the duxelles instruction, the mixture is set aside to cool without adding an unlisted parsley quantity. Food Safety: Salmon should be cooked safely while avoiding unnecessary overcooking. Do not rely on visual color alone as proof of doneness.

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