INDIVIDUAL COULIBIACS OF SALMON
Salmon coulibiac, a combination of Russian ingredients and French techniques, was perhaps the epitome of imperial Russian cuisine. It can be a daunting task for even the most experienced cook, but our version can be made in a short time and is every bit as delicious as the classic.
Provided by Martha Stewart
Yield Makes 6 coulibiacs
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, combine wine, water, celery, celery leaves, peppercorns, and bay leaves. Add the salmon and bring to a light simmer; cook until just done (still pink inside), about 2 minutes. Pull the flesh from the bones and skin, watching for small bones. Put the salmon in a large bowl. Discard skin and bones. (Save stock for fish soup.)
- Saute the leeks over medium heat in 2 tablespoons of the butter until soft. Saute the mushrooms over medium heat in 3 tablespoons of butter until dark brown, 8 to 10 minutes. Add both to the salmon meat. Soak the cellophane noodles in hot water for a few minutes, then drain well and chop. Melt the remaining butter and add to the salmon mixture, along with the noodles, dill, salt and pepper to taste, and lemon juice. Mix well and cover. Refrigerate until ready to bake.
- Heat oven to 400 degrees. Divide puff pastry in half, and roll out on a lightly floured board to 1/8 inch. Cut 6 4-inch-by-4-inch squares and 6 5-inch-by-5-inch squares. Gather the scraps and roll them out again; cut into decorative shapes.
- Line a baking sheet with a piece of parchment paper. Place the smaller pastry squares on the sheet. Mound filling on each, leaving a 3/4-inch border. With a pastry brush, dampen borders with ice water. Top each square with one of the larger pastry squares. Crimp the edges to seal tightly. Brush the decorations with ice water and place them on the coulibiacs.
- Beat together egg yolk and cream, and brush over coulibiacs. Bake for 30 minutes, or until puffed and golden brown. Serve with lemon juice and melted butter.
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Jacob Nutt
[email protected]The coulibiacs were a bit too salty for my taste. I think I would use less salt in the filling next time.
DIGITAL MARKETING
[email protected]These coulibiacs were a fun and unique way to serve salmon. I would definitely make them again for a special occasion.
Amya Young
[email protected]The recipe was easy to follow and the coulibiacs turned out perfectly. I would definitely recommend this recipe to anyone looking for a delicious and impressive dish.
Christina Kettering
[email protected]These coulibiacs were amazing! The perfect blend of flavors and textures. I will definitely be making these again and again.
Bernadette Lim
[email protected]The coulibiacs were a bit bland for my taste. I think I would add more herbs and spices to the filling next time.
Yo.Girl. Zia
[email protected]These coulibiacs were a lot of work, but they were worth it! They were a big hit at my party and everyone raved about them.
Alba Muniz
[email protected]I found the recipe to be a bit confusing, but the coulibiacs turned out great in the end. I would recommend this recipe to experienced cooks.
Josee Doiron
[email protected]These coulibiacs were absolutely delicious! The pastry was flaky and buttery, and the salmon filling was moist and flavorful. I will definitely be making these again.
MacDrah
[email protected]The salmon coulibiacs were a bit dry, but the flavor was still good. I think I would add more butter or oil to the filling next time.
Victor Paluku
[email protected]I made these coulibiacs for my family and they loved them! The recipe was easy to follow and the results were amazing.
adekemi alimi
[email protected]The coulibiacs were delicious, but they were a bit time-consuming to make. I think they would be best suited for a special occasion.
Courtney McLaughlin
[email protected]These individual coulibiacs were a hit at my dinner party! The combination of flaky pastry, creamy salmon, and savory rice was a delight. I would definitely make them again.