Salmon coulibiac has quite humble origins as the Russian dish ‘kulebyaka‘, which combines fish, meat, onions, mushrooms, and herbs in a pie-like dish known as a ‘pirog.’ Later, Auguste Escoffier got hold of it, refined it a bit and introduced it to the French table.
We discovered it as a favourite of Prince Philip, consort to Queen Elizabeth II. The version we give here is adapted from that of Darren O’Grady, who was chef to the British Royal Family in the EIIR years. He swaps the usual dill for tarragon, and serves with a red pepper sauce.
Salmon coulibiac
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Loading...Ingredients
- For the salmon:
- 1 side of salmon, trimmed and skinned
- 1 tbsp unsalted butter
- 250g chestnut mushrooms, finely diced
- 1 onion, finely chopped
- 150ml white wine
- 2 eggs, hard-boiled
- 1 cup of rice, cooked
- 1 tbsp tarragon, chopped (see notes)
- 375g supermarket rolled puff pastry
- Sea salt and freshly ground black pepper
- 3 eggs, beaten with a dash of salt
- For the red pepper sauce:
- 1 tbsp olive oil
- 3 red bell peppers
- 1 banana shallot, finely chopped
- 3 cloves of garlic, chopped
- 250ml chicken stock
- Sea salt, freshly ground black pepper and sugar
Instructions
For the salmon:
Heat an oven to 200˚C.
Make a mushroom duxelle by sauteing the onion, mushrooms and garlic in butter. Add the wine, reduce and then add the rice. There ought to be pretty much no liquid left. Cool.
Roll out the pastry. Spread some of the duxelle filling on the pastry. Put the eggs on top, followed by the salmon, presentation side down. Add more filling, brush the pastry with egg and wrap the fish up in a parcel. Flip it over onto a baking tray lined with baking paper. Brush over with more egg and lightly score with the tines of a fork.
Bake in the oven for 35 mins until golden. Carve to serve.
For the red pepper sauce:
Roast the peppers for 45 mins at 200˚C until blackened. Put them in a bag, seal it and let them cool. Slip the skins off and seed them.
Sauté the garlic and shallot in the oil until soft. Add to the peppers and blend the lot. Pass through a sieve back into the saucepan and add the stock. Season and add sugar to taste.
Notes
Like many Russian dishes, the original calls for dill. Paprika is often added to the duxelle mix.
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